Orange, Gold & Green Lentil Stew
3/4 cup green lentils
1 sweet potato
1 yukon gold (or other) potato
3 medium carrots
1 medium-large onion (2 cups chopped)
1 (or more) tomatillo
3 cloves garlic
8-15 stems cilantro - 3/4 cup chopped
1 tsp mustard seeds
1 tsp cumin (ground)
1/2 tsp more or less red pepper flakes
1/2 tsp salt
3 cups or more water
1. Chop onion, garlic, tomatillo and water saute about 10 minutes in about 1 cup water in a medium saucepan, with cumin, red pepper flakes, mustard seed (whole), and salt. Stir occasionally.
2. Meanwhile, chop both potatoes, the carrots and cilantro, and add to pan with lentils and water. Bring to a boil and turn down to a simmer. You can half cover this to speed the cooking but do not fully cover the pan. This will need about 30 minutes.
3. Stir occasionally, add more water if needed. Test the lentils for doneness. Salt to taste.
Red, White, Green & Black Salad
The salad was so beautiful and fun to eat that I couldn't resist putting an image here. What's in it?
enoki mushrooms cut into 3 segments; fresh pea shoots also cut into thirds, baby arugula, scallions chopped into small bits, big black organic grapes de-seeded and halved, and about 5 slices of "watermelon radish" cut into slivers. A light dressing of tarragon vinegar with garlic and salt was the perfect foil for the stew with rice.