by Debra Daniels-Zeller
|1 cup||French lentils|
|1 or 2 Tbs||extra virgin olive oil|
|1||red pepper, small dice|
|5 or 6 med||shiitake mushrooms,
stems removed, and diced
|1 tsp each||coriander, turmeric, cumin,
and chili powder
|1/4 tsp each||cardamom, cinnamon, and
cayenne or chipotle chile powder
|1 1/2 cup||cooked brown rice|
|2 1/2 cups||carrots, grated|
|1/2 cup||fresh lime juice (about 2 or 3 limes)|
|3-4 cloves||garlic, pressed|
|3 to 4 Tbs||extra virgin olive oil|
|1/2 cup||chopped parsley|
|to taste||sea salt and pepper|
|1/2 cup||toasted walnuts|
- Rinse lentils. In a medium saucepan, bring water and lentils to a boil. Reduce heat and simmer for 20 to 25 minutes. Do not overcook. Drain and rinse with cold water when lentils are fork tender.
- Heat a heavy skillet over medium heat. Add olive oil, red pepper and shiitake mushrooms. Cook until mushrooms are soft. Add coriander, turmeric, cumin, chili powder, cardamom, cinnamon, cayenne and cloves.
- Combine cooled lentils, mushrooms, brown rice, grated carrots and raisins. Mix gently.
- Combine lime juice, garlic and 3 tablespoons olive oil. Mix in with lentils and rice. Stir in parsley. Add salt and pepper to taste and garnish with walnuts.
Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at http://foodconnections.blogspot.com. She can be reached at (425) 776-4689.