I've been making versions of this soup for several years, first with chicken as in Emeril's recipe, then with seitan, later with soy curls. The thing is I like this non-meat (of the animal or vegan kind) the best! If you don't have a variety of lentils, just use the plain ones you find in any grocery store (brown). As you can see from the picture above, my latest batch used green, brown, and red. The red lentils fall apart, thickening the soup as it cooks. The brown get soft, and the green French lentils hold their shape and are firmer I did this in the pressure cooker set for an hour of cook time. If you don't have a pressure cooker, you'll need to pre-soak or hot-soak the chickpeas before proceeding.
6 ounces dried chickpeas, rinsed and sorted (soaked overnight or by hot-soak if you're using traditional stove top cooking method)
6 ounces of lentils (I used 2 ounces red, 2 ounces brown, 2 ounces French green), rinsed and sorted
1 onion, diced
2 cloves of garlic
1/2 cup celery, diced
2 14 ounce cans of diced tomatoes (if you have an Aldi, this is the time of year where fire-roasted are on the shelf, but plain will do)
2 teaspoons ground ginger
2 teaspoons ground turmeric
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 quarts vegetable stock
1/2 cup brown rice (mixes of brown and wild are nice, as is red cargo rice)
Juice of a lime
Lime wedges and cilantro or parsley and hot sauce for serving
*Stovetop: If you are cooking this on the stove, do not put the rice in at this point. Cook on the stove, covered, for an hour and check the doneness of the chickpeas. When they are tender, stir in the rice and cook, covered for an additional 40 minutes or until the rice is tender. Add lime juice and serve as above.
My apologies to those of you who are gluten sensitive. This would work with tempeh, and of course, it will also work with chicken if you're a meat eater. Back in the day, I used to make this with thinly sliced chicken breast. If I was in a mood for fish, tilapia was good prepared this way. As with many saucy dishes, this one isn't really a looker, but it does make up for it in terms of flavor.
This isn't so much a recipe as a technique. Pan sauces like this one are great for weeknight dinners as they pack a punch of flavor in a short amount of time. Here's the process for the meal you see above. I served the piccata on top of mashed potatoes (made with a bit of olive oil and fresh cashew milk) and sautéed broccoli with garlic and crushed red pepper. I assume if you're adventurous enough to try the pan sauce, you probably are handy enough in the kitchen to make the mash and the broccoli on your own :)
1 batch of seitan prepared in the oven (I made a double batch yesterday and froze one of the blocks of seitan for a different meal), reserve the broth
1/2 cup flour of your choice, seasoned with seasoning salt or salt and pepper (I use Seasonello, but Serendipity or Cavender's would be great)
1 cup white wine (I often use dry vermouth; last night I used leftover Two Buck Chuck Chardonnay)
1/4 cup of capers (it's fine if there is a bit of brine in there
1/2 cup of sliced shallot or diced onion
2 cloves minced garlic
1 lemon, juiced
1 Tablespoon of cornstarch + 1 Tablespoon water
I hope you enjoy! If you're a bit hesitant to try seitan you might want to read this old tutorial I did about using this recipe in the slow cooker and then using in a vegan take on chicken fried steak.
Angel lives in Camden, Arkansas where she writes stuff and sometimes sends it out to other people to read. She used to grade papers, but not anymore. Check out her main site to see what she's up to lately.