(E. Jason Wambsgans, Chicago Tribune)
It is believed that the environmental movement in the United States began with the first Earth Day in 1970. In honor of Earth Day on April 22, why not try a plant-based dish?
Vegetarians in the 1970s had far fewer choices of what to eat. There were just a handful of well-known vegetarian cookbooks, and we hadn't yet combed through ethnic markets and discovered seitan, hummus or tamales. I recall just one brand of soy milk.
We did have, however, lentils and brown rice. This recipe symbolizes that first Earth Day as it is composed of two typical foods that vegetarians were thought to eat back then. This Middle East version comes from 1994's "Food for Life" by Neal Barnard, with recipes by Jennifer Raymond.
Try to use an unwaxed cucumber, so that you won't have to peel it. You can use long or short-grained rice. I prefer the fragrant aroma of basmati.
Middle Eastern lentils and rice
Prep: 40 minutes
Cook: 63 minutes
Note: Adapted from "Food for Life."
¼ cup olive oil
2 large yellow onions, coarsely chopped
1 cup brown rice
1 ¼ cups brown lentils, sorted, rinsed
4 cups water
1 3/4 teaspoons sea salt
2 tablespoons lemon juice
½ teaspoon paprika
¼ teaspoon dry mustard
1 clove garlic, minced
1 bunch leaf lettuce, torn into bite-size pieces
2 each, chopped: tomatoes, green onions
1 red or green bell pepper, cored, seeded, diced
1 medium cucumber, halved lengthwise, thinly sliced
1 avocado, peeled, pitted, sliced
1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add onions; season with 1/4 teaspoon salt. Cook until soft and golden, about 10 minutes. Stir in the rice; cook, stirring, 3 minutes.
2. Stir in the lentils and water; heat to a boil. Cover; reduce heat to a simmer. Cook until rice and lentils are tender, about 50 minutes. Add 1 1/4 teaspoons salt near the end of cooking.
3. Meanwhile, for the dressing, whisk together remaining 2 tablespoons oil, lemon juice, paprika, dry mustard, garlic and remaining ¼ teaspoon salt. Combine the lettuce, tomatoes, green onion, cucumber and pepper in a large bowl. Toss with the dressing.
4. To serve, place a cup of lentil mixture on each plate; top with a generous serving of salad. Garnish each with avocado.
Per serving: 329 calories, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 47 g carbohydrates, 12 g protein, 625 mg sodium, 12 g fiber.
Kay Stepkin is a vegetarian cooking instructor and former owner of a vegetarian restaurant/whole-grain bakery. Email her at email@example.com.