Submitted by: Steph
Recipe by: Steph; Extremely modified from a recipe in Practical Encyclopedia of Vegetarian Cooking

1 cup Green Lentils [Soaked for 2 hours]
1.5 cup of Brown Long grain Basmati rice — the 45 min. cooking time kind], [Soaked for 2 hours]
5 cups Water
4 Low Sodium Vegetable broth cubes
2 tbs of Soya Sauce
2 tbs of dried Dill Seeds
Vegetable oil spray of your choice
2 Onions, slices
2 tsp of dried Dill Seeds
2 tbs brown sugar
2 garlic cloves, minced
2 Bay leaves
3 small russet potatoes, quartered
12 medium button white mushrooms
Fresh parsley for garnish, chopped
Grounded black pepper
Fresh mixed greens to accompany [optional]

This is one of my favorite recipes. I had to modify it extensively from the original in the Practical Encyclopedia of Vegetarian Cooking as it used animal products and had way too much fat! This one is much healthier and better tasting. Enjoy!

Tips: If you cook the lentils and the basmati in two separate pots at the same time, this recipe should take about 45 min to finish completely [make sure the lentils and the rice have soaked for several hours prior though]. I serve it in a bed of mixed greens, laying the rice inside a crown of greens, then the lentils on top and fresh parsley to garnish.

Another way to go about it is to use only one large pot and cook all the ingredients [minus the parsley and greens…] together. It’ll cut about 10 min. of prep time and use less dishes but it’s less pretty. 😛

1] Rinse lentils. Drain. Set aside. Do the same for the basmati rice.

2] Boil 5 cups of water with the vegetable broth, the Soya sauce, and 2 tbs of dill seeds. When the cubes are diluted, set aside.

3] At medium heat and in a medium pot, spray a bit of your favorite vegetable oil, add one of the onions and stir constantly for about 3 minutes. Add a bit of water to prevent sticking. Add half the brown sugar, half the garlic and 1 tsp of dried Dill Seeds. Stir for another minute.

4] In the same pot, add half the broth from #2, the Bay leaves and the Green Lentils. Bring to a boil, reduce heat and cook for 25 min. Drain. Set aside.

5] In another medium pot, repeat step 3 with the remaining onion. Then stir in the rice, potatoes, and rest of the Soya sauce and Vegetable broth cubes. Bring to a boil, reduce heat and cook for 25 min. Drain the extra water. Set aside.

5] In a non stick frying pan, spray some oil and “fry” the mushrooms for 4 minutes or until soft. Set aside.

6] In large plates, arrange mixed greens around the rim, add a bed of the rice/potatoes mixture in the middle, then the lentils on top, then the mushroom and parsley to top. Add pepper and devour.

Servings: 6

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