Vegan day 97: Curry lentil stew
Initially, I named this Cracked Lentil Stew.
Now I’m starting to worry about myself. I am making up my own names for grains that already exist lol. Seriously though, I love to try new vegetables or grains when I see them. I could have no clue what it is or how to cook it- and so for that reason, I buy it! I was at WESTERLY NATURAL MARKET on 8th avenue and 54th street, Manhattan months ago when I stumbled on what I thought was a different grain.. oops I mean legume in this case.
By the way, I might have to vote the Westerly as my favorite health food store in the city. Wait… Lifethyme on 7th avenue in Greenwich village is also spectacular- and they have a vegan bakery section to die for. Then again, the Westerly organizes some of their sections right into vegan, raw vegan and so on, plus they have a bulk isle. If a health food store wants to win my heart- a bulk isle is a must!
So in this bulk isle at the Westerly, I saw this funny looking “cracked” texture lentil. I bought them, and honestly, I had forgotten I even had them until the other day. Now I decide to cook with the lentils- I lean towards a spicy stew base and ended up with something delicious. Next I went to write about it and I wanted more information on cracked lentils. Guess what? There is no such thing lol.
I had a friend of mine who lives right next to the Westerly (lucky her- vegan as well btw- one of my 5 vegan friends aww)- I had her check for me what was the name of the lentil specifically and to please send me a picture. It was simply “curry lentil soup mix”- can you believe that? Here I am thinking I created something different then what i have been eating thus far– but no, not really. I blogged earlier in the year about lentils with a tomato base. This actually did come out better!
Curry Lentil Stew
Curry lentil soup mix
(from the Westerly)
Carrots
Scallions
Tomatoes
Onions
Cumin
Sea salt
Black pepper
Tomato sauce (organic canned and/or fresh)
Wild rice
Rye crisp
I started with the onions, scallions, tomatoes and some olive oil. Then I added carrots, tomato sauce and water. I let this simmer for 20 minutes, added lentils and wild rice for another 20 -30 minutes. Really delicious and hearty!
I served this with dark rye crisps (made from whole grain rye flour). I often include these into my diet for fiber, diversity and taste! 2 slices are 80 calories!
Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
[Friday April 6th 2012 blog]
