PKD Recipes

Mujadara Lentils

Ingredients
1 C. green lentils
(sprouted if available)
1 large onion, cut into rings
1 tsp cumin
½ tsp black ground pepper
1 Tbsp olive oil
1 tsp lemon juice
1 C. cooked brown rice
in vegetable stock

Preparation
Cook rice (soak the brown rice overnight to diminish the phytates. then cook in twice as much water plus ¼ more as is in the rice. For instance if you cook 1 cup of rice, cook it in 2 ¼ cups of water.)
Soak lentils for 3 days to diminish the phytic acid content. If you can strain through a sieve and continue to soak the lentils until it sprouts little tails this is best and has the lowest amount of phytates. Cook lentils with a lot of water until soft and they still have their form. Drain. Fry the onions slowly with some of the oil until brown and caramelized. In a large pan: Toss the rice and the lentils in olive oil for 2-3 min. Squeeze less than a teaspoon of lemon juice over all. Add the cumin, freshly ground pepper. Remove from heat. Serve with the sautéed onions on top.

Soup Lentil Sprouts

If dry lentils is what you have on hand, soak the lentils overnight through several changes of water to rid them of phytic acid. This will make them easier to digest and less likely to produce gas. Sprouting lessens both phosphorus and phytic acid.

Ingredients
4 oz lentil sprouts or a ½ cup
1 small onion chopped finely
3 cloves garlic press
1 carrot chopped into cubes
bay leaf
fresh thyme or crush dry between your fingers.
fresh cilantro 3 Tbsp
roasted cumin seeds 1 tsp
roasted mustard seeds ½ tsp
water to cover 2 inches ~ 6 C.
round slice fresh turmeric
cinnamon swizzle stick

Preparation
Use a stainless steel pressure cooker, sauté the onion, garlic, 2 minutes, then add carrot, bay leaf, thyme, cilantro, cumin seeds, mustard seeds, turmeric, cinnamon stick, until everything becomes fragrant. Add water. Set the pressure cooker. Once the steam begins to hiss, time it for about 10 minutes. Then shut it off and allow it naturally cool, removing the lock. Taste the soup for seasoning. If cooking on the stove top, cook about 20-30 minutes. Part of the soup can be added to a blender to thicken it as a base for the rest of the soup. Once it is cooked, remove the cinnamon stick and the turmeric. Taste for seasoning. Squeeze fresh lemon juice over the soup to bring the flavors together. In a pinch while traveling I have used one Roastaroma tea bag in place of the spices for this soup. This soup can be served on its own, over brown rice, wild rice, or eaten as it is with a slice of crusty spelt bread. Sprouting lentils lowers their phosphorus content; their phytic acid content; and aides in making them much more digestible.