A cup or two of lentils du Puy.
Instead of the usual warm winter salad I opted for a vegetarian chili. There is a rather lengthy list of ingredients that is balanced by the minimal amount of prep work required.
Dice the onion and shallot. Mince the garlic. Sweat in a heavy bottom pan. Add smoked paprika, cumin, and chopped cilantro. Then add the remaining ingredients. Bring to a simmer.
Leave on the stove top for an hour or so to allow flavors to meld and the grains to cook. Keep an eye on the liquids. Add more as needed.
Enjoy a hearty owl over brown rice. Serve with a nice spicy Sonoma Zinfandel or crisp winter ale.
- Onion 1
- Shallot 1
- Garlic 1
- Lentils 1-2 cups
- Quinoa 1 cup
- Cannelli beans
- Garbanzo beans
- Tomato puree 2 cups
- Stock 4 cups
- Smoked paprika 1 T
- Cumin 1T
- Bay leaf
- Brown rice 2 cups (cooked separately)
- Garnish: Cilantro, avocado, sour cream