What a pleasure to appear on Good Morning Carolina.
Here are the other two recipes we talked about this a.m.:
Very Veggie Lentil Chili
SERVES 6 generously - START TO FINISH: 35 minutes
12 ounces to 1 pound (about 2 to 2 1/3 cups) brown lentils*
2 cans (14 ounces each) vegetable broth*
1 1/2 cups water*
1 can (14½ ounces) reduced-sodium diced tomatoes
1 cup chopped onion
2 cups chopped green bell pepper
4 teaspoons bottled minced garlic
1 can (6 ounces) no-salt-added tomato paste
2 tablespoons ketchup
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
½ teaspoon dried thyme
¼ teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
2 tablespoons olive oil, preferably extra-virgin
1 tablespoon balsamic vinegar
Hot pepper sauce to taste, optional
Shredded Cheddar cheese, for serving, optional
Sour cream, for serving, optional
Bring broth and water to a boil in a 4½-quart Dutch oven or soup pot. Meanwhile, pick through lentils checking for stones or debris. Rinse lentils and drain. When broth boils, add lentils, and bring broth mixture back to a boil. Reduce heat to low, and cook at a very slow boil, covered (crack lid to vent if pot threatens to boil over), for 20 minutes.
Add tomatoes with juice to pot. Peel and coarsely chop onion, and add to pot. Seed and coarsely chop green peppers, and add to pot. Add garlic. Add tomato paste, ketchup, chili powder, cumin, thyme, salt, and black pepper. Stir to mix well. Simmer 15 minutes, covered, stirring frequently. Add a little more water or vegetable stock if all moisture evaporates.
Remove pan from heat. Stir in olive oil and vinegar. Add hot pepper sauce to taste, if desired. Serve at once, topped with cheese and sour cream, if desired.
* Cooking Notes
Some lentil packages are 12 ounces and some are 16, but both work equally well in this recipe.
Water can be replaced with 1 1/2 cups vegetable broth (canned or homemade) if you have it on hand.
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The Perfect Baked Potato
SERVES 4 - START TO FINISH: 1 hour, 5 minutes
6 large baking potatoes
Toppings of choice
Preheat the oven to 475 degrees F.
Scrub the potatoes, and prick each twice with a fork. Bake, uncovered, directly on the oven racks, for 1 hour.
Using oven mitts or long tongs, carefully remove the potatoes from the oven. Serve at once with toppings of choice.
Cook the number of potatoes you need to serve 1 per person.
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