Mr. Pod's

Happy Thanksgiving!

The year has not been an easy one. In some parts of the world, conflicts are taking place. In others, deadly floods, terrible drought and other extreme weather events have wrought devastation. Meanwhile, inflation reigns everywhere. It has left us feeling overwhelmed, caught up in a bubble of uncertainty.
But it is in the most trying times that gratitude is more important than ever. Despite the newer and bigger challenges facing us now, there is still much to be thankful for.

Here at De Lune Corp, on Thanksgiving Day 2022, we would like to give our heartfelt thanks
to our customers, who have believed in our work
to our partners, who have stood by us through tumult
to our colleagues, who have supported us
to our families, who have stood by our side,
through every stage of our collective journey
and to our friends and our neighbors, our fellow citizens, who inspire us with their dedication and resilience to upholding the ideals of this great nation.

We hope your day is filled with love, laughter and gratitude. Happy Thanksgiving!

Hi, friends! What are your thoughts on Lentil ragu with courgette?

Here is what you need for Lentil ragu with courgette -

• 2 tbsp rapeseed oil, plus 1 tsp
• 3 celery sticks, chopped
• 4 garlic cloves, chopped
• 2 onions, finely chopped
• 140g button mushrooms from a 280g pack, quartered
• 500g pack dried red lentils
• 500g pack of pasta
• 1l reduced-salt vegetable bouillon
•1 tsp dried oregano
• 2 tbsp vinegar
• 1-2 large courgettes, cut into noodles with a spiralizer.

Method -

STEP 1
Heat the 2 tbsp oil in a large sauté pan. Add the celery, carrots, garlic, and onions, and fry for 4-5 mins over high heat to soften and start to color. Add the mushrooms and fry for 2 mins more.

STEP 2
Stir in the lentils, passata, bouillon, oregano, and balsamic vinegar. Cover the pan and leave to simmer for 30 mins until the lentils are tender and pulpy. Check occasionally and stir to make sure the mixture isn’t sticking to the bottom of the pan; if it does, add a drop of water.

STEP 3
To serve, heat the remaining oil in a separate frying pan, add the courgette, and stir-fry briefly to soften and warm through. Serve half the ragu with the courgette and chill the rest to eat on another day. Can be frozen for up to 3 months.

Care to have a dish of Light Red Kidney Beans today? Get yours at Mr.Pods!

Call - (703)495-2702 Ext1004

Hi, friends! What are your thoughts on coconut kidney bean curry?

Here is what you need for coconut kidney bean curry -

• 1 medium white onion diced
• 2 cloves garlic minced
• 2 Tbsp fresh grated ginger
• 1 Tbsp garam masala
• 1 15-oz can crushed tomatoes 425 g
• 1 14-oz can coconut milk 400 g
• 1 15-oz can kidney beans drained, 425 g
• 1 tsp soy sauce
• ¼ tsp salt optional
• To serve: white rice, cilantro, crushed red pepper flakes, lime juice

Method -

1.Heat oil in a large pot over medium/high. Add onion, garlic, ginger, and garam masala. Cook until onion softens, 3 to 5 minutes.

2. Add crushed tomatoes, coconut milk, kidney beans, and soy sauce, then bring to a gentle simmer. Let cook for 10 minutes to let flavors blend together. Taste and add salt as needed to intensify flavors.

3.Ladle curry over warm rice. Top with fresh cilantro, a pinch of crushed red pepper, and a squeeze of lime juice.

4. Add sliced potatoes to the cooking soup. Reduce the heat to low and simmer for another 20 minutes, occasionally stirring. Add dill and cook for another 5 minutes.

5. Serve the split pea soup while it's warm or reheat before serving.