I was in a pinch one night and pulled Fast Vegetarian Feasts off the shelf looking for a quick dinner that would at least appease Joe. I often mark recipes I want to make with a post-it note so I could find them easily later on.
This book is wrought with my post-it notes – Spinach & Fettuccini, Stuffed Eggplant, Egg & Poblano Tacos, and Curried Rice & Lentils. I decided on the latter because I had all the ingredients on hand. Joe commented on how wonderful the house smelled when he got home from work, but when I told him what was in the pot he wasn’t so sure.
It’s become one of our go-to meals on busy nights or when we just want a good meal. I asked Joe what specifically he liked about the dish, thinking he’d say that it’s a complete protein, it’s heart-healthy, frugal, or that he loves the flavor of the apples, sunflower seeds, and the curry.
No. He’s just thrilled that he’s getting lots of rice.
I’ll take it.
I serve this with a big green salad and steamed veggies. It’s great hot or cold.
A note about the lentils – I like to use French Green Puy lentils because they keep their shape when cooked. Brown lentils will work but tend to fall apart or get mushy. When I don’t have enough vegetable stock on hand, I use a combination of stock and water.
Try my curry powder recipe - everyone loves it. Keep scrolling – you’ll find it under the carrot soup recipe.
Other meatless meals on SS&GF:
- Stovetop Pasta Marinara with Broccoli & Chickpeas
- Ratatouille & Chickpea Pancakes
- Southwestern Dinner Frittata
What are your favorite meatless dishes?
This recipe is adapted from Fast Vegetarian Feasts by Martha Rose Shulman.
- 2 tablespoons grapeseed oil
- 1/2 medium onion, small dice
- 3 cloves of garlic grated on a microplane
- 1/4 teaspoon ground ginger
- 1/2 teaspoon tumeric
- 3 teaspoons curry powder
- 1 cup long grain brown rice
- 3/4 cup French Green Puy lentils
- 4 cups vegetable stock
- 1 – 2 teaspoons kosher salt, or to taste
- 1/2 cup raisins
- 1/4 cup unsalted sunflower seeds
- 2 medium Gala apples, peeled and diced
- greek yogurt for topping, optional
- Heat grapeseed oil in a heavy bottomed pot or a dutch oven over medium low heat. Saute onion until light and translucent. Add the garlic and saute until fragrant. Add in ginger, turmeric, and curry and cautee for several more minutes. Add brown rice and coat in oil, then saute for two more minutes. Add lentils, vegetable stock, raisins, and sunflower seeds. Bring to a boil. Cover, reduce heat, and simmer for about 25 minutes.
- Add apples and continue to simmer, covered, for another 15 to 20 minutes until the water is absorbed. Top with greek yogurt if desired.