Post by @DoomsdaysCW@kolektiva.social

2025-01-17 01:32 UTC

This recipe was concocted by myself and a room-mate who was on a macrobiotic diet. Very nourishing and one of my favorite comfort foods! Lentil Soup with Kombo Seaweed The most expensive ingredient in this soup is the seaweed, but if kept dry, a package of dried Maine Sea Vegetables lasts a long time. Doesn't have to be Kombu -- I've used other seaweeds successfully. Other than the initial Seaweed investment, this stuff is cheap, filling and has gotten me through many a fallow period during my Boston days. Macrobiotic Lentil Soup 8 oz lentils 6 inch (15 cm) strip of kombu seaweed (or any other seaweed) 2 onions, diced 2 pints water (or more if needed) 1 stalk celery, sliced 1 lb carrots, diced Pinch of sea salt or 1 tablespoon tamari/shoyu soya sauce 1. Rinse the lentils. 2. Place the kombu (or other seaweed) on the bottom of a heavy soup pot and cover with the onion, lentils and water. 3. Cover and bring to the boil then reduce the heat and simmer for 40 minutes. 4. After 20 minutes add the remaining vegetables and the seasoning. #VeganRecipes #VegetarianRecipes #EatYourVeggies #DietForASmallPlanet #MeatlessRecipes #SolarPunkSunday #FoodSecurity

Replies (1)

@DoomsdaysCW@kolektiva.social 2025-01-17 01:41

This is more of my cup of tea these days. I love Indian and Moroccan spices! Rice and Red Lentil Stew with Cauliflower and Peas Makes 4-6 servings Ingredients: 1 Tablespoon vegetable oil 2 large leeks (white and tender green), well-rinsed and sliced 1 1/2 teaspoon ground coriander 1 1/2 teaspoon ground cumin 1 1/2 teaspoon dry mustard 1 teaspoon turmeric 1/4 teaspoon cayenne 3/4 cup (6 ounces) long-grain white rice (we used brown rice) 4 1/2 cup (40 ounces) water Salt to taste 1/2 cup (4 ounces) red lentils or brown (we used brown, since it takes longer to cook, as does the brown rice) 1/2 medium head of cauliflower, cut into 1-inch florets 1/2 cup (4 ounces) fresh or frozen peas 2 Tablespoon butter (optional, and not vegan) 1. In a medium stew pot, heat the oil over medium heat. Add the leeks, coriander, cumin, mustard, turmeric, and cayenne, stirring constantly to toast the spices, for 1 minute. 2. Add the rice, salt, and 4 1/2 cups of water. Bring to boil over high heat. Stir in the lentils. Reduce heat to medium, cover, and cook until the rice and lentils are just tender, about 20 minutes for red lentils and white rice, 35 minutes if you are using brown lentils and brown rice. 3. Add the cauliflower, raise the heat to high, and continue to cook, covered, stirring occasionally for 5 minutes. Add the peas and cook until they are warmed through and the stew has an oatmeal-like consistency, about 5 minutes longer. Add butter (optional), stirring until it melts. Serve hot in bowls. An adaption of Yamuna Devi's "The Art of Indian Vegetarian Cooking". #VegetarianRecipes #VeganRecipes #EatYourVeggies #DietForASmallPlanet #SolarPunkSunday

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