Sick of winter? Yeah, me too. Soup and stew season, for sure. The cold also lends itself to cravings for heavy, meaty food – and I was in the mood to make something a little healthier. This pair of vegetarian dishes were absolutely splendid side by side.
The cauliflower recipe originally called for golden raisins, but I thought the cranberries gave a much brighter flavor. The lime juice was a last minute addition to the lentil recipe. Lime juice just goes so well with greens and earthy flavors for balance.
To drink? A dirty, funky Bordeaux. Decant well, people. Enjoy!
Spiced Lentils with Mushrooms & Greens
- 1 c. lentils
- 1/2 lb. sliced portabella mushrooms
- 2 garlic cloves, minced
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1/4 tsp. black pepper
- 1/4 tsp. turmeric
- 1/2 lb. Swiss chard or other greens, large stems discarded, leaves chopped coarsely
- 1 tbsp. chopped parsley
- juice of a lime
In a small saucepan, bring the lentils, some salt, and 2 1/2 c. water to a boil. Cover and cook over low heat for 30 minutes or until lentils are tender.
In another saucepan, heat a tablespoon of olive oil over moderate heat. Add the mushrooms, some salt, and a splash of red wine. Cover and cook, stirring occasionally, for 6-7 minutes, or until mushrooms have given off most of their liquid. Add spices and cook, stirring, for 1 minute or until fragrant. Add the greens and cook, stirring, until wilted – about 3-4 minutes.
Add the lentils with the cooking water to the mushrooms & greens. Bring to a simmer. Simmer 4-5 minutes. Add the parsley and lime juice.
Roasted Cauliflower with Dried Cranberries
- 1 head cauliflower, cut into small florets
- 1 tbsp. balsamic vinegar
- 2 tbsp. dried cranberries
- 1/4 c. grated Parmesan or Pecorino cheese
- 1 tbsp chopped parsley
Preheat the oven to 375. Spread the cauliflower florets in a baking pan and drizzle with vinegar and a tablespoon or so of olive oil. Toss until coated. Sprinkle with salt and pepper and toss again. Roast for 40 minutes or until tender.
In a small skillet, heat a little olive oil over medium heat. Add the cranberries and saute for a minute or so, until berries are hot. Add the raisins to the cauliflower along with the parsley and cheese and toss to mix.
