Our family has vacillated between eating vegan and not eating vegan. We are now beginning once again to pay attention to what we are eating so that we will reduce our risk of heart disease and stroke. Tonight I made a recipe out of a vegan mediterranean cookbook that was definitely a hit so I thought I would post it here for any who might be interested.
2 tablespoons extra-virgin olive oil
2 bunches scallions (12 to 16), white parts chopped, 1/2 cup thinly sliced green tops reserved.
4 ounces (about 2 small) carrots, chopped
1 stalk celery, chopped
2 large cloves garlic, finely chopped
4 cups vegetable broth
1 cup water
1 cup lentils, rinsed and picked over (I use the red lentils because I love their flavor but any lentil would work, I'm sure)
1/4 cup brown rice
1 (14 oz) can whole tomatoes, drained, seeded, and coarsely chopped, juices reserved
1/2 teaspoon dried thyme leaves
1 large bay leaf
Salt and freshly ground black pepper, to taste
In a medium stockpot. heat the oil over medium heat. Add the white parts of he scallions, the carrots, celery and garlic; cook, stirring often, until softened, about 5 minutes.
Add the broth, water, lentils, rice, tomatoes and their juices, thyme, bay leaf, salt and pepper, bring to a boil over medium-high heat. reduce the heat and simmer gently, partially covered , until the lentils and rice are tender, stirring occasionally 50 to 60 minutes. Discard the bay leaf. Serve hot, garnished with the reserved scallion greens.
To complete the meal, we just added fresh baked wheat bread and a fresh salad. Oh, the hard part of being vegan is what to use on you bread if you don't use butter - tonight we used roasted red pepper hummus - delicious!
Here's to health - our most valuable possession in this life!
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