Red lentils, brown rice, and zucchini. 4/17/20

Following up on last night’s vegetarian/vegan dinner, here is another main course that can be totally vegan or vegetarian depending on your enhancements. I used light butter with canola oil to round out the flavors but you could use olive oil and I topped the lentils with yogurt which is easily omitted. Red lentils which are actually kind of coral colored cook through to a warm yellow in about 15 minutes. The lentils along with garlic, onion, ginger, and spiced with turmeric, cumin, and cayenne cook in chicken or vegetable stock and are finished with a little lemon juice and salt to taste. The resulting dish has the consistency of a thick soup. To go along with our lentils we had some leftover brown rice and I made zucchini with onions, garlic, and celery.

Red lentils, brown rice, and zucchini

This entry was posted in Afghan, Easy, leftovers, Legumes, rice, Vegan, Vegetables, Vegetarian and tagged . Bookmark the permalink.

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