Rice and Beans month day 8

I have a whole new way of cooking now...with jasmine rice precooked and beans cooked up and rinsed in the frig, who needs fast food! We add vegies, fruit, and tea. Mostly try to stick to it for our evening meal but not bad for breakfast we have found. This is the NEW fast food and it's healthy and cheap...plus others will not go hungry because of those who participate in this exercise of simplicty and sharing out of our excess.

Go to www.eatriceandbeans.com for more info.
an outreach of Lahash.net a local Portland Or ministry partnering with east africans helping east africans orphans and widows.

Here is my newest recipe shared by my friend Charlotte who lived in Turkey. I can't wait to try it. Notice the dried mint!


Turkish Red Lentil Soup
1 TBSP. butter or olive oil
1 onion, chopped
2 cloves garlic, minced or 1 tsp. dried minced garlic, or 1/8 tsp. garlic powder
1 tsp. ground cumin
1 tsp. ground coriander
2 TBSP. tomato paste
8 cups low-fat vegetable or beef stock
1 cup red lentils
¼ cup short-grain rice
1 dried red pepper (optional) or ½ tsp. ground red pepper
½ tsp. salt
¼ tsp. pepper
½ tsp. dried mint
1 lemon, cut into wedges

Method:
1. In a Dutch oven (or pan with a heavy bottom), warm butter or olive oil over medium heat.
2. Add onion and sauté for 5 to 10 minutes, or until onion is translucent.
3. Stir in garlic, cumin and coriander and cook for 1 to 2 minutes.
4. Add tomato paste, stock, lentils, rice, and red pepper (if desired). Stir to combine.
5. Bring soup to a boil, cover pan, and reduce heat to a simmer.
6. Cook for about 30 to 40 minutes, stirring occasionally so it doesn’t burn. A kettle with a heavy bottom reduces possible scorching, too.
7. When lentils and rice are tender and soup has thickened, add salt, pepper and dried mint. If desired, serve hot with lemon wedges.
Preparation time: 5 minutes. Cooking time: 1 hour. Serves 4