2 T. oil
1 large onion, chopped
2 medium green (or red or yellow) bell peppers, cut in strips
2 t. hot chile (like jalapeño), minced, or 1/4 t. cayenne
4 cups canned tomato pulp or drained stewed tomatoes
1 lb. carrots, cut into thick coins
1/2 t. salt
Heat oil in a 3-qt pot and saute onion and peppers until limp, about 5 minutes. Add tomato, carrots, and salt, bring to a boil, cover, and simmer over low heat until carrots are tender, 30 to 40 minutes. If sauce is too liquid, remove cover and boil gently to thicken; or remove from heat and stir in 2-3 teaspoons nutritional yeast, as needed, to thicken.
Brown Rice and Lentils
1 cup regular green lentils, picked through and rinsed thoroughly
1 cup medium or long grain brown rice, rinsed under cold running water thoroughly, until water runs clear
4-5 cups water, broth, or water + bullion cubes
Combine rice, lentils, and 4 cups liquid in rice cooker. If you use bullion cubes make sure they are dissolved before you start the cooker. Turn rice cooker to “Cook” and let it run its regular course. Check now and again to make sure it stays moist. Add up to one more cup liquid only if needed.
For stove top instead of rice cooker, combine rice, lentils, and 4 cups liquid in saucepan (2- or 3-quart). Bring to the boil then reduce to a simmer, put on lid and cook for about 45-50 minutes until both rice and lentils are tender but not mushy. Check every now and again to make sure it doesn’t get dried out. Add up to one more cup liquid if necessary, but you don’t want this to be soupy.
Serve Carrot Stew over a bed of the brown rice and lentils with a green salad on the side.
Makes great leftovers to eat at work the next day.