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This is a typical Nepalese meal modified for the Western kitchen. Meat is very seldom eaten, but this vegetarian meal is high in protein and fiber. It is also extremely colorful.
LENTILS Combine lentils with 6 cups of water, turmeric, and salt. Bring to a boil, then simmer for 1/2 hour. Using a hand beater or a blender, slightly pulverize the lentils.
Heat oil until very hot, then fry the garlic slices until brown and fragrant. Just before serving, pour the hot oil with garlic onto the lentils. The lentils will sizzle slightly.
GREENS Heat vegetable oil until hot. Add greens, turmeric, cayenne pepper, and salt. If using mustard greens, add enough water to cover. Bring to a boil, then simmer for 1/2 hour for mustard greens (or 15 minutes for spinach).
RICE Combine rice with 1 1/2 cups water. Bring to a boil, then simmer partially covered for 15 minutes. Turn the heat off and cover tightly for 15 minutes. Fluff before serving.
CURRIED PEAS Heat oil until hot. Saute onion for a couple of minutes until slightly brown and fragrant. Add ginger and garlic and saute for a couple more minutes. Add curry powder and fry for a couple of minutes. If it gets too dry, add 1/2 tsp. water. Add soup and bring to a boil. Stir in the frozen peas and turn off the heat. Cover tightly until ready to serve.
To serve, arrange rice, greens, and curried peas on dinner plate. Ladle lentils over the rice.
For a vegan dish, make sure you choose a vegan tomato soup.
This recipe was provided by Mabel Menard from Chicago.