I was in a pinch one night and pulled Fast Vegetarian Feasts off the shelf looking for a quick dinner that would at least appease Joe. I often mark recipes I want to make with a post-it note so I could find them easily later on.
This book is wrought with my post-it notes – Spinach & Fettuccini, Stuffed Eggplant, Egg & Poblano Tacos, and Curried Rice & Lentils. I decided on the latter because I had all the ingredients on hand. Joe commented on how wonderful the house smelled when he got home from work, but when I told him what was in the pot he wasn’t so sure.
It’s become one of our go-to meals on busy nights or when we just want a good meal. I asked Joe what specifically he liked about the dish, thinking he’d say that it’s a complete protein, it’s heart-healthy, frugal, or that he loves the flavor of the apples, sunflower seeds, and the curry.
No. He’s just thrilled that he’s getting lots of rice.
I’ll take it.
I serve this with a big green salad and steamed veggies. It’s great hot or cold.
A note about the lentils – I like to use French Green Puy lentils because they keep their shape when cooked. Brown lentils will work but tend to fall apart or get mushy. When I don’t have enough vegetable stock on hand, I use a combination of stock and water.
Try my curry powder recipe – everyone loves it. Keep scrolling – you’ll find it under the carrot soup recipe.
Other meatless meals on SS&GF:
- Stovetop Pasta Marinara with Broccoli & Chickpeas
- Ratatouille & Chickpea Pancakes
- Southwestern Dinner Frittata
What are your favorite meatless dishes?