1 medium Onion finely chopped
3 cloves Garlic thinly sliced
2 cups sliced fresh Mushrooms
2 cups finely chopped Celery
1/4 cup cooking Wine
1 tablespoon Brown Rice miso
2 cups Water
1 "cutie" Orange (clementine)
1 tablespoon pure Maple syrup
1 tablespoon dried Basil
1 teaspoon madras Curry Powder
1 cup cooked Green Lentils
2 cups cooked Pasta
zest of one navel orange
Pepper to taste
Directions :
1. Cook the onions using a small amount of water until they are soft (about 3 minutes)
2. Add the garlic, mushrooms, celery and cooking wine. Continue cooking about 4 minutes. Add a little water if the pot gets too dry.
3. Add the brown rice miso and the 2 cups water.
4. Whirl a peeled cutie orange in your blender or Vitamix. Add this orange mixture to your pot.
5. Add the maple syrup, dried basil and curry powder.
6. Everything will seem a little watery right now. Don't worry, this will not be soup.
Continue cooking, not boiling, for about 10 minutes. Leave the pot uncovered so the liquid can reduce. Now add the cooked lentils, cooked pasta, and the orange zest.
7. Continue cooking until everything is a consistent temperature.
8. Add pepper to taste.
Optional: Serve with asparagus spears, orange slices and a side salad.
