Curried Lentils and Mushrooms

1 cup lentils
1 onion, chopped
1 carrot, chopped
6 cups bouillon
1 tablespoon chopped fresh gingerroot
1 tablespoon mild curry powder
pinch cayenne, or to taste
1 pound fresh mushrooms
2 tablespoons lemon juice or vinegar

 

Bring the lentils, onion, carrot, bouillon and seasonings to a boil and simmer, uncovered, 30 minutes or until the lentils are tender and most of the liquid is absorbed. Cut the mushrooms in small pieces (removing the stems if they are tough.) Stir the mushrooms and lemon juice or vinegar into the lentils and cook, covered, 5-10 minutes.

4-6 servings

 

Cioppino

2 large onions, chopped
4 cloves garlic, minced
2 green peppers, or 1 green and 1 red, cut in 1/2” chunks
2-3 jalapeno peppers, seeded and chopped, to taste
3 stalks celery, chopped
2 cups bouillon or dry red wine, or some of each
1 28-ounce can Italian plum tomatoes, undrained, broken up
1 6-ounce can tomato paste
1 tablespoon oregano
3 small zucchini, halved lengthwise, then cut in 1/4” slices
3 pounds (total) seafood — your choice: shrimp, cleaned squid or
any fish cut in 1” chunks, clams, mussels, scallops, etc.
1/2 cup chopped flat parsley
freshly ground black pepper, to taste
cooked whole grains of your choice (optional)

 

Combine the onions, garlic, peppers, celery and bouillon or wine in a large pot. Bring to a boil, reduce the heat and simmer, covered, 10-15 minutes. Stir in the tomatoes, tomato paste and spice blend and cook 10 minutes more. Add the zucchini. Return the liquid to a boil and add the seafood. Cover the pot, reduce the heat and cook, stirring once or twice, until the seafood is opaque (5-10 minutes.) Add the parsley and black pepper; serve over whole grains if desired.

8-10 servings