This traditional stew from New Orleans is meat-based, but this vegetarian version leaves nothing to be desired.
|Directions||Melt the butter over medium heat, add onions, peppers, and scallions, and sauté for 10 minutes, stirring frequently.
Add garlic and spices and continuing sautéing for 2 minutes.
Mix in the rice, tomatoes, tomato paste, water, lentils, and salt.
Increase heat and bring to a boil. Stir until tomato paste is mixed in, cover, reduce heat, and simmer for 25 minutes.
Add corn and olives and cook another 5 minutes, until lentils and rice are cooked. Season with pepper and serve immediately.
|Notes||Adapted from Didi Emmons’ Vegetarian Planet.|
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