Indian Lentils and Rice

We really liked this recipe, but I did make some alterations. I thought it could use more curry flavor and less oil, but overall we enjoyed it. Next time I make it I will post the changes.

6 tablespoons olive oil
1 onion, sliced into rings
2 cups lentils, uncooked
1 14 1/2 ounce can chicken broth (plus a little more water)
1 teaspoon curry powder, divided
1 tsp garlic powder, divided
Salt and pepper to taste
1 1/2 cups brown rice
1/2 cup plain yogurt
chopped cilantro

Heat olive oil in a large skillet over medium heat. Stir in the onion and cook about 10 minutes, until browned. Remove from heat and set aside.

In a medium saucepan, cover lentils with the chicken broth and a little more water as needed to cover them. Add half the curry, half the garlic, and salt and pepper to taste. Bring to a boil, reduce heat, and simmer about 5 minutes.

Now add brown rice and enough water to cover the lentils and rice together. Season with remaining spices and salt and pepper. Cover saucepan and continue to simmer about 30 minutes, or until rice and lentils are tender.

Mix half the onions into the lentil mixture. Top with plain yogurt, chopped cilantro and remaining onions to serve.

Simple Black Beans (refried or whole)

These are the seasonings I used in my first experimental recipe. It turned out great, but could easily be changed to suit your tastes.

1 lb black beans
6 cups water or more
2 tsp chili powder
1 tsp cumin
2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder


To make into refried beans:

Add all ingredients to crockpot and cook for 4-6 hours on high until tender. Transfer to you Kitchen Aide mixer with a slotted spoon and mix with wire beater until desired texture. Make sure to reserve some of your liquid to thin to desired consistancy. I like the Kitchen Aide because it leaves it a little textured with some whole beans. If you would like a smoother texture I'm sure a food processor would work out great.

Black Bean Soup with Tomato Salsa

I got this recipe years ago, but I think it may have come from a Williams Sonoma Cookbook. If you'd like to save yourself some time or don't have all the ingredients on hand you can always top your soup with purchased fresh salsa and cilantro. Make it a heartier meal by adding cheese, sour cream and chips.

For the soup:
1 1/4 cup dried black beans
1/4 cup olive oil
1 large yellow onion
3 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons chili powder
3 cups water

For the salsa:
2 tomatoes, peeled, seeded, and chopped
1/2 cup minced red (Spanish) onion
1/2 fresh jalapeno pepper, seeded, and minced
1-2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
salt and freshly ground pepper

Rinse beans and let them soak for three hours or more.
Drain the beans, in a large pan over medium heat warm the olive oil, garlic, cumin, chili powder, drained beans and water. Bring to a boil, reduce heat to low, and simmer gently. Simmer uncovered and until the beans are very tender and begin to fall apart (2-3 hours)

Salsa: stir together the tomatoes, red onion, jalapeno, limejuice, cilantro, salt and pepper.

Serve when soup is ready, and ladel the salsa on top (serves 6)