LENTILS

I got a big bag of lentils recently and I love them. here's how I usually prepare them.

• heat some oil and onions in a pot over med-high heat until the onions are browning. add in a clove of garlic or two.
• add a serving of lentils and 3-4x water to the pot and bring to a light boil (ex. if you're using 1/2 cup lentils, add in 1 1/2 - 2 cups water).
• bring down to a simmer and cook partially covered for at least 30 minutes. during this time I like to add: a chopped jalapeno, dry spices, tahini or peanut butter, more olive oil, other chopped veggies.
• continue cooking until the lentils are flavored and cooked to how you like. add in an acid toward the end (lemon juice, lime juice, vinegar, whatever).
• I have my lentils with a big side of something green, usually steamed spinach or zucchini, a chopped tomato, and a big scoop of greek yogurt.

probably important to note that my big bag of lentils were brown lentils. other varieties of lentils (esp red) will have different cooking times. also I had my lentils with a jalapeno quesedilla the other day and it was divine.

KHYARIYAH

I first saw this recipe on instagram and made some adjustments. it is a Lebanese zucchini/beef stew. this recipe serves 3-4.

• 4-5 sliced zucchini
• 1 red onion, sliced
• ~12 oz meat substitute (I usually use impossible burger, but a seitan or tofu would also work)
• ~11 cloves garlic, sliced
• 2 1/2 cups plain yogurt
• 1 egg
• 1 tsp cinnamon
• 1 tsp cardamom
• 1 bunch cilantro
• olive oil
• salt and pepper

1. cook the zucchini in olive oil until evenly browned on both sides (I usually pan-fry mine, but they can also be baked or air fried)
2. in a large pan, saute the onion in olive oil until translucent. add in the meat substitute.
3. once the 'meat' is cooked, season with salt and pepper. add in the cinnamon and cardamom (add more to taste if you want). add the zucchini to the pan, then cover and turn the heat to low.
4. in a cold pot, combine the yogurt, egg, and season with salt and pepper. turn the heat to high, and stir constantly until it is bubbling. then pour the yogurt over the meat/zucchini and stir to combine. let cook for a few more minutes.
5. while the stew simmers, fry the sliced garlic in olive oil. when they are just beginning to brown, add in the chopped cilantro. let cook until fragrant, then pour over the stew.
6. serve over rice or pasta

I love zucchini, so I am very into this stew. it's similar to a stroganoff, but with zucchini in place of the mushrooms, and with a slightly more interesting flavor thanks to the spices.
I should say: my sauce always splits. I don't know what I'm doing wrong. it's fine in the pot, it's fine for a while after pouring over the zucchini, but then it just splits. it still tastes great, it just looks.. unfortunate. I might try stirring in some cornstarch next time, idk.