I must admit I feel guilty about some of the foods I should be eating and don't really enjoy. One of them is brown rice. The other one is lentils. So Tuesday after work I started a cup of brown rice cooking on the stove while I worked on other things around the house. I decided to cook some lentils in a different pan at the same time, with no idea of how to make a great tasting dinner out of it. After an hour or so the whole house smelled so good you wouldn't believe it! I came up with a stew recipe by combining them and adding a few other things.
There was a lot of stew left over the next day since there is only two of us most of the time now, so I used the leftovers to make an enchilada casserole that was really pretty good, and so dear friend, the recipe is as follows:
Lentil Stew
In a deep skillet with tight fitting lid cook some brown rice.
1 cup dry brown rice
1 cup mushroom broth
2 cups water
In a 1 quart saucepan cook some lentils:
1 cup lentils (grown right here in Washington, in the palouse region where we attended WSU)
1 cup vegetable broth
2 cups water
Let both of these simmer for an hour and then pour the lentils over the rice and add a few more ingredients:
1 large can organic fire-roasted diced tomatoes,
if you like tomato chunks leave as is, otherwise you might want to spin these in a blender before adding.
2 cups vegetable broth
2 cups pre-cooked red potatoes, quartered.
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cumin
Serve with a sprinkling of nutritional yeast flakes over the top.
Lentil Enchilada Casserole
1 small can enchilada sauce
8 corn tortillas (make them from scratch without oil if you can, or buy the most low fat available)
6 to 8 cups leftover lentil stew
1/2 cup Rice cheddar shreds (a non-dairy cheese product)
In small casserole dish pour a small puddle of enchilada sauce, about 3 tablespoons.
Dip two of the corn tortillas in the sauce to completely cover and arrange them on the bottom of the pan. Spread about two cups of the stew over, repeat the corn tortillas dipped in enchilada sauce, spread 1/2 cup of the Daiya shreds, and repeat the entire process until you reach the top of your casserole dish. The top should be Daiya shreds.
Bake for 45 minutes in 350 degree oven.
Serve with a small dollop of non-dairy sour cream and a sprinkle of fresh cilantro, look towards the camera and say, "Ole'!"
There was a lot of stew left over the next day since there is only two of us most of the time now, so I used the leftovers to make an enchilada casserole that was really pretty good, and so dear friend, the recipe is as follows:
Lentil Stew
In a deep skillet with tight fitting lid cook some brown rice.
1 cup dry brown rice
1 cup mushroom broth
2 cups water
In a 1 quart saucepan cook some lentils:
1 cup lentils (grown right here in Washington, in the palouse region where we attended WSU)
1 cup vegetable broth
2 cups water
Let both of these simmer for an hour and then pour the lentils over the rice and add a few more ingredients:
1 large can organic fire-roasted diced tomatoes,
if you like tomato chunks leave as is, otherwise you might want to spin these in a blender before adding.
2 cups vegetable broth
2 cups pre-cooked red potatoes, quartered.
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cumin
Serve with a sprinkling of nutritional yeast flakes over the top.
Lentil Enchilada Casserole
1 small can enchilada sauce
8 corn tortillas (make them from scratch without oil if you can, or buy the most low fat available)
6 to 8 cups leftover lentil stew
1/2 cup Rice cheddar shreds (a non-dairy cheese product)
In small casserole dish pour a small puddle of enchilada sauce, about 3 tablespoons.
Dip two of the corn tortillas in the sauce to completely cover and arrange them on the bottom of the pan. Spread about two cups of the stew over, repeat the corn tortillas dipped in enchilada sauce, spread 1/2 cup of the Daiya shreds, and repeat the entire process until you reach the top of your casserole dish. The top should be Daiya shreds.
Bake for 45 minutes in 350 degree oven.
Serve with a small dollop of non-dairy sour cream and a sprinkle of fresh cilantro, look towards the camera and say, "Ole'!"
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