Yeah, this is a weird recipe. It’s got a ton of steps, it uses up every freakin’ burner on your stove and then it has the gall to use up another, plus it’s not even that pretty too look at. After all this work, you don’t want to serve this to guests unless they love you like the dickens. This recipe is adapted from Gourmet and it sucked me in with Francis Lam’s snappy writing. The good thing is that while this meal may ask for your first born child, it is tasty comfort food and I’ll make it again.
I made this meal a couple of weeks ago when it was cold and dreary outside and it looked like spring would never arrive. But now it’s short-sleeve wearing & bare legs in skirts kinda weather so I probably won’t make this again until next winter, but it’s here waiting like a good friend.
The flavours are solid and hearty and I added the kale for brightness and extra nutrition points, but the tastes in your mouth won’t take you on a wild roller coaster ride. Instead, they are subtle and I bumped everything up a notch with a squeeze of my favorite hot sauce and a dollop of chutney. I felt it needed a bump or two.
So are you going to make this after all my warnings? I think you should. So there. Oh, and a few other things of note. This site is listed along with a whole bunch of other wonderful food blogs on Gourmet’s list of favorite food sites. Oh my!!! As well, I have a new post up on the Food Network Canada site about my new favorite breakfast place, Deacon’s Corner. Please note that all the crazy over-zealous bolding was not done by me.
big pot o’ carbs
(adapted from here)
3 large onions, sliced thin
3/4 c dry lentils de puy
1 c alphabet pasta (or other tiny shapes)
2 c brown rice
4 c water (for rice)
2 sticks cinnamon
6 cardamom pods
1 t toasted cumin seeds, lightly crushed
1 t coriander
1/2 t chili flakes
1 bunch of kale, roughly chopped
4 cloves garlic, minced
Salt and pepper
1. Caramelize the onion in a large cast iron pot. Cook ’em slowly in the olive oil (about 2-3 tablespoons), sprinkle them with salt and pepper, and let them get brown and glisten-y. Set aside.
2. Meanwhile, cook the lentils in enough water to cover them. Bring to a boil, turning down heat to med-high until tender. Drain and set aside.
3. Get another pot out and put in some more olive oil…about 2 tablespoons worth and heat over med-high heat. Add in cinnamon stick and cardamom pods and let it get fragrant. Throw in rice, cumin, and chili flakes and saute for a few minutes until about half the rice turns opaque. Add in water and cover. The rice should boil almost immediately so turn down heat to med-low and simmer until rice is done.
4. Get out another small pot (aren’t you glad you have a 4 burner stove??) and cook up the pasta. It won’t take long since it’s so tiny. Drain and set aside.
5. In a large pan or pot, add in some more olive oil…just 1 tablespoon and add garlic. Saute until it smells good and add in the kale and some salt. Cook down until tender.
6. Dump everything into the caramelized onion pot and give it a good stir. Heat everything up if need be, but otherwise grab a few bowls and dig in. Serve with chutney and hot sauce for added goodness.
Despite the warnings, I DEFINITELY am up for it!! 😀
Big bowl of carbs? Yes, please!
Yes, I think the new blog editor over at food tv seem to have her fingers stuck on the bold button. 🙂
I like this recipe, bookmarking it for cold days. Like this week… seems we’re getting one last blast of winter temperatures here in Ontario.
I bookmarked that recipe too! I’ve made something like it and it is great when you have leftover rice, pasta, or lentils. Not so great when you have to make all three. But I agree, flavors are great and it’s so nutritious.
Congrats! This is one of my favorite food sites, so I understand why Gourmet picked it!
Looks great to me! Rice and chutney go so well together. I’m curious about your bottle of chutney. I’ve never seen that brand before. Cinnamon and cardamom are an interesting addition to this dish too!
There are times when you just need a big pot of carbs. Right? 🙂
I ate Koshari all the time while backpacking in Eqypt! It is healthy and nutritious fast food that I wish was around here in Germany, too – I LOVE it!!
Now I need to make this. Anything with caramelized onions and carbs has got to be tasty. Congrats on all the features!
I’ll have to check out Deacon’s Corner! We’ve been looking for a greasy spoon type diner.
Looks great, even with all the effort!
I hope you had some help with the dishes!
I love it! Looks like the perfect comfort bowl for a cold day.
Vancouver Slop just did a piece on Deacon’s. How’s that for timing?
Where did you get Mrs. Ball’s chutney? We had to go to a south African specialty shop to find it!
I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
Caramelized onions AND lentils… yes, please!
how long does lentils take to cook? because in theory you could save using all those pots and burners and just cook the rice (if it’s quick rice) and pasta and lentils all in the same pot, right? also, maybe throw in some broth instead of water just to give it even more flavor that you might need.
You had me at your title. Can’t wait to try.
Veggiegirl, you could make this gluten free pretty easily!
Lisa, I’m with you 100 percent.
Candice, yes, it is weird isn’t it! I hope the cold doesn’t return here!!
Dana, definitely this is one for leftovers…I’ll have to try it out when I’ve got some!
Ah shucks, Aimee!
Oh yes, Maryann!
Bijoux, I had to buy the chutney…it says balls on the label! The cinnamon and cardamom go so well with the rice!
Bo, well now you can get around to making it at home…but it’s not going to be all that fast 😉
Eatme, I love Deacon’s!
JC, luckily I do!
Sarah, it’s very comforting.
Kimberlita, I think I got the chutney right in our neighbourhood. It was either at Benny’s or at the Gourmet Warehouse.
Thanks Joannah for reading and stopping by!
Jodye, a second helping too!
Barrie, all lentils seem to be different. I find the french black ones do take the longest. And the tiny pasta I used just cooked in a few minutes. And the brown rice, well, that takes ages! But broth is a good suggestion.
Anne, it’s good!
Yum! I love when you can throw beans, grains, and veggies together all in one dish. I bet it was really good with the chutney.