Monday, October 5, 2009
Vegan MoFO Day 5: Lentils and Rice with Carmalized Onions and PIta Crisps
Author(s): Isa Chandra Moskowitz & Terry Hope Romero
Result: This is another recipe I made a year or so ago with my Mom, and remembered fondly. Well, I remembered the flavors fondly, the mushy red lentils that dissolved during cooking, not so much. I decided to give it another go this evening, using some French green lentils I had in my pantry. These lentils held together much better, and there was no mush! The cloves, allspice and cinnamon added to the rice and lentils while they simmer makes the kitchen smell divine, as do the onions roasting in the oven. The whole meal takes over an hour to cook, and by that time after being stuck in my tasty smelling apartment, I was ready to eat!
The pita chips are perfect for scooping up the rice and lentils, and are so simple to make. If you have never made your own pita chips, do it now. Go to the store, buy some pita, cut it up, brush it with olive oil, shake your favorite spices on top, bake it, and enjoy. You won't be sorry. Trust me. We also threw some kale in the oven at the same time to make some kale chips, just for kicks.
I asked my taste tester for some concluding thoughts about this recipe. He deemed the meal "highly delicious," and commented, "I would eat it again." Works for me!
I've been giving the Veganomicon a lot of love. My other cookbooks might be getting jealous, but I can't help it, it truly is the Mother of all vegan cookbooks.