Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Saturday, July 15, 2017

Turkish Lentil Stew

This delicious recipe is from the book Sundays at Moosewood Restaurant.  The book highlights cuisine from various countries and cultures around the world and is so worth your attention! 
1 c. dried French lentils
5 c. vegetable broth/stock
1 t. salt (or to taste)
1/4 c. olive oil
2 c. chopped onions
3 cloves garlic, peeled and minced
1/4 t. cayenne
2 bay leaves
1/2 c. bulghur
1/4 c. fresh parsley, chopped
1 15-oz. can petite diced tomatoes (or 2 c. chopped fresh tomatoes)
1/4 c. tomato paste
pinch dried rosemary
freshly-ground black pepper, to taste
2 c. stemmed, cleaned, and coarsely chopped fresh spinach

Rinse the lentils.  In a large saucepan, bring the lentils to a boil in the salted broth/stock.  Reduce the heat, cover, and simmer until tender (about 40 mins).
Meanwhile, heat the olive oil in a stock pot over medium heat.  Sauté the onions until transluscent. Add the garlic, cayenne, bay leaves, and bulghur.  Stir the mixture over the heat until the onions and bulghur are lightly browned.
Add the parsley and tomatoes to the stockpot with the onions and bulghur.  When the tomatoes begin to release their juices, stir in the tomato paste.
Pour the lentils and their stock into the pot with the tomatoes, and simmer for 15 minutes.  Add the rosemary and black pepper, to taste.  Remove the bay leaves.
Stir in the spinach to wilt, and serve warm.
Serves about 4 as a main dish.

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