The following recipe is taken exactly as it appears in a book entitled Prevent and Reverse Heart Disease, written by Caldwell B. Esselstyn, Jr., M.D. I believe that his wife, Anne, compiled the recipe portion of the book. Caldwell is the famous father of Rip Esselstyn, who has been made mention of earlier in this blog.
Makes 6 servings
"An amazing man who said he's been a practicing vegan for thirty years walked into our son Rip's firehouse in Austin, Texas. He described himself as a retired traveling bum with talents as a cook and a counselor,and he shared the following recipe. He had adapted it from a vegan cookbook, and have adapted it slightly more. But his words best describe it: "It is a one-pot meal with flavors that are completely transporting. You might imagine lying on embroidered cushions in a Mororccan pavilion, a warm breeze perfumed with spices gently billowing the sheer draperies around you. Bright flowers bloom nearby. You feel warm and relaxed." It makes the kitchen smell wonderful, and it tastes delicious.
1 onion, chopped
4 rbs celery, chopped (1 cup)
water or broth
1 bay leaf
1-2 tablespoons fresh ginger, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
6 cups vegetable broth
4 plum tomatoes, chopped
1 cup red lentils
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1 bunch cilantro, chopped
1. Stir-fry onion and celery in water or broth in a large souop pot until tender.
2. Add Bay leaf, ginger, cinnamon, turmeric, vegetable broth, tomatoes, lentils, and chickpeas.
3. Bring to a boil, lower heat, and simmer, covered, for 45 minutes, until lentils are tender. Stir occasionally.
4. Right before serving, add cilantro and lemon juice.
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