Friday, December 19, 2008

Lentils with goa curry powder

Layer in 5" oval pot
Half a large red onion cut small
one cloves garlic chopped small
Two stalks celery cut small
Two tablespoons Olive oil
Black pepper.
1/4 teaspoon cayenne, cumin, and coriander
1/8 teaspoon turmeric, and ground cloves.
One cup brown or red whole lentils.
Three cups water.
Bake in the solar over for four hours in the winter position. You can also use the reflector and cook for two hours.
If the winter sky is overcast bake in the over at 250 deg for an hour and a half. If you use convect drop the temperature 25 deg and lower the shelf.
When done-
Chop one cup cilantro and mix.
Squeeze half a lemon.

Most of the ingredients came from Calderon Farms who were back at the Belmont Farmers Market after a two week break. The organic lentils are from Whole Foods. The olive oil is from the San Mateo Farmers Market.

The LA Times reported that with land repatriation in South Africa the nation has become a net importer of food. This doesn't make sense if the smaller farms are growing food for local consumption. The smaller farms must be part of growing cash crops for the global market. Given many of the positive policies like taking down the fences and friendship parks in South Africa I think they'll figure this out.

1 comment:

Solar Cooker at Cantinawest said...

Sounds like a nice tasting dish.
My wife and I like lentils but our kids don't care for them much.
We cook them every once in a while.

I do have to congratulate you on your choice of solar cooker, the Sport is one of my favorite solar ovens available on the market.
We have had a spate of challenging weather here in our,Normally sunny, corner of Southern Utah so we have not cooked much with the solar oven lately.
Nathan Parry
Happy cooking