It's getting cold! Well...cold, then warm and cold again in the north east, but winter is surely on it's way. I am feeling the brrrrr today!Months ago I was at Chelsea Market and I purchased some things at The Nutbox. They have all these gorgeous dry goods like trail mixes, granola, seeds, beans, etc. Among those items I took home were two kinds of lentils and 2 kinds of split peas. Until you soak them they are perfect non-perishable items to have on hand and, as I've mentioned before, a wonderful source of vegan protein.
I created this recipe last night and am happy to share it with you ~ if you want to join me for lunch I'll even share it in person :-)
You will need:
3 TBSP orange lentils
3 TBSP brown lentils
2 TBSP yellow split peas
1 TBSP green split peas
1 small yellow onion, finely chopped
2 large carrots, small dice
2 celery stalks, small dice
4 kale stalks, stems discarded, leaves finely chopped
7 baby portabello mushrooms, cleaned and chopped
3 TBSP extra virgin olive oil
1/2 c plus 1 c low sodium vegetable stock
Kosher salt to taste
Place the lentils and split peas in a glass bowl. Cover well with hot water and let soak on your counter for a couple of hours. Refill the water to keep the level high and refrigerate overnight.
The next day, setting your stove temperature to medium-high, heat the olive oil in a large pot and add the mirepoix (the blend of onions, carrots and celery) and cook down for about 5 minutes, stirring often so as not to burn.
Add a generous pinch of kosher salt and 1/2 c vegetable stock and stir to combine.
2-3 minutes later add your mushrooms, kale and additional cup of broth. Mix well and cover, stirring occasionally so nothing sticks to your pot, until the liquid is fully absorbed. Depending on your stove this will take 15-20 minutes.
Remove from heat, season more if desired, and serve.
