The Seattle FoodShed is obviously based in Seattle. But, when we travel to our little cabin on the Key Peninsula, we still cook fun feasts. The twist is, our little cabin is really little – 10 feet by 12 feet. So, much of the cooking is done outside on the porch, with the trees swaying next to us, the western tree frogs croaking down by the wetlands, and the fresh salt water air blowing up from the Sound. It’s a pretty magical place to cook.
We favor simpler one-pot recipes down at the cabin. This one from the Whole Foods app is rich, hearty, full of flavor, and one of our new favorites in our rotation.
In a pot, heat 2 tsps brown mustard seeds until they start to pop (2 to 3 minutes). Add 1 cup vegetable broth, 1 cup water, 1 cup chopped yellow onion, 3/4 cup red lentils, and 3 cloves finely chopped garlic. Bring to a boil.
Cut the heat to medium-low, cover, and simmer until the lentils are falling apart – about 20 minutes.
Waiting for the lentils? Try a nice wine, some fresh air and candlelight to pass the time.
When the lentils are done, remove from the heat, add 6 tablespoons lemon juice, and stir until the lentils break apart, to make a sauce.
Also bring a large pot of water to a boil, add 1/2 pound whole wheat linguine, and cook until al dente. Strain the pasta, put it in the lentil pot, and toss with the lentils, 1 bunch of roughly chopped spinach, and 4 artichoke hearts (rinsed, drained and quartered).
- 2 tsps brown mustard seeds
- 1 cup low-sodium vegetable broth
- 1 cup finely chopped yellow onion
- 3/4 cup dried red lentils
- 3 cloves finely chopped garlic
- 6 T lemon juice
- 1/2 pound whole wheat linguine
- 1 bunch of spinach, roughly chopped
- 4 artichoke hearts – rinsed, drained and quartered