Today I made a doozy. Roasted potatoes, carrots and onions in olive oil and thyme along with steamed broccoli and smothered in a lentil-chickpea gravy inspired by a gravy in that new Isa Chandra Moskowitz book I mentioned in the last post, Isa Does it.
It took about 50 minutes to an hour, all told, but for a leisurely sunday morning it's actually enjoyable (as opposed to cutting up veggies on a work night when your hanger level is through the roof).
It looked like this:
If you've got some time some morning give it a whirl.
For the roasted veggies:
- 4 russet potatoes chopped up
- 1 medium onion chopped up
- 2 carrots cut into medallions
- A generous pinch of thyme crushed with your fingers
- olive oil to coat
- salt to taste
For the lentil-chickpea gravy:
- 1 1/2 cups cooked lentils
- 1 can chickpeas
- 1 onion diced
- 3 or 4 cloves of garlic chopped
1 1/2 cups veggie broth
Oregano to taste
For the steamed broccoli:
- About a cup and a half of chopped fresh broccoli.
- 1/4 cup of water
- a teaspoon of garlic powder
- salt or soy sauce to taste
1) Set the old oven to 450 then do your prep work while it preheats.
2) arrange the potatoes, onion and carrots in a casserole dish and coat with oil then sprinkle on the thyme and salt and mix well so everything is coated. Stick that bad boy in the oven and time for 45 minutes.
3) cook your lentils.
4) sauté the onion and garlic in oil for 5-ish minutes.
5) add the lentils, oregano and broth and warm.
6) transfer lentils to food processor and pulse several times then return to pot and add chickpeas. Heat stirring often for about 10 minutes.
7). While the lentil-chickpea gravy is heating bring 1/4 cup of water to a boil I. A pot and add in your broccoli, garlic powder, salt or soy sauce, mix up and cover to steam until broccoli is softer but still has a slight crunch (probably about whatever time is left on the gravy.
8) fill half a bowl with broccoli and the other with the roasted schtuff and drown it in gravy.
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