Unicorn (Unicorn@Indenial.com)
Thu, 17 Dec 1998 21:55:10 -0500
Reader Pauline Wong sent us today's food funny. I remember this one
from the third grade. You don't suppose that Pauline and I were in
the same class, do you?
Knock, knock.
Who's there?
Banana.
Knock, knock.
Who's there?
Banana.
Knock, knock.
Who's there?
Orange
Orange who?
Orange you glad I didn't say "Banana"?
Our entree for "Pre-Holiday Diet Menu" week is a savory Indian style
concoction. Served over white rice it is not only quick and easy,
low-fat, and vegetarian, but delicious, satisfying, and healthy as
well.
Curried Lentils and Garbanzos
2 Tbs (30 ml) olive oil
1 cup (250 ml) finely chopped onion
2 medium-sized tomatoes, cut into
1/2 in (1 cm) dice
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 celery stalks, cut into 1/4 in (5 mm) slices
3 cups (750 ml) vegetable broth or water
(or chicken or beef broth for a non-vegetarian version)
1+1/2 cups (375 ml) dried lentils
1 19 oz (530 g) can of garbanzos (chick peas, ceci)
drained and rinsed
1 to 2 cloves garlic, finely chopped
1 Tbs (15 ml) grated fresh ginger root
2 tsp (10 ml) curry powder
1 tsp (5 ml) ground cumin
Cayenne pepper to taste
1/4 cup (60 ml) orange juice
Cooked white rice (for 4 to 6 people)
Chopped fresh cilantro or parsley for garnish
Chopped scallions (green onions,
spring onions) for garnish
Heat the oil in a large skillet over moderate heat. Cook the onion,
tomatoes, red and green bell peppers, and celery for about 5 minutes,
stirring occasionally. Add the remaining ingredients except the
cilantro, parsley, and scallions. Cover and simmer over low heat for
25 to 30 minutes. Place portions of cooked rice on plates or large
bowls, and spoon the lentil and garbanzo mixture over the rice.
Sprinkle cilantro or parsley and chopped scallions on top. Serves 4
to 6.
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