[Leen]

I'll post four. I went to find some on my computer and I found these...so I thought I'd just include them all. One isn't vegan (has cheese) and one can be vegan or veg. I got the lentil one from the Joy of Cooking's veg cookbook, the Channa Masala from this website, the black bean soup is my own creation, and the risotto is from the packaging on some sundried tomatoes I bought a while back.

Sesame Stir-Fried Lentils and Vegetables

• 1 Tbsp sesame seeds
• 1 cup diagonally sliced peeled carrots (or small baby carrots)
• 2 cups broccoli florets
• 1 cup halved pattypan squash (or yellow squash, cut into rounds)
• 1 cup trimmed snow peas
• 2 Tbsp vegetable oil
• ½ cup of ½-inch pieces of red bell peppers
• 1 Tbsp finely chopped garlic
• 1 Tbsp finely chopped, peeled, fresh ginger
• ¼ tsp red pepper flakes (optional)
• 3 cups cooked brown or green lentils (about 1 cup dried)
• ½ cup thinly sliced scallions
• 3 Tbsp light or dark soy sauce
• 2 tsp toasted sesame oil

Toast sesame seeds in a small skillet over medium heat for about 1 minute. Set aside. Place carrots, broccoli, squash, and snow peas in a vegetable steaming basket over boiling water. Cover and steam until crisp-tender, about 5 minutes. Rinse with cool water to stop the cooking. Set aside.

Heat vegetable oil in a large skillet. Add red bell peppers and cook, stirring, for about 2 minutes. Add garlic and ginger, and red pepper flakes (if desired). Cook, stirring, until sizzling, about 30 seconds. Add the steamed vegetables, along with the cooked lentils, the scallions, the soy sauce, and the sesame oil. Cook, stirring, just until heated through, about 3 minutes. Sprinkle with the toasted sesame seeds, and serve hot.

I serve this with white rice, although you could do brown too, or no rice, since the lentils are kind of starchy.


Channa Masala

* 2 T olive oil
* about 1 tsp each of Cumin seeds and Onion seeds
* 2 16-oz cans of chickpeas rinsed in a colander
* 1 16-oz can of chopped tomatoes
* 1 large onion, chopped into long thin strips
* 3 medium potatoes, peeled and chopped into bite-sized chunks
* 3-4 garlic cloves, minced
* 1-2 T minced ginger
* 1 minced pepper (I usually use jalapeno or serrano, depending on how spicy I want it)
* 2 teaspoons of salt
* 2 teaspoons of ground coriander
* 2 teaspoons of garam masala
* 1.5 teaspoons of haldi (turmeric)
* water
* fresh cilantro, chopped

Heat the oil in the pot until hot. Add the onion and cumin seeds and watch them pop and fizzle for around 20 seconds. Then add the chopped onions and fry until they are lightly browned. Then add the ginger, garlic and chili. Stir fry on medium heat.

Then add the can of chopped tomato and stir-fry for about 5 mins on medium-to-high heat until the oil starts to separate from the onion/tomato mixture - and then add the salt, coriander, garam masala, and turmeric. Stir it all thoroughly on medium flame.

Then add the chunks of potato - stir until well coated in spices. Then add around 3 smallish glasses of water [Leen's note: I usually just eyeball this, so I can't give you an exact amount] into the pot - and put the lid on and bring to boil. Let it simmer on a very low flame for around 20 mins with the lid on. This will soften the potato.

After about 20 mins - check to see that the potato chunks are soft - and then add the drained (already-boiled) chickpeas. Stir it all up - and add another small glass of water to the pot. Bring to a fierce boil and then turn the flame down to simmer the pot for a while - with the lid partially on.

After about a further 15 mins of simmering - add some freshly chopped fresh cilantro and stir it all in. Keep it simmering for about 10 mins more. After that - turn off the heat - put the lid on tight - and let it it stand for around 15 mins while you make some basmati rice - or warm some pita bread etc.


Black Bean Soup
• olive oil — enough to cover bottom of soup pot
• 1 medium yellow onion, diced
• 4-5 garlic cloves, minced (more or less to taste)
• 1/2 red bell pepper, diced
• 4 medium size carrots, peeled and chopped into rounds
• 2 tsp cumin
• 1 tsp oregano
• 1/2 tsp salt
• 1 cup frozen or one can of corn
• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes in juice
• 32 oz (2 cans, one carton) vegetable broth
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper (I think I usually add more of the cayenne and black pepper, but I don’t measure, plus, we like things spicy, so I tend to add more than not)

for garnishing:
• chopped green onions
• chopped cilantro
• grated cheddar

Heat oil over medium-high heat. Add onion, garlic, bell pepper, carrot, cumin, oregano, and salt. Saute over medium heat until onions start to caramelize and brown and carrots are soft, about 10 mins.

Add all other ingredients, bring to a boil, and let simmer until hot. Adjust spices to taste, adding more if desired.

Serve hot, and top with scallions, cilantro, and cheese.

Sundried Tomato Risotto
* 3 cups stock or broth
* 3 cups water
* 3 T olive oil
* 1 onion, chopped
* 2 cloves garlic
* 1 cup risotto
* 1/2 cup oil-packed sun dried tomatoes, drained and chopped
* 1 1/4 t salt
* 1/4 t pepper
* 1/4 cup fresh basil, chopped
* 1 T fresh parsley, chopped
* 1/4 cup grated parmesan

Combine three cups broth with three cups of water, set aside. Heat olive oil in a saucepan over medium-high heat. Add onion and garlic, and saute until translucent, about five minutes. Add risotto and continue to saute for about two minutes, until rice is crackling and brown. Add 1 cup of liquid, salt, and pepper, stirring constantly until liquid is absorbed. Add the sundried tomatoes, basil, and parsley and continue adding the liquid 1 cup at a time until it has all been absorbed, stirring constantly. The risotto should be tender and slightly firm in the center with a creamy sauce. Stir in parmesan cheese and serve.

This one can get kind of salty, so definitely watch that. I add less than the recommended amount and still find it too salty. I think it also depends heavily on the stock/broth you use.