Household Blog

Springtime, the farmer’s markets have reopened, glory be to the PTB! Another winter past, another year springing anew, and nothing shakes off the last residual frosty shivers like a curry. In celebration, I got more produce from the farmer’s market than one girl could possibly stand a chance of eating on her own. But I’m going to do it. With a little help from my friends of course. And here was last night’s creation.

Spring Lentil Curry

• 1 1/2 c. dry lentils
• 1 to 2-inch knob of fresh ginger, peeled and minced
• 2 bay leaves
• 1 whole Arbol pepper, or similar dry medium-hot pepper
• 1 carrot, chopped
• 3 to 4 spring onions, white parts and greens chopped and separated
• 1/3 c. chopped fresh cilantro
• several handfuls fresh spinach, chopped (3 cups maybe? ish?)
• 1 can organic coconut milk
• 2 T. curry powder
• sea salt to taste

I use sprouted lentils, and if doing this, be sure to start them sprouting the day before. Regardless, cook your lentils, sprouted or otherwise, in chicken or vegetable broth. Set aside, reserving a little bit of the liquid.

Heat a broad, deep skillet over medium heat. Add butter, ghee, or coconut oil for sauteing, and then add ginger and bay leaves. Cook until aromatic, about a minute. Add carrot and the white parts of the chopped onion and sprinkle with a smattering of salt, stirring until the carrot is slightly tender.

Add lentils, coconut milk, the hot pepper, and curry powder. Mix well and adjust curry to taste, adding more salt if necessary. Allow to cook and thicken a bit, uncovered, about twenty minutes. Add spinach, cilantro, and the reserved green onion. Cook another five minutes and adjust salt and curry to your taste.

Serve over rice. Rub your belly with joy and gratitude for spring.

It may not be the prettiest dish in the world, but it is probably on my top ten list of favorite meals, and on the top five list for sheer nostalgia. I grew up eating Cajun’s Delight – apparently one of my dad’s patients gave him the recipe once upon a time. So hearty, warm, it satisfies all the tastes, and the textures, oh the textures! Crunchy, smooshy, gooey, firm… this is the definition of comfort food to me. And it’s pretty good for you, too. Shoot, when I was vegetarian I probably ate this at least twice a month. Now I’ve made a few alterations, improving in my opinion the taste and nutritional value. Got a picky vegetarian in the family? Give this baby a whirl…

Cajun’s Delight

• 1/3 c. dry lentils
• 1/3 c. dry lima beans
• 1 c. dry rice (I like a wild rice blend, like Lundberg’s)
• 3/4 c. celery, chopped
• 1 green pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 c. pecans
• 2 T. sesame seeds
• 1 t. sea salt
• 2 T. barbecue sauce (gluten-free)
• 3 T. oil
• 1 c. tomato sauce
• 1 1/2 t. sriracha!! (I’m sorry, I just can’t say/type sriracha without shouting gleefully :)
• 6 to 8 oz. sharp cheddar, shredded

For the beans and lentils, I prefer them sprouted, in which case, start them the day before (a post on sprouting will be coming soon). If you’re not sprouting them, soak them for 2 to 8 hours before you start preparing dinner.

Preheat oven to 350 F.

Cook rice. Cook beans and lentils (it’s okay if the limas are still a little bit firm, it adds a nice texture). Drain if necessary and pour into a large mixing bowl. Add all other ingredients, but reserving about a third of the cheddar cheese to the side (for topping later). Mix well.

Pat mixture evenly into a 9-inch square casserole. Bake on center rack for 20 minutes. Remove from oven, sprinkle remaining cheese evenly over the top, then bake for another 10 minutes. Let cool for 5 minutes before serving, if you can stand it. I usually end up burning my mouth in my eagerness, so fair warning.

Serves 6 to 8. Enjoy!