extra virgin olive oil for pan
4 medium potatoes; skin on
3/4 cup red lentils
3 cups water
3 Tablespoons extra virgin olive oil
1 onion; quartered and sliced
1/2 teaspoon sea salt
1/8 teaspoon smoked paprika
1/8 teaspoon fresh ground black pepper
nutritional yeast (optional)
Preheat oven to 375. Oil a cast iron skillet or small baking sheet. Scrub potatoes, cut in half and place cut side down on oiled pan. Place in preheated oven and bake until potatoes are soft (30-40 minutes depending on thickness)- test by gently pushing with the end of a wooden spoon.
Meanwhile prepare filling.
Cook red lentils till tender; place lentils in a sieve, rinse under running water, place in pot with water, bring to boil, reduce heat and gently simmer for 30 minutes.
While the lentils cook saute onions sprinkled with salt in extra virgin olive oil over medium heat. Stir occasionally allowing onions to get golden to slightly browned on some pieces. Add the smoked paprika and black pepper, stir and reduce heat to low.
Drain the cooked lentils in the sieve, rinse with running water and drain all water. Add lentils to the onions, stir, bring to a simmer over medium high heat and remove from heat.
Flip the baked potato halves to cut side up. With a fork or spook break the cut side, now a crispy and golden brown crust, in several areas. Top each potato with a generous spoonful of the onion and lentil filling. Squeeze an optional dollop of ketchup on top of each and sprinkle with the optional nutritional yeast.
1 cup whole urad; soaked in water for at least 4 hours but up to 10
2 delicata squash
olive oil for pan
2 Tablespoons extra virgin olive oil
1 small onion; diced
1 small green pepper; diced
1/2 stalk celery; diced
1 clove garlic; crushed
2 fresh tomatoes; cubed
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon chili paste
1 clove garlic; crushed
cheddar cheese to top; optional
Begin by soaking the whole urad in water for at least 4 hours but up to 10.
Preheat oven to 375.
Rinse and strain urad, place in a pot, cover with 4 cups of water, bring to a boil, reduce heat to simmer and cook till soft (45 minutes to 1 hour).
Rinse delicata squash, cut in half lengthwise (stem to blossom end), scoop out the seeds with a spoon and discard and place halves on an oiled baking sheet/dish cut sides down. Bake in the preheated oven until soft and golden on the inside (45 minutes to 1 hour). Remove from oven.
While the urad is cooking and the squash is baking; preheat a wide skillet that has a lid over medium heat. Saute onion, pepper and celery in olive oil for a few minutes. Add the remaining ingredients, stir, cover and bring to a simmer under a lid. Stir, reduce heat to a low simmer and cook with the lid on for 10 minutes stirring occasionally. The mixture should be a thick stewy consistency. If it has a lot of moisture, remove the lid and continue to simmer and stir until some of the water has reduced. Turn off heat and reserve until the urad is done.
Strain and rinse the urad, add the urad to the “chili stew” and mix well.
Flip the baked delicata squash halves onto their “backs” and mound each one with the urad chili and top with cheddar cheese if desired.
Return to oven and bake 10-15 more minutes until the meal is hot (and the cheese if using has melted).
Served here cut in half with a side of fresh baby greens.