Roasted Root Vegetable, Red Rice and Lentil Stew. Chef MC here. Something for say the fall, winter, or early spring. A lot of work, but this may be worth it. Serves six, but who says you can't save for another day. Try it and let us know.
Serves 6- Ingredients
3 medium carrots
2 medium parsnips
2 small sweet potatoes or 1/2 small winter squash
3 tablespoons coconut oil – divided
few sprigs thyme
sea salt and freshly ground black pepper – to taste
2 teaspoons cumin seeds – freshly ground
4 green cardamom pods – seeds crushed in mortar and pestle
1 tablespoon turmeric powder
large pinch red pepper flakes
1 tablespoon chopped fresh ginger root
1 small red chili pepper – sliced (optional)
1 large yellow onion – chopped
3/4 cup red rice such as Ruby Red or Bhutan – rinsed under cold water
handful kaffir lime leaves – bruised with the back of a knife (optional)
1/2 cup green lentils – preferably soaked
1 14 oz can Thai coconut milk
1 large or 2 small limes – zest and juice, plus more for serving
4 cups packed chopped spinach leaves or baby spinach
1. Preheat oven to 425 F. Peel and chop vegetables into bite-sized
pieces. Toss them in a bowl or right on the baking tray with 1
tablespoon coconut oil and thyme leaves, sprinkle with salt and pepper.
Roast in a single layer for 20-30 minutes, stirring at halftime, until
soft and caramelized.
2. Meanwhile, warm the remaining 2 tablespoons of coconut oil in a
medium heavy-bottomed pot over medium heat. Add spices, ginger, and
chili if using, stir around for about a minute, until fragrant. Add
onion and saute for about 7 minutes, until translucent.
3. Add rice, big pinch of salt and kaffir lime leaves, if using, stir to
mix. Add 4 cups filtered water. Increase the heat, bring to a boil and
decrease to a light simmer. Cook, covered, for 15 minutes.
4. Drain and rinse lentils and add them to the pot with rice with a
pinch of salt. Cover and simmer for another 15 minutes. Test lentils for
doneness, if you did not soak your lentils, they might need to be
cooked a little longer, cover and simmer for another couple of minutes
until lentils are cooked. Add roasted vegetables, coconut milk, zest and
juice of lime and another pinch of salt. Stir to mix and let simmer for
a couple of minutes for flavors to mingle.
5. Remove from heat and stir in spinach to wilt. Taste for salt and
pepper, adjust as needed. Serve immediately with more lime juice
squeezed over.
Monday, August 3, 2020
Roasted Root Vegetable, Red Rice and Lentil Stew
Tags
# Colder weather
# Vegetarian
About MC
The Sentry Bugle was founded by Jamie Ledbetter in 2016. Since then, we have published the hard hitting news holding those in power to account. Be sure to subscribe to get the latest news straight to your inbox!
Vegetarian
Tags:
Colder weather,
Vegetarian
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