I'm finding that I am becoming more and more interested in meatless meals. Please do not misunderstand me: I loves me some steak. And fried chicken? Fuggedaboutit! I think I may have been switched at birth with one of Colonel Sanders' grandchildren.
Anyway, I am a big fan of beans and rice as a meal. The amino acids found in beans coupled with the amino acids in rice make a perfect protein; making it a great choice for a vegetarian dish. To me, black beans and rice is a meal sent straight from heaven.
Lentils continue to be a favorite, primarily because they don't require the soaking time that beans like black beans or great Northerns require. Simmering lentils for about a half hour or so usually is plenty of cooking time. I found the following recipe in a magazine put out my my local supermarket chain. There are many recipes available, and the ones I've tried thusfar are delicious. I made a few minor modifications to the recipe to make it gfcf, but I left much of the recipe intact. Served with brown rice, this meal really sings.
Curried Lentils and Spinach
adapted from a recipe from Publix GreenWise Market Magazine
1 1/2 cups coarsely chopped red, green and/or yellow sweet peppers
1/2 coarsely chopped onion
1 tsp. minced garlic (about 2 cloves)
1/2 tsp. curry powder (add more if you like it spicier)
1 Tbs. olive oil
14 oz. reduced sodium vegetable broth (check ingredients: some brands contain gluten)
1 1/2 cups brown lentils, rinsed and drained
1 cup water
1/4 tsp. salt
1/4 tsp. black pepper
1 5-oz. package baby spinach
In a large pan, heat the oil and cook the peppers, onion, garlic and curry powder for about 1 minute.
Stir in the broth, lentils, water, salt, and black pepper.
Bring to a boil, cover, and simmer for 30 minutes, or until lentils are tender and much of the liquid is absorbed.
Transfer to a large bowl. Add spinach and stir just until spinach begins to wilt. Serve.