Lentil-A-Roni from Isa Does It + October Events

I’ve been preparing for a busy ass October! Busy, but really exciting stuff. Mind if I share a few things? On October 4th, I’ll be interviewing some pretty big food/wellness names at Taste Talks. I’ll be hosting a LAB at Chicago Ideas Week on October 15th. And I’ll be at the Green Festival on October 24th giving a talk on how to create a baller plant-based pantry. I’d love to see you at one or all of these events. Please make sure to say hello (or give a “what’s up” head nod) if you come by.

I’ve not had a ton of time to get in the kitchen and create new recipes with all that’s been going on. I was stressing a little bit about it and then my wise ol’ husband said, “you know, not all the recipes have to be yours.” Duh. He was right. I’m just supposed to bring you yummy food ideas…I don’t have to invent all of them. I certainly cook a lot from cookbooks, so why not share some of these favorites too?

This is one of my very favorites from Isa Chandra Moskowitz’s Isa Does It. This book is awesome for hardcore plant eaters but also really great for those a little skeptical of that veggie life. I love so many of her recipes, but this is one of my favorites. Rich, hearty, and easy to make.

I only made one change to Isa’s dish. I happened to have fresh basil on hand, so I used it instead of buying the can of tomatoes with basil already in it (this is what the original recipe suggested). Either way, this recipe will be your new favorite.  You can also add spinach, mushrooms, or any other veggies you’d love to beef it up. I can’t wait for you to try this. Thanks Isa for creating such a big bowl of awesome for me to share!

 { Lentil-A-Roni }
   adapted a smidge from Isa Does It

1/2 cup cashews, soaked for at least two hours
1 cup vegetable broth
1 tablespoon olive oil (you can sub this with veggie broth for an oil free dish)
1 small yellow onion, finely chopped
1 teaspoon salt + plus a pinch
Pinch black pepper
3 cloves garlic, minced
2 teaspoons dried thyme
1 1/2 cups cooked brown lentils (or use 15 ounce can, rinsed and drained)
1 can crushed tomatoes
1/3 cup fresh basil, torn into pieces
1 package brown rice pasta (I love the Tinkyada brand)

Prepare pasta per package directions. While pasta is cooking, drain the cashews and combine with broth in blender until smooth (this could take up to 5 minutes depending on the speed of your blender). Set aside.

In a large saucepan add oil or veggie broth and sauté onions with a pinch of salt until translucent. Add garlic and sauté for another 30 seconds or so.

Add the thyme, remaining salt, black pepper and sauté for another 30 seconds. Add the lentils and toss to coat. Use a small masher or fork to smash some of the lentils. You don’t want to smash them all, just some for texture.

Add the tomatoes and basil and cover the pot and cook for about 5 minutes. Pour in the cashew mixture and let thicken for about 3 minutes, stirring occasionally. Add pasta portions to coat and put into individual bowls to serve. Dig in!

If you want more Isa recipes buy her book and check out her website.