Ingredients (use vegan versions):

• about 250 g red lentils
• hot curry paste
• about 1.5 litres water
• 1 teaspoon tomato paste
• granulated vegetable stock
• 1 pinch vegan sugar

Directions:

Ingredient amounts are to taste. Lightly fry
about one heaped tablespoonful of hot
curry paste in a hot saucepan, then add water.
Add the red lentils, season with
granulated vegetable stock and cook for about
three quarters of an hour until lentils are very
soft. Whisk to make the soup more “creamy”. Add a
teaspoonful of tomato paste (for colour) and a
pinch of sugar.

My husband loves this soup and could probably eat
it every day.

Serves: 4

Preparation time: 3/4 hour

Ingredients (use vegan versions):

• 1 cup chopped onion
• 1 cup chopped green pepper
• 2 teaspoon chopped garlic
• 1.5 teaspoon ground cumin
• 1 teaspoon dried thyme leaves
• 0.5 teaspoon crushed hot red pepper (cayenne)
• 1 bay beaf
• 1 tablespoon olive oil
• 1 cup rice
• 1 15oz can black beans, rinsed and drained
• 2 cups water
• 1 tablespoon apple cider vinegar
• salt and pepper to taste

Directions:

In a 3 qt sauce pan, sauté onion, bell pepper,
garlic, cumin, thyme, crushed red pepper and bay
leaf in olive oil until onion is tender, about 5
minutes. Stir in remaining ingredients. Heat
until boiling. Reduce heat and simmer, covered,
until rice is tender, about 20 minutes. Let
stand 5 minutes before serving. Makes about 4
main-dish servings about 1.5 cups each, or 8 side
dish servings about 3/4 cups each.

OPTIONS:

The dish is very spicy and if you don’t like
spicy food, reduce by one half, the amounts of
cumin, thyme, crushed red pepper.

This dish is a reference to early Spanish history
when the invading Moors represented by black
beans, were driven out of Spain by the resident
Christians represented by white rice.

Serves: 4 or more

Preparation time: 20 Minutes

Ingredients (use vegan versions):

• 1 cup rice (uncooked)
• 1. lentils (dry)
• 1 medium-sized onion, diced
• 2 cloves garlic, crushed
• 2 tablespoon oil
• spices according to taste (see below)
• 4 cup water/bouillon

Directions:

The beauty of this recipe is that it can be
adapted to fit a variety of tastes. Also, the
rice and lentils are cooked together in the same
pot.

The basic procedure: dice onion, crush garlic,
and saute them in a medium-sized pot (in the oil)
until golden or brown. I like to really brown
the onions for the flavor. Here, you could add
spices according to what you want to make it: an
Indian version might include curry powder, chili
powder, cinnamon, and cumin; a Mediterranean
version might add some tomatoes, basil, parsley,
and oregano (topped with a little lemon juice
after cooking); or even no spices tastes good
when finished off with a little tamari soy sauce
after cooking, or veg. bouillon instead of plain
water. You can be creative!

After the onions/garlic are as browned as you
like them, add the rice, lentils, and water.
Bring to a boil, then turn heat to low and simmer
for about 30-35 min or until all the water is
gone and the rice and lentils are tender but not
mushy. Enjoy!

Serves: 4

Preparation time: 45 min

Ingredients (use vegan versions):

• 1 cup of brown basmati style rice
• chopped green onion (to taste)
• 2 tablespoon toasted chopped almonds
• 1 veggie boullion cube
• 1/4 cup of lentils (any kind you like – I used them from a can)
• 2 1/2 cups water

Directions:

I actually came up with this by accident (I had
leftover rice and lentils) and it happens to
taste REALLY good, hot or cold.

Boil the brown rice as per the instructions on
the package (Other wise, boil the rice and water
with the boullion cube until fast bubbles and
then turn heat to half and cover for 45 minutes,
rice should be nice and fluffy)

As for the lentils, I went the easy way and used
canned lentils but by all means, please prepare
them as you wish. Rinse and add 1/4 cup along
with the chopped onions and toasted almonds
(lightly brush almond pieces with sunflower oil
and place on broiler or in toaster oven.)

And that’s it! It tastes yummy!

Serves: 2-4?

Preparation time: 1 hr

Ingredients (use vegan versions):

• 1 pound of kale
• 1 large can of chickpeas
• 4 cloves of garlic
• 4 tablespoon of roasted almonds
• 4 slices of diced slices of French Italian vegan bread
• 4 tablespoon of extra virgin olive oil
• 4 tablespoon of vinegar
• salt

Directions:

Boil kale in a pressure cooker until very tender.
In a large pan, add the oil, and fry the garlic (finely
sliced) and the diced vegan bread. Get these
ingredients appart. Add the vinegar, cooked kale and the chickpeas (rinsed).
Cook for two minutes. If you need to add more salt, now is the
time.
Serve warm, putting the fried garlic and vegan bread
over it.

Try it with a Spanish salad (roman lettuce, yellow onion,
tomato, green olives, vinegar, olive oil and salt), a large
piece of vegan bread and a glass of vegan red wine.

(Excuse my English! This is a traditional Spanish recipe
from Al Andalus (Andalucía))

Serves: 4

Preparation time: 15 min