I live on the Palouse (a region of eastern Washington and northern Idaho), which is famous for its rolling hills and crops such as wheat and lentils. When I think of eating locally-grown foods, lentils instantly come to mind. In fact, lentils are taken quite seriously here. In nearby Pullman, Washington, there is even an annual Lentil Festival celebrating the lovely legume. No, I'm not kidding.

The Palouse is known as the most important lentil growing region in the United States, producing about a third of all lentils grown nationally. So obviously, local lentils are easy to come by around here, and thankfully they don't have to travel far, which makes them a very sustainable option. There is a large lentil farm just a few miles east of me, and many varieties of local and organic lentils abound in the Co-op's bulk bins. Lentils are a great vegan source of protein, fiber, and other nutrients, so they are one of my favorite kitchen staples.

There are many varieties of lentils, with a range of beautiful colors and textures. Green lentils and red lentils are quite common, but there are also yellow, brown and black varieties. I prefer red lentils because they cook very quickly. For the following recipe I also used quinoa, which is a small, versatile grain that is high in iron and protein, making it another great vegan staple. You can add any veggies that are in season, I just used whatever I could find in the fridge! Be sure to use local and organic ingredients whenever possible, and buy in bulk to cut down on packaging waste.

Curried Lentils & Quinoa With Veggies
Serves: 2 - 4. Preparation time: 30 - 45 minutes.

1 small head of cauliflower, broken into pieces
1 Tablespoon canola or olive oil
1/2 a yellow or red onion, diced
1 - 2 cloves garlic, minced
1 - 2 teaspoons fresh ginger, minced
1/2 a zucchini
1/2 cup fresh snap peas
3/4 cup red lentils
1/2 cup quinoa
2 1/2 cups vegetable broth (or water)
2 Tablespoons curry powder
1 teaspoon mustard seeds
dashes of: salt, pepper, cumin, and cinnamon to taste
fresh chopped cilantro

Chop the cauliflower and steam. (I use a pot with a steamer basket over about 1 inch of water).

Dice onions and mince ginger and garlic. Heat oil in a large saucepan or soup pot and when it's hot, sauté onions, garlic, and ginger in it. Meanwhile, snap the ends off of the snap peas and dice zucchini. Once the onions are softened, add the peas and zucchini to the saucepan.

After about 5 minutes, add the lentils, quinoa, and vegetable broth. Bring to a boil, then turn down to a simmer. Add all spices and simmer for 20 - 30 minutes or until quinoa and lentils are tender. Add the cauliflower once it is crisp-tender. Cover the pot and simmer, stirring often, and add more liquid if the mixture looks dry.

Once the lentils and quinoa are soft, taste and adjust seasonings. Remove from heat, add chopped cilantro, and serve. I like to top mine with a dusting of nutritional yeast for extra vitamin B12.

Cooked chickpeas (garbanzo beans) would also make a great addition to this recipe, as they go very well with curry.

If you'd like to experiment with raw and living foods, summer is a great time to do so! And you don't have to give up lentils to eat raw either. Lentils can be soaked and sprouted for optimum nutrition and digestibility. Just soak lentils in water overnight (about 8 hours), then strain them into a colander and set it on a bowl. Leave the lentils in the colander for about 3 days, rinsing each day in clean water, until small "tails" sprout from the lentils. Once the "tails" are about 1/4 inch long, the lentils are ready to use or store in a jar in the fridge. I like using sprouted lentils on salads, in soups, and in raw burritos.

For more vegan recipes using lentils, see VegCooking.com. For more information on raw and living foods and lots of delicious raw recipes, I suggest the wonderful book RAW: The UNcook Book by Juliano Brotman and Erika Lenkert. Enjoy those lentils!