When it’s too warm to want soup ~ or you are just tired of a winter of it ~ but too chilly to serve cold pasta or potato salad for supper, what do you prepare? Mazidra to the rescue! It’s half “soup” and half salad! Picky eaters can leave out the toppings they don’t like (or mom can insist they eat them.) Triple the recipe for a crowd ~ or for hungry teenagers!
The base of this recipe came from 100% Vegetarian, by Julianne Pickle.
- 1 c. lentils (rinsed and “de-stoned”)
- 2-3 c. water
- 1/2 c. (or more) chopped onion
- 1 clove garlic, minced (or 3/4 tsp. garlic powder if you’re in a hurry)
- 1/2 tsp. sweet basil
- 3/4-1 tsp. salt (esp. use less if you only put in 2 c. of water)
- 1/2 tsp. oregano
- 1 tsp. Spike
- 1 T. nutritional yeast flakes
- 4 drops Liquid Smoke (don’t add too much, or it overwhelms the dish)
- 1 bay leaf
- a touch of honey
- 1 c. brown rice
- 2 c. water
- 3/4-1 tsp. salt
Toppings (choose your favorites):
- Diced tomatoes
- Diced cucumbers
- chopped onion (green or Spanish)
- Sliced olives
- non-dairy sour cream
- non-dairy cheese or cashew cheese
Combine all lentil ingredients and bring to a boil. (If you like soupy lentils, then use the full amount of water. If you use the lesser amount, watch the level of broth toward the end of the cooking time. When it gets just the way you like it, cover the pot to finish cooking.) Simmer uncovered 45-60 minutes.
Bring the rice ingredients to a boil in a covered heavy-bottom pot. Cook at medium heat for 30-45 minutes, until water is absorbed. When there is just a tiny bit of water – or none – in the bottom of the pan if you push the rice aside with a spoon to look, take it off the heat, stir, cover, and set aside until the lentils are finished.
Let each person build their own layered plateful of rice, lentils, and toppings.