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Just thought I'd post this recipe
16 years ago
What you need:
- A full-sized skillet (what is that, twelve inches?). Cast iron is win.
- A good stewpot, 2+ gallons capacity.
- Spatula, slotted spoon, ladle.
- Clean water. If your tap water is mineralized or heavily chlorinated, filter it.
- A good stove, with at least two large burners (what's that, 800W ea.? 1200?).
- A good sharp knife.
- A vegetable peeler.
- Olive oil.
- Vinegar.
Ingredients:
- 1 lb lentils.
- 1 regular white potato of moderate size.
- 1 regular onion of moderate size.
- 3 large carrots.
- 3 celery branches, or whatever you call them.
- Possibly a can of beans of some kind, to add beaniness (protein and iron, right?).
- Spices: garlic, cumin, cayenne pepper, black pepper, ginger, cinnamon maybe, and whatever "curry powder" is. I use powdered everything.
- 3 reasonably fresh jalapeños.
1. Pour the lentils into the pot with 6-8 cups of water. Put that sucker on full heat until it boils, then leave it for two minutes, stirring regularly. Afterward, turn it off and let it sit for 20 min.
2. Oil the skillet, with enough oil to form a shallow standing layer at the bottom of the pan. Peel and chop the vegetables, throwing them into the skillet. Add all the spices except the garlic, stir them into the vegetables. Put the skillet on medium heat.
3. This would be a good time to dump out the polysaccharide-laden greywater in the lentil pot. Those sugars make you fart terribly. You don't want them. After you dump them out, though, put another 6-8 cups of water in the pot, and set it on medium heat for 20 minutes.
4. Go back and forth between stirring the vegetables (spatula) and stirring the lentils (slotted spoon) until either (a) 20 minutes have passed or (b) the vegetables are satisfactorily cooked. If you don't know what this looks like, stick with the timer.
5. Pour the vegetables, now cooked, into the pot with the lentils. Then, deglaze the skillet - pour a little water, a little vinegar, and a little extra oil into the skillet. Then scrape that shit with the spatula like crazy. You'll get a sludgy residue that's made of leftover spices and some sugars from the vegetables. You want those, they're tasty. Pour them into the pot, then clean and put away the skillet (instructions abound on the internet).
6. Add the garlic (and if you want, the canned beans) to the pot at this point. Go crazy with it. You cannot possibly put too much garlic in - I probably put in more than a quarter of a cup of ground garlic. Anyway, when you're done, set the pot to cook on low heat for another twenty minutes. Stir periodically, every five minutes should do.
7. When this last 20min period is up, turn off the heat. Chop up the jalapeños into little rings, and throw these into the pot. Stir things up.
It's now ready to eat. Two ladles of this stuff is pretty hearty.
- A full-sized skillet (what is that, twelve inches?). Cast iron is win.
- A good stewpot, 2+ gallons capacity.
- Spatula, slotted spoon, ladle.
- Clean water. If your tap water is mineralized or heavily chlorinated, filter it.
- A good stove, with at least two large burners (what's that, 800W ea.? 1200?).
- A good sharp knife.
- A vegetable peeler.
- Olive oil.
- Vinegar.
Ingredients:
- 1 lb lentils.
- 1 regular white potato of moderate size.
- 1 regular onion of moderate size.
- 3 large carrots.
- 3 celery branches, or whatever you call them.
- Possibly a can of beans of some kind, to add beaniness (protein and iron, right?).
- Spices: garlic, cumin, cayenne pepper, black pepper, ginger, cinnamon maybe, and whatever "curry powder" is. I use powdered everything.
- 3 reasonably fresh jalapeños.
1. Pour the lentils into the pot with 6-8 cups of water. Put that sucker on full heat until it boils, then leave it for two minutes, stirring regularly. Afterward, turn it off and let it sit for 20 min.
2. Oil the skillet, with enough oil to form a shallow standing layer at the bottom of the pan. Peel and chop the vegetables, throwing them into the skillet. Add all the spices except the garlic, stir them into the vegetables. Put the skillet on medium heat.
3. This would be a good time to dump out the polysaccharide-laden greywater in the lentil pot. Those sugars make you fart terribly. You don't want them. After you dump them out, though, put another 6-8 cups of water in the pot, and set it on medium heat for 20 minutes.
4. Go back and forth between stirring the vegetables (spatula) and stirring the lentils (slotted spoon) until either (a) 20 minutes have passed or (b) the vegetables are satisfactorily cooked. If you don't know what this looks like, stick with the timer.
5. Pour the vegetables, now cooked, into the pot with the lentils. Then, deglaze the skillet - pour a little water, a little vinegar, and a little extra oil into the skillet. Then scrape that shit with the spatula like crazy. You'll get a sludgy residue that's made of leftover spices and some sugars from the vegetables. You want those, they're tasty. Pour them into the pot, then clean and put away the skillet (instructions abound on the internet).
6. Add the garlic (and if you want, the canned beans) to the pot at this point. Go crazy with it. You cannot possibly put too much garlic in - I probably put in more than a quarter of a cup of ground garlic. Anyway, when you're done, set the pot to cook on low heat for another twenty minutes. Stir periodically, every five minutes should do.
7. When this last 20min period is up, turn off the heat. Chop up the jalapeños into little rings, and throw these into the pot. Stir things up.
It's now ready to eat. Two ladles of this stuff is pretty hearty.
DireWolf505
~direwolf505
Sounds good.
