12 c water
2-3 T vegetable bouillon powder
1 c brown rice
1 c red lentils
1 T garlic fresh, minced
1/2 onion chopped
2 sweet potatoes, cut into about 1 inch pieces
@ a quart bag full of whole tomatoes (sorry, i had frozen ones from our garden last summer. that's how much I put in)
@ 1 T cumin
@ 1 T ginger
salt and pepper to taste
dash of smoked tabasco, for the bowls
Basically dump everything in a big pot and boil it for about 45 minutes...lol! I put the rice and lentils in first, with the bouillon powder, and let them get busy boiling while I peeled and chopped the potato. After the potato had been in, I went looking for seasoning inspiration, and found a recipe here:
http://www.seriouseats.com/recipes/2011/01/eat-for-eight-bucks-moroccan-red-lentil-soup.html
I had neglected onions and garlic, so I just dumped them in (and it worked out fine). If you want to sweat them a bit first, you're welcome to. At this point, it had been cooking for about 20 minutes, probably, and I added the rest of the spices (except s&p) and reduced the heat to med/low, put a lid on it and let it go for another 20 minutes. The rice was a tad al dente, but we were hungry, so we went ahead and ate. Under less dire circumstances, I would have given it at least another 10 minutes. So, at the end of cooking, I added salt and pepper, and put it in bowls to serve. I added the amounts of tabasco that we each like, and served. Yummy! We LOVED the sweet potato.
Sorry this one's a bit of a wreck. I just made it, more or less out of my head, so this is as good as the writing down gets!
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