Lentils 'N Dumplings

$24.00

Three kinds of lentils stewed with spices in a tomato and tamarind broth. Seasonal veggies: Broccoli, cauliflower, roasted Spring onions and escarole. Hearty little mung bean dumplings with caramelized onions, cilantro, and (seeded!) jalapenos, drizzled with lime coconut cream. Serious flavor, the kind of meal that will power you through a day. Servings: 2-3 per 2 lb casserole.

Three kinds of lentils stewed with spices in a tomato and tamarind broth. Seasonal veggies: Broccoli, cauliflower, roasted Spring onions and escarole. Hearty little mung bean dumplings with caramelized onions, cilantro, and (seeded!) jalapenos, drizzled with lime coconut cream. Serious flavor, the kind of meal that will power you through a day. Servings: 2-3 per 2 lb casserole.

WHY IT’S A GOOD MEAL

A good balance of protein, fat and seasonal veggies, with the kind of flavor that makes dinner feel like a reward.

INGREDIENTS

Red lentils, adzuki beans, chickpeas, tomatoes, mung beans, cauliflower, broccoli, Spring onions, escarole, tamarind, ginger, garlic, spices, coconut cream, lime, cilantro, jalapeno, salt, brown sugar .

REHEATING INSTRUCTIONS

  1. Let casseroles thaw completely in the refrigerator for 24-48 hours before cooking.

  2. Preheat oven to 350˚F.

  3. Place casserole onto a tray to support the bottom, and tent loosely with foil. Place casserole on a tray to support the bottom and tent with foil, crimping the foil to the edges all the way around.

  4. Bake for about 40 minutes, uncover and finish baking for about 15-20 minutes longer. Let rest for 5-10 minutes before serving.