Howdy all! Real quick, before I put any other words down, the very first thing I need to say is its so good to be back here and to have you all here with me. I’ve been sitting on this recipe and the pictures of this post for weeks, as we moved the site around to accommodate the new space I find myself existing in – and with that the new places I’d like to go here. It’s been a wild ride this year for me, one that has carried with it great growth, and one that definitely has required more than my share of grit and faith in the rewards of hard work, and trust in oneself and the amazing people I’m lucky to call friends (among other things). With that I welcome you officially to this new beautiful design, this lovely clean new perspective, and as my mom reminded me just this past weekend, a rather timely and freeing new moon in Sagittarius.
With the break I’ve had from posting, it was hard to know or plan just what to say, or how to share all that has been happening here, so I’m going to simply welcome you back here with a great new recipe and a warm welcome for joining me again. You’ll find a new look, and a newly added pantry page for those new to the blog, or for those of you who’ve asked in passing for a tool to help with those grocery shops.
In the spirit of movement and progressing forward, I’ve also spent some time editing older posts, and in some cases, editing or deleting those that I feel no longer represent where I’m truly at. It was an inner debate on whether to go this far, but it felt right to let parts of the past go and look towards creating something even better, more beautiful, and ultimately, a more accurate portrayal of where I am at today at a soul level – fresher, cleaner, and more present. The blogging process for many can be a giant leap – and there is no question the early days of anyone’s blogging journey are times of discovery. I hope to bring back some of the original recipes I shared through the course of the coming months in a newer, fresher way – so stay tuned for that and by all means, if you have a fave recipe you can no longer find, please let me know – I will happily send it to you.
Until then, let’s get to this new recipe – and to news of my new company. For a further look at just what I’ve been up to (with good friends), read up here – or listen here. Whatever you do, make sure to try this super simple recipe for many warm, delicious, and hearty meals – all with the ease and convenience of using (and washing) one simple pot. My close girlfriend (and business partner) made me a version of this dish one night on our trip to the farm, and since then I’ve tried and enjoyed a variety of new taste themes with this simple idea of lentils & rice. Mix it up, change it up, add or delete vegetables or spices as you like, and enjoy.
I’m so looking forward to this brand-new blank canvas and a new way to re-connect. How I’ve missed you all. xo
Curried Lentils & Rice w/ Cashew Cilantro Dressing:
- 1 tbsp cumin seeds
- 1-3 tbsp olive oil
- 1 medium/large yellow onion, chopped
- 3 roma tomatoes, chopped
- 1 tbsp fresh ginger, peeled and grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp salt
- 4 cups vegetable broth
- 2 cups water
- 2 cups brown rice
- 1 cup green lentils
- 1 tsp salt
- 4-5 medium carrots, peeled if desired
- 1 tbsp olive oil for roasting
Cilantro Cashew Dressing:
- 1 cup water
- 1/2 cup olive oil
- 1/2 tsp salt
- 1.5 cups fresh cilantro (about 1 bunch)
- 1 fresh scallion
- 1/2 cup cider vinegar
- 3/4 cup cashews
- 1/2 fresh jalapeño
For each bowl to garnish:
- minced or sliced red onion
- a handful of fresh greens (pea shoots, spinach)
- 1/4 cup roasted carrots
- 1/4 to 1/2 avocado
- Cilantro Cashew Dressing to taste
To start, heat the pot in medium and when hot, add the cumin seeds to the dry pot and cook, stirring for 45-60 seconds, until the seeds start to become fragrant – being careful not to burn them. Once ready, remove them from the pot into a bowl and set aside.
Heat the olive oil in the warm pot and add the chopped onion and salt. Cook, on medium, for 8-10 minutes or until the onion becomes translucent. Next, add the remaining dry spices and grated ginger to the pot and cook a further 2-3 minutes, stirring regularly until the spices become fragrant (again, being careful not to overcook and burn). Add the chopped tomato and cook a further 2-3 minutes. Next, add the lentils, brown rice, additional salt, broth, toasted cumin seeds and water to the pot and stir well until thoroughly mixed together. Bring the mixture to a boil and cook, covered, on medium heat for 45 minutes, stirring here and there to ensure even cooking. Feel free to add additional water if the mixture becomes too dry too quickly, a little at a time to achieve a mixture that isn’t too liquid-heavy.
While the mixture is on the stove, heat the oven to 400 degrees and wash and slice your carrots (I had the pleasure of using from-the-farm-garden carrots I brought home that still had Saskatchewan dirt on them). Toss in the olive oil (and add a little pinch of salt if you like) and roast in the oven for 35-40 minutes or so, turning them once or twice to ensure even browning. Once ready, remove from the oven and set aside until ready to use.
To prepare for serving, prep the vegetables so they are ready to go. Finely chop the red onion, and wash and tear the greens if required. Finally, throw all of the dressing ingredients together into a blender and blend until perfectly smooth and creamy. Set aside in a clean jar until ready.
Serve each bowl filled with a cup or two of the piping hot lentils and rice mixture — top with dressing as desired, roasted carrots, onions, greens and avocado. One pot dining never cooked, or tasted, so good.
Kept in the fridge, this dish will only improve in flavour and in texture throughout the week, and will keep in a sealed container for 6-7 days no problem. Simply re-heat in a wok or pan and add veggies of your choice and your leftover dressing.