Meatless Monday: The concept and a Recipe to Start Your Commitmen

 

Gardeners may be aware of a movement called Meatless Monday.  One of my New Year's resolutions is to embrace this concept.  So far I have made black-eyed peas the main course as well as a lentil/rice casserole.  Warning to those new to fixing lentils...my meatless Monday turned into a meatless Monday, Tuesday, Wednesday, Thursday and Friday!

I was able to use tomatoes (frozen from the summer garden) and onion from my garden making it a locavore experience as well.  Here is my recipe:

Lentils/Rice with Saurkraut

2 tbls. olive oil
1 onion, diced
1 stalk celery, diced
2 small leeks, 1/2" slices
1 carrot, diced
1 clove garlic, minced
Salt/Pepper
2 cups lentils, rinsed and picked
1 cup long-grain brown rice
1 can vegetable stock
2 cups water

2 tbls. tomato paste

2 tbls. red wine (optional)

1/2 cup tomato puree
Sauerkraut  small can
Parmesan cheese in strips for garnish


In a large sauce pan, place oil over medium heat.  Add onion, celery, leek, carrot and saute until onion is translucent (about 5-10 minutes).  Add garlic and saute for another 1-2 minutes.  Add salt and pepper to taste. 

Add lentils, rice, vegetable stock, water, tomato paste, red wine, tomato puree.  Cook for 30 - 45 minutes until lentils are tender.  Add water to pan to keep lentils from sticking as necessary.

When lentils are tender, add one can of sauerkraut.  Garnish with a strip of Parmesan cheese.

Enjoy and please return for other Meatless Monday Recipes.