Middle Eastern Lentils and Rice with Caramelized Shallots

1 cup dried brown lentils
2 T olive oil
4 large shallots, chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp sweet paprika
salt and freshly ground black pepper
1 cup basmati rice
3 cups water

-Partially cook the lentils in a medium-size saucepan of salted boiling water for 15 minutes. Drain and set aside.
-Heat 1 T of the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently, until lightly browned, about 10 minutes. Remove half of the shallots from the skillet and set aside.
-Add the lentils to the skillet and stir in the cumin, coriander, paprika, and salt and pepper to taste. Add the rice and water, bring to a boil, and cook, uncovered, until the lentils are tender and the rice is cooked, about 30 minutes. Remove from the heat, cover, and set aside for 10 to 15 minutes while you finish cooking the reserved shallots.
-Heat the remaining 1 T olive oil in a small skillet over medium heat. Add the reserved shallots and cook until browned and caramelized, about 5 minutes.
-Place the rice and lentil mixture in a large serving bowl and top with the crisp shallots. Serve hot.

Green Chile Enchiladas

corn tortillas
cilantro
green onions
chicken (vegan choice - beans and rice)
canned green chile sauce, large
cheese, cheddar or monterey jack

Toppings
tomatoes
avocado
sour cream
olives
lettuce
salsa

1. Used canned chicken (Costco has some good ones) or cook your chicken. I like to slow cook it with bullion.
2. Stir fry green onions (3 bunches) and cilantro (3 Tbs)
3. Add 1/4 of the sauce and chicken. Heat for a few minutes.
4. Warm up the corn tortillas. Dip each in the rest of the sauce and fill with mixture. Arrange in 9x13 pan
5. Poor the rest of the sauce over the pan when finished and top with some cheese. Bake for 20 min on 350.
6. Top with favorite toppings.

Raita

I love this stuff. Serve it with anything Indian. I don't ever measure anything so I'm guessing here. You might have to adjust.


2 cups plain yogurt
1 cucumber, peeled and deseeded, chopped
fresh mint, maybe 2 T
fresh cilantro, maybe 2 T
fresh lime juice, 1 tsp

Combine everything and eat a lot of it.

Three Bean Dal

This is a great Indian recipe that will hit the spot. I really like it served with raita and avocado.


1/2 cup dried yellow split peas
3 cups water
1 tsp turmeric
1 can black beans
1 can kidney beans
salt
2 T oil
1 medium yellow onion, chopped
1 large garlic clove
2 tsp peeled and minced fresh ginger
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne
1 can diced tomatoes, drained and finely chopped
2 T chopped fresh cilantro for garnish

-Place split peas and water in large saucepan over medium-high heat. Bring to a boil, reduce the heat to low, add the turmeric and simmer, partially covered and stirring occasionally for 20 minutes.
-Add the black and red beans, season with salt to taste and simmer uncovered for 20 more minutes, until the sauce thickens and the beans are very soft
-Heat the oil in a large skillet over medium heat. Add onion, cover and cook until softened, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add cumin, coriander, cayenne, cardamom, and tomatoes, stirring constantly for about 30 seconds. Pour the contents of the skillet over the bean mixture and stir well to combine. Taste and adjust the seasonings.
-Serve hot, garnished with chopped cilantro.