Ok. I have broken down and decided to share some recipes with you on occasion. I did not think it would be relevant at first but after further consideration decided vegetarian eating is a major part of yoga culture. And one thing that is so alluring to me is the challenge. Healthy vegetarian eating is not easy. It sometimes takes time, money, and creativity. But I like the challenge. Three years of practice for me and I am still learning all of the time. But what does help considerably are a variety of good recipes. Here is one I like.
2T olive oil
1 small onion chopped
1 medium red bell chopped
1t whole fennel seeds
1/2 t cumin
11/4t ground red pepper
14 cups of water (I prefer vegetable stock)
1 cup dried lentils
1/2t salt
1T lemon juice
1/2 cup plain yogurt
2 T chopped fresh parsley
1. Heat oil in large saucepan over medium-high heat. Add onion and bell pepper; cook and stir 5 minutes or until tender. Add fennel seeds, cumin, and ground red pepper; cook and stir 1 minute
2. Add water, lentils, and salt. Bring to a boil. Reduce heat to low. Cover and simmer 25-30 minutes or until lentils are tender. Stir in lemon juice.
Serve topped with yogurt and sprinkled with parsley.
Makes 4 servings
