I gave up meat for Lent, so I've been on a hunt for good vegetarian recipes. I found a couple of cookbooks at the Library, and am going to go and buy a copy of Rachael Ray's 30 Minute Veggie Meals. Everything I've made out of this book I'd definitely make again.I've made:
- Three Bean Soup
- Spinach Calzones
- Portobello Burgers with Roasted Pepper Spread
- Ratatouille Pasta
2/3 cup lentils, green or other variety
2 bay leaves, fresh or dried
3 tablespoons EVOO
1 onion, chopped
2 carrots, peeled and chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1/2 cup red wine
2 tablespoons tomato paste
1 can (14 ounces) vegetable broth
1 pound Swiss chard, washed, dried, and chopped
1/4 teaspoon allspice
1 teaspoon ground cumin
Course salt and black pepper, to taste
10 to 12 ounces pasta (bowties or wide egg noodles), cooked until al dente
a handful chopped fresh flat-leaf parsley
Cover lentils with water and bring to a boil. Add a bay lelaf and cook lentils until tender, 20 minutes. Drain and set aside.
While lentils cook, add olive oil to a hot large skillet. Add 1 bay leaf, onion, carrots, red bell pepper, and garlic. Saute 10 minutes over medium heat. Add wine and reduce liquid for 1 minute. Stir in tomato paste and cook 1 minute more. Add vegetable broth and Swiss chard, then cover. Once greens have wilted, season with allspice, cumin, and salt and pepper, then continue cooking. Steam greens 10 minutes until tender.
When greens are tender and no longer bitter, uncover and stir in drained pasta, lentils, and parsley. Adjust seasonings and serve.
I couldn't find Swiss Chard, so I used Spinach and I used chicken broth instead of vegetable broth (no, I'm not a true vegetarian - its just for Lent.)
