Oven Roasted Cauliflower and Sweet Potato on Lentil Stew

Another meatless Monday. I love lentils and they make a nice base. Add a scoop of sweet oven roasted cauliflower and sweet potato, a slab of homemade bread, and no one will miss the animal protein.

The stew is very adaptable - what do you have in the crisper?

Here's what I have:

Lentils
Cauliflower
Yellow pepper
Carrot
Celery
Garlic
Yellow onion
Sweet potato
Grape Tomatoes

You'll also need some:
olive oil,
Salt & Pepper
Some herbs (I used rosemary)
4 cups of liquid. If you want this to be vegan you could use vegetable stock or even water. I used chicken broth.

Preheat the oven to 350F.
Break down the vegetables with your favorite knife. I enjoy this, it is somewhat Zen for me.

Put a little  extra virgin olive oil (or whatever you have) in big pot. Add the vegetables except for the sweet potato and cauliflower (they will go in the oven) and the garlic.

Add a generous  pinch of salt.

Cook stirring often until the onions are translucent and the fragrant.

Add the garlic.

I found some mushrooms so I put them in too.

Add the lentils.

Add 4 cups of liquid and tomatoes.

Bring to a boil, cover, reduce heat and simmer until lentils are tender - about 45 minutes.

Meanwhile...

Add about 1/3 cup (or less) of olive oil to a oven safe pan.
Add the cauliflower and sweet potatoes, a pinch of salt and the rosemary.

Toss to coat.

Put in the oven and roast, turn using a spatula or give them a good shake every 10 minutes or so. You're looking for a little browning on the edges and for the vegetables to be tender - about 35-40 minutes.

I was digging in the crisper and also found some spinach that needed to be used. Let's up the nutritional value!

It always surprises me how fast it breaks down. Looks (and smells) good!

Another 10 minutes or so, until the vegetables and lentils are tender.

Plate and enjoy!

I did add a splash of balsamic vinegar for a little sharpness. Delicious!

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener

Garden blog http://amidwestgarden.blogspot.com/

Cooking blog http://ihopeyouarehungry.blogspot.com/

Twitter - www.twitter.com/DavidPOffutt

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Lentil Bulgar Stew

It's been pretty meat centric around here for a few weeks, and I am craving something lighter. It's cold outside, so not only light but warm and satisfying as well.

I love both lentils and bulgar. They are versatile and nutritious. So I put them together. This recipe is by no means set in stone. Feel free to adapt it. You could make it vegetarian by using vegetable stock or water.

Ingredients:
2 cups dried lentils
1 cup bulgar
2 carrots diced
4 cloves garlic chopped
1 small onion chopped
1 red pepper chopped
5 cups chicken stock
1 can stewed tomatoes (I used some I canned this summer)
1-2 tbs oil
2 green onions chopped for garnish
salt and pepper to taste
a dash of vinegar (optional)

Put bulgar in a bowl and add hot water to cover. Cover bowl with a plate to trap the heat.

In a large pot, add the oil over medium heat.

Add the garlic and cook, stirring often 2-3 minutes.

Add the rest of the vegetables, cook until tender (about 5 minutes)

Add the lentils, tomatoes and stock. bring to a boil, reduce heat and simmer - covered but not tightly for 30 minutes.

Add the bulgar, liquid and all.

Stir together and simmer another 20 minutes or so. Check and adjust seasonings

Plate, garnish and enjoy!

Until next time, Eat Well & Keep Digging!

Stay warm too!

The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener