Looks good to me ! 2 years back, as part of my SHTF strategy, I bought 50lbs of lentils, packaged them up into 1 gallon mylar with O2 packs. As of this writing, we likely have 30# left. I just made the classic lentil recipe last week, chicken broth and veggies, and it took a week to eat it all. You get sick of leftovers after a while.
Finish it off: Pour in coconut milk, lemon juice and red lentils. Season with salt and adjust seasoning according to taste. Stir in fresh spinach, mix to incorporate and turn off the heat. Remove cinnamon stick. Serve as is or with optional toppings, such as a dollop of yoghurt/kefir**, boiled broccoli, naan and peanuts. Or more steamed rice for the extra hungry! How to store: Keeps covered in the fridge for 3-4 days or 3 months in the freezer.
I'll add a squeeze of lemon or some sour cream to the top as a finish.
beece 1 points 4 months ago
Looks good to me ! 2 years back, as part of my SHTF strategy, I bought 50lbs of lentils, packaged them up into 1 gallon mylar with O2 packs. As of this writing, we likely have 30# left. I just made the classic lentil recipe last week, chicken broth and veggies, and it took a week to eat it all. You get sick of leftovers after a while.
My fav recipe: "Ginger Coconut Lentil Curry Recipe"
1 tbsp vegetable oil
1 large yellow onion, diced
1 tbsp garlic, minced, about 4 cloves
2 tbsp ginger, minced
1 cup brown rice, uncooked
3 cups vegetable broth, 700ml
13.5 oz light coconut milk, 400ml, full fat is also ok
1 1/2 cups canned, red lentils, 230g. (Green is fine)
1 tbsp lemon juice, or to taste
1/2 tsp salt, or to taste
2 cups fresh spinach, 60g, roughly chopped (Doesn't need this)
Curry Spice Blend
1.5 tbsp turmeric powder
2 tsp coriander seeds, or 1 tsp ground
2 tsp cumin seeds, or 1 tsp ground
8 cardamom pods, or a small 1/2 tsp ground
5 whole cloves, or a small 1/4 tsp ground
2 cinnamon sticks, or 1 tsp ground
1 tsp cayenne powder, reduce for less spicy
1/2 tsp fennel seeds, or 1/4 tsp ground, optional
1/2 tsp mustard seeds, or 1/4 tsp ground, optional
Instructions
Sautée onion: Add vegetable oil (I always use Coconut Oil) to a large saucepan, and over low medium heat cook the onion, garlic and ginger, until onion is translucent, approx. 5 minutes. Stir frequently.
If using whole spices: roast all apart from the ground spices (turmeric, cayenne) in a dry nonstick pan until fragrant, about 2 minutes. Using a spice grinder or pestle and mortar and ground as finely as you can, but leave out the cinnamon sticks. If using ground spices, skip this step.
Simmer: Add the ground spices and cinnamon sticks (if using) and rice to the onion mixture, and mix to combine. Add vegetable broth, bring to a boil and simmer for 40 minutes, or until rice is done.
Finish it off: Pour in coconut milk, lemon juice and red lentils. Season with salt and adjust seasoning according to taste. Stir in fresh spinach, mix to incorporate and turn off the heat. Remove cinnamon stick. Serve as is or with optional toppings, such as a dollop of yoghurt/kefir**, boiled broccoli, naan and peanuts. Or more steamed rice for the extra hungry!
How to store: Keeps covered in the fridge for 3-4 days or 3 months in the freezer.
I'll add a squeeze of lemon or some sour cream to the top as a finish.