We love Carrie over at happymapping. This recipe is
stolen from her.
Braised Lentils Mark Bittman Style!
I’m pretty sure I have told you all about my deep love for Mark Bittman, but if not, here we go: his recipes, his blog, his Minimalist column, his attitude towards cooking and food, his sense of humor about himself, I just think he’s the awesomest. Alright, moving on! This delicious recipe comes from his How to Cook Everything Vegetarian cookbook. Along with a little salad and bread, this made a most excellent meal. And, as always, the cookbook offers a bunch of easy variations on this dish which I plan to try.
Braised Lentils, Spanish Style
- 2 Tbsp olive oil
- 1/2 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 2 tsp minced garlic
- 1 Tbsp smoked Spanish paprika (I was unable to find true Spanish paprika—which is shocking, considering I was shopping at the international food emporium known as Lucky’s—but I was still able to find smoked paprika, and that’s what makes the difference*)
- 1 bay leaf
- 1/2 cup dry red wine
- 2 cups vegetable stock (I needed quite a bit more than this, so I would say have 3 or 4 cups ready)
- 1 cup dried brown lentils, washed and picked over
- salt and pepper
- chopped parsley for garnish
Put the oil in a medium pot over medium-high heat. When hot, add the onion, celery, and carrot. Cook, stirring occasionally about 5 to 7 minutes. (Note, I find that onions taste the best and add more awesome flavor if you cook them a little longer. So if you have time, cook these babies for about 10-15 minutes.) Add the garlic and paprika and cook for another minute or 2.
Add the bay leaf, wine, stock, and lentils. Sprinkle with salt and pepper and bring to a boil. Turn the heat down to med-low so that everything is bubbling gently. Cover partially, and cook, stirring occasionally and adding stock (or water if you run out) to keep the lentils from sticking or burning. Cook until the lentils are tender, about 30 minutes. Lentils should be saucy but not soupy. Adjust the seasoning to your liking, and sprinkle with the fresh parsley before serving.
Final note: I doubled this recipe, which works very well and makes extra deliciousness for lunches later in the week. The only thing I would mention is that you will definitely need more than 4 cups of stock or liquid. It’s fine to use water too, but you should keep an eye on this to make sure nothing is drying out. Enjoy!
*smoked paprika does indeed make all the difference.
Friday Link-o-rama: Veggie Awards, Naked Dudes, The Tofu Xpress & More! »
IMPORTANT: The VegNews polls close at 11:59 p.m. on July 31, and we want you to write Vegansaurus in for Best Veg Blog! Also, win prizes. Yes! Time to root for the Underdino! If there are any prizes, we’ll totally share.
Veggie Trader provides free classifieds for home-grown produce! People like Meave’s parents, who have uncontrollably prolific orange and peach trees, should really get in on this. The site expressly prohibits the trade of meat, eggs, and dairy products (yes!), and Californians must obey both statewide import laws and quarantine orders for the light brown apple moth.
Ezra Klein is PISSED about how cheap chicken is; <3 that Ezra Klein.
Factory farms are all, We are beneficial to rural communities! And small farmers are all, Actually the stench from your animal torture chambers is poisoning our air, and the runoff is poisoning our water! Amazingly, courts are siding with the small farmers.
Men can get naked for animal rights, too!
The New York Times gives you 101 simple salads, in neat little categories. Nos. 1-36 are “mostly vegan.” Incidentally, Synergia Soyfoods makes this scrumptious vegan feta cheese that tastes so authentic that the first time I ate it I teared up with joy, if you are looking to make salads that ask for such an ingredient.
The Times also presents the crème brûlée cart guy as Mr. Small Business Twitter San Francisco. Vegansaurus strenuously objects to such representation.
The Long Now Foundation! (est. 01996) is hosting a seminar with the authors of Tomorrow’s Table: Organic Farming, Genetics, and the Future of Food. They both teach at UC Davis—an excellent school!—and are married, which makes this lecture sound even more appealing. Go learn something on Tuesday, July 28 at 7:30 p.m. at the Cowell Theater; tickets are $10.
Vinnie’s Pizzeria in Williamsburg has awesome vegan by the slice. AND THIS TRASH CAN. SO AWESOME. Here is a photo of Laura eating vegan pizza at Vinnie’s. If that doesn’t get your motor running, I don’t know what will. Laura wrote this.
So, gianty meaty soups. Campbell’s Chunky: FULLY LOADED is over one pound of “meat” and whatever the hell else, vegetables, say; the Pho Gardens CHALLENGE BOWL is two pounds of noodles with two pounds of “beef with tripe.” In general, the world is fucking disgusting, NEVER FORGET.
Vegan.com discusses the extinction of Bluefin Tuna. SO SAD PLEASE STOP EATING FISH.
The Tofu Xpress, an amazing new gadget that helps make tofu even more delicious, gets a review over at Notes from a Vegan Feast. What have you done for Vegansaurus lately? THE ANSWER: Bought us this miracle-worker! Please! You’re so wonderful, that’s the thing about you. SO GIVING.
Summer vegetable soup! »
After sitting near the open windows during so many workweeks, I’ve become used to the smells and sounds of the neighborhood. Mostly it’s cars and kids and fresh summer air (read: cold-ass wind), but on the warmest evenings, it’s backyard barbecue, and it’s starting to make me nuts. A person can only stand the delicious smell of barbecue for so long before she absolutely has to do some grilling as well.
Unfortunately, grilling isn’t the thrill that it once was, back in those halcyon days of ignorance (read: animal cookery). Your only real outlet for creativity is with vegetables, and grilled vegetables are extremely delicious, yes, but a person can tire of grilled vegetables.
Today in his Bitten blog, Mark Bittman shares a recipe for grilled vegetable soup, which solves a lot of problems and sounds super-good. It seems like you can get pretty creative with it, and I’d bet you could eat it cold, too, making it a most superior summer soup indeed.
Maybe the next time you’re invited to a barbecue, you can bring extra vegetables specifically to grill for the soup. That’d be smart.
Recipe: Mark Bittman’s Mexican Chocolate Pudding! »
Vegans know that silken tofu makes the best chocolate pudding; Mark Bittman shares this with the rest of the New York Times-reading world.
Quoth The Minimalist, “It’s not that it’s fake dairy, it’s a totally different thing, and really delicious.”