2016.06.24 Lentil; Bell Pepper, Carrot, Pepper, Garlic, Lentil, Olive, Onion, Orange, Parsley, Raisin, Zucchini

2016.06.24 Lentil; Bell Pepper, Carrot, Pepper, Garlic, Lentil, Olive, Onion, Orange, Parsley, Raisin, Zucchini


Shopping Cart (Products are suggestions, substitute per need\want):

1 jar Trader Joe's Paprika, Smoked
1 can Westbrae Natural Organic Black Lentils
1 pkg. Rapunzel Vegan Vegetable Bouillon
1 bottle Maple Grove Farms Vinaigrette, Citrus
1 jar Kalamata Olives, pitted
1 pkg. Raisins
1 Onion, Red
2 Carrots
1 bunch Parsley
1 bulb Garlic
1 Chili Pepper, Fresno
1 Bell Pepper, yellow
(plus anything missing from the staples list)


Fridge/Pantry Staples:


EVOO
Sea Salt, fine crystals
Pepper, ground


Measurement/Preparation:


Medium pot, lightly salted water, to boil
Large skillet, 2 tablespoons EVOO, to medium-high heat

Citrus Vinaigrette (4 tablespoons)
Black Lentils (2 1/2 cups)
Raisins (3 tablespoons)
Smoked Paprika (1/2 teaspoon)

Vegetable Bouillon (1 cube or 1 tablespoon)

Red Onion (1/2 wedge) -

Trim ends
Remove peel
Medium dice into 1/2"

Zucchini (1) -

Trim ends
Halve lengthwise
Lay flat and slice across in 1/2" thick half moons

Carrots (2) -

Trim ends
Halve lengthwise
Lay flat and slice across in 1/4" thick half moons
Fresno Chili Pepper (1) -
Slice into rings, discarding stem

Yellow Bell Pepper (1/2) -

Dice into 1/4 pieces

Orange (1) -


Zest 1/2 of orange, reserve
Cut in 1/2, reserve each
Lay half orange fat and remove peel with curved downward cuts, exposing flesh.
Cut 1/2 orange into bite-size pieces.
Reserve other 1/2.

Parsley (8 stems) -

Destem & roughly chop leaves

Garlic (2 cloves) -

Mince and divide in 1/2
Add 1/2 to parsley and reserve other 1/2

Kalamata Olives (1/4 cup) -

Roughly chopped

Cooking:

Medium Pot -

Crumble vegetable bouillon into boiling water.
Add black lentils and stir.
Cover, then reduce heat to medium-low.
Simmer 20-25 minutes, or until lentils are tender, stirring occasionally.
Strain, then return lentils to pot.

Gremolata -

To a medium prep bowl add parsley, garlic, orange zest, kalamata olives, and 1 tablespoon EVOO
Salt and pepper to taste.
Stir to combine.

Large Skillet -

Add carrots, zucchini, and onion to hot pan.
Sprinkle with smoked paprika.
Season with salt and pepper; stir.
Cook 5 minutes, or until carrots are tender, stirring occasionally.
Add reserved garlic and stir.
Cook 1 minute. Lentils -
Squeeze juice of half orange over over lentils, avoiding seeds.
Add raisins.
Salt and pepper to taste.
Stir to combine.
Dressing -
Add 1-2 tablespoons olive oil bowl with citrus vinaigrette base.
Stir to combine.

Plating:

Divide lentils between bowls.
Spoon vegetables over lentils.
Top with yellow bell pepper and orange.
Drizzle vinaigrette over bow to taste.
Spoone gremolata over top.
Garnish with Fresno pepper.

Wine:


#vegan, #vegancornucopia, #veganfoodie, #veganhacker, #veganhoe, #veganlifer, #veganrecipes, #veganscavanger, #vegansurvivalist, #veganvigilante, #vegilante

Popular Posts