The ongoing story of a guy who went vegan for health reasons and wants to spread the message that we don't need animals for fantastic food.
Sunday, April 17, 2011
Today I was going to a party and needed a dish to bring. Along with a batch of the "Angelic Potatoes" (see August 2010), I wanted something a little more substantial. So... after some looking I found a recipe in "Vegetarian Recipes" by Better Homes and Gardens and made a couple of changes to it. This is my version of the recipe.
2 Green Bell Peppers - largely diced
1 Red Bell Pepper - largely diced
1 Yellow Bell Pepper - largely diced
2 medium yellow onions - diced
1 large red onion - diced
8 cloves of garlic - finely diced
4 stalks of celery diced
1 cup dry red lentils
1 cup dry brown lentils
2 cans diced tomatoes - drained
1 can whole black olives drained
1 jar pimento stuffed green olives - drained and sliced
4 cups veggie stock
3 tsp olive oil
1 tsp turmeric
Heat olive oil in a large stock pot and then add the peppers, onions, garlic, and celery and cook until tender.
Add turmeric and stir to mix in.
Add the lentils and veggie stock, bring to a boil, cover, reduce to a simmer and let cook for 30 minutes or until the lentils are tender (add more stock if needed).
Add the tomatoes, olives, and peas and cook for another 10-15 minutes.
You can serve this over rice or by itself - people really enjoyed it.