Lentils and Rice
This recipe is enough for a pot luck and maybe left overs. For a family of two (which describes most of us now), you will have plenty for a main dish and some leftovers if you halve it.
2 onions, slice, chopped, whatever you prefer
2 Tbls oil (this is actually optional)
1 Tbls curry
2 tsp cumin
1 Tbls tumeric
1 tsp cayenne
2 C lentils
2 C rice
4 cans of broth (vegetable if you want this to be vegetarian)
plus some water (enough to make 8 cups total liquid?)
2 pkgs froz spinach (total 20 oz) or a bag of it, Whichever way is easier for you
Saute the onion and spices in the oil. This is where the oil is optional. you can also dry saute the onion and spices, which will heighten the flavor of the spices somewhat. (I learned this from reading one of Mark's cookbooks that we took to him in Jan.) Stir in the lentils and rice and saute for a bit. Add the liquid and spinach, simmer and stir occasionally to break up and distribute the spinach. Don't over stir or the lentils will get too mushy.
Pass yogurt, raisins and coconut to top with if desired.
Discussion on lentils. There are different varieties of lentils. Red lentils (also called Egyption?) cook straight to a mush. Great, it that's what you are looking for. Not so great if you want your lentils to have some shape, bite. American lentils (I have no idea what they are really called; they are just the most common ones here -- you know, $.79 a bag at the local supermarket hold their shape better, but will cook to mush if you over cook them. The French lentils (also known as green lentils?) are smaller and hold their shape quite well. They are really good in salads. I found them at the organic/natural markets in Cleveland. I usually buy some when I am there because I don't want to make a special trip. I made this dish (both times) with regular 'American' lentils and they were fine, though the texture varied. I'm not sure why. I think it may have to do with the amount of liquid and the number of times I stirred the pot.
Enjoy.
By the way, has anyone found a good software for recording and printing recipes? I think I would like to 'publish' (just for you guys) my recipes and that seems to be the most efficient way to do it. I have a program that keeps the recipes, but, frankly, it is a bit of a pain to use. Or else I just don't quite get it. The main problem with it is that it comes with tons of recipes that I have no interest in and just clutter things up. Nor have I figured out how to make a book out of the recipes. I suppose you could print each one individually and then put in a three ring binder, but there must be a more efficient way.