The carrot crops are starting to come in, and we’re looking forward to a summer of our sweet orange friends. Grilling carrots brings out their sugars, caramelizing them until they’re in danger of being snacked right off the grill before the main course is ready.
For the vegetarians, you can make this hearty lentil stew with vegie sausage, which I love even more than regular sausage. Either way, this is a delicious warming dinner that goes great with a rustic loaf of bread and a crackling fire. And, this dish is quick and easy to make for a good weeknight dinner.
When we saw this recipe in Sunset magazine, with its jasmine tea broth and fennel and carrots and onions and soba noodles, we thought it would be a unique, delicious meal. And, we were not disappointed by our steamy, warm bowls of delicious soup. This will be a regular in our rotation. The tea is from Kuan Yin teahouse in Wallingford, which we highly recommend for finding unique teas.
The brown rice in this dish has a hearty, nutty flavor that just feels good for you. And the unique mixture of vegetables, including burdock and lotus root, gives this dish a lot of different textures and a clean, healthy, satisfying feel.
Lentils are a good source of protein, they’re super inexpensive, and archaeological evidence shows they were eaten as far back as 13,000 years ago. Nicely done, neolithic people.