Dinner - Cholent

This is another recipe out of Veganomicon.. which some minor modifications. It is incredibly rich tasting.  We served it with steamed Brussel sprouts.

2 tbsp olive oil

1 large onion, cut into medium dice

3 cloves garlic, diced

1/2 tsp tarragon

1 tsp carraway seeds

1 tsp salt (I did not really add salt)

ground pepper to taste

1/2 cup red wine

2 bay leaves

1/2 cup green lentils, rinsed

1 cup peeled, sliced carrots (about 1 1/4 lbs), peeled and cut into 3/4 in chunks

1 (15 oz) can tomatoe sauce

3 cups of water

1 cup TVP chunks (I used seitan)

1 cup frozen or canned lima beans or green peas

1 (15 oz) can kidney beans, drained and rinsed

Saute onion in oil until translucent.  Add garlic, tarragon, caraway seeds, salt and pepper.  Saute for a minute or so.   Deglaze pan with red wine.  Add bay leaves, lentils, carrots, potatoes, tomato sauce, water and TVP or seitan.  Mix together.   Cover and simmer for 30 minutes, until potatoes and carrots are tender.

Add lima and kidney beans and heat to serve.