We’ve returned from a ten day road trip to the Madawaska Kanu Centre (MKC) in Ontario. In addition to a week full of daily paddling instruction, their kitchen kicks out homecooked meals three times a day. I grabbed some of their recipe cards from the gift store.
The boys have chosen the following recipe for this week. Looks easy, uses that single old leek, celery, and the tomato from yesterday that was a little bruised, and can get served with leftover rice and pan-fried okra tossed in cornmeal, my favorite okra treatment.
NOTE: The leftover lentils were delicious in a salad with Ceasar dressing, and mixed into ground beef for burgers and meatloaf.
Ingredients:
1/3 cup chopped onions 2 cloves of chopped garlic 1 teaspoon curry 1 teaspoon ginger 1 teaspoon dry thyme 1 bay leaf Salt and pepper to taste 5 cups water or stock 2 cups split red lentils ¼ cup barley 2 tbsp vegetable soup bouillon 2 carrots, chopped 1 leek, sliced 4 stalks celery, chopped 1 can crushed tomatoes or 4 fresh tomatoes, chopped 1 tbsp fresh parsley, chopped