For obvious reasons I meant to share this last week, but rather than wait another year and forget again(!) I thought I would go ahead anyway.
This is Gary’s recipe. In our family we have named this dish “Pulp” from the look of the end result. It won’t win any prizes in the aesthetics department but it has a wonderful flavor and reheats really well.
Pulp (a hearty vegetarian stew)
- 1 large onion, chopped
- 3 cloves garlic, finely chopped
- splash of olive oil
- 1 carrot, diced
- 2 small parsnips chopped
- 1 12 oz. can tomatoes
- 2 cups red lentils, washed and picked over
- 4 cups water
- 1 tablespoon soy sauce
- 1 tablespoon fresh dill, chopped
- 1/2 tablespoon fresh marjoram or oregano, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- OPTIONAL: extra vegetables such as turnips, frozen peas for garnish
1. Sauté the onion in a little olive oil over a medium heat until golden brown. Turn the heat down and add the garlic. Sauté for 5 mins. Add the carrot, parsnip and extra vegetables if using. Continue to sauté for another 5 mins.
2. Add the tomatoes and allow to amalgamate with the vegetables a little. Add the lentils, water and soy sauce and bring to the boil.
3. Add the dill, marjoram, salt and pepper and simmer for around 45 min, until the lentils have thickened.
4. Serve with fresh crusty bread and some hot sauce on the side. The kids like to add in frozen peas straight from the bag!
ETA it turns out that I am not the only person with the idea of pairing recipes with the week’s Parasha. Check out Leket Israel’s new weekly ”Soul Food” Parasha Project.