SO, it's back to weight loss mode, thus the mostly vegetarian diet -- recently re-inspired. As it is my belief that the best vegetarian recipes are Asian, here we go. As always, no sense of portion control; feel free to divide this in half. I would say this would make an appropriate side for a family of four for two days!
THE RECIPE
2T EV olive oil
2 large yellow onions, minced
3 large carrots, minced
3-4 stalks celery, minced (preferrably heart pieces - include leaves)
4-5 broccoli florets
4-5 cauliflower florets
1 large tomato, diced
6 - 8 cloves garlic, minced
2 - 3 jalapeno peppers, minced, 1/3 reserved
2-3 yellow chilies, minced, 1/3 reserved
3-4 habanero chilies, minced, 1/3 reserved
Cayenne pepper, to taste
Smoked paprika powder, to taste
Sea salt and white pepper, to taste
1T freshly grated ginger
1/4 bunch Italian parsley, minced, 1/3 reserved
4-6 sprigs thyme, minced
Sambal oelek, to taste (I used 3T)
1# lentils, rinsed
1 Qt +/- vegetable stock, for deglazing
4 scallions, chopped
Fresh lemon juice, to taste
2T white balsamic vinegar
1T cider vinegar
Heat a wide, shallow pan over medium flame. Add olive oil, onion, carrot, celery, garlic in stages until caramelized. Deglaze pan with white wine, stir briefly. Add remaining ingredients up to vegetable stock. Add just enough to cover solid ingredients. Bring to a quick boil then reduce heat to low flame; let simmer until lentils are just tender. Add reserved ingredients. Taste and adjust seasoning. Serve over steamed rice or a bed of steamed vegetables.
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