Meatless Monday is a non-profit initiative operating in association with Johns Hopkins' Bloomberg School of Public Health. The goal: To help reduce meat consumption 15 percent to improve not only personal health, but the health of our planet. Sounds like a good goal to me!
You can check it out at www.meatlessmonday.com. What I love most about the Web site is the recipe section, so when I am stumped for a meatless meal, I know where to turn. Tonight, thanks to the this section, we are eating Curried Lentils with Mint Rice, not only nutritious, but it all goes in the slow cooker. Right before serving, I'll have to make some brown rice, but that's second nature in this family.What makes it even better is that all the ingredients are in my pantry.
CURRIED LENTILS WITH MINT RICE
2 cups lentils
8-10 cups low sodium vegetable stock
2 Tblsp. curry powder
1 tsp. chili flakes
1 tsp. fresh ginger, chopped
2 bell peppers, seeded and chopped
4 garlic cloves, chopped
2 cups baby carrots or 4 large carrots, peeled and cut into big chunks
6 small potatoes, quartered
Salt and pepper to taste
1 cup long grain brown rice
1 Tblsp. olive oil
2 Tblsp. fresh mint, chopped, plus extra for garnishing
- Place lentils, stock, curry powder, chili flakes, ginger, onion, garlic, carrots and potatoes in a slow cooker.
- Cook for 4 to 6 hours on high or 6 to 8 hours on low, or until lentils are cooked and carrots and potatoes are tender. Season to taste with salt and pepper.
- For mint rice: In a large saucepan, combine 2 cups water, olive oil and rice. Bring to a boil over medium-high heat.
- Reduce heat to low and cover. Simmer about 35-40 minutes, or until all the water is absorbed.
- Remove saucepan from heat and allow to cool 10 minutes, covered. Toss rice with mint.
- Spoon some of the mint rice onto a plate and top with lentils. Garnish with mint on top. Makes 6 servings. Per serving: 538 calories; 5g fat; no cholesterol; 57mg sodium; 27g fiber; 7g sugar.