Monster Mash: proteins with lentils, azuki flakes, quinoa

I’m not sure of all the details, but as best as I can remember, the naming of Monster Mash went like this.

Juliette one day (this was a while back, a couple of months, in fact) said she wanted to design a dish for us that would be easy to prepare and give us the maximum punch in terms of proteins relative to mass. “The most bang for your buck,” I suggested, and Juliette nodded yes (but did not make the obvious joke).

With a little trial and practically no error, she did just what she set out to do and we were soon enjoying a tasty preparation which could be adapted in many ways. Basic stuff. “Simply mash,” said Juliette. And so it was for many weeks. What to have as a hot dish for evening tapas? How about a bowl of The Mash heated up? Good idea. How about some of The Mash to go with the steamed broccoli? Excellent!

Then one day I think both of us had had it with calling it The Mash. This concoction, which had become a staple of our diet, needed a its own name, an appellation worthy of its role in our nourishment. We mulled it for a minute and then, I swear, we both hit on the same name.

What else? Monster Mash.

We laughed, of course, at our memories of the old comedy song by one-time hit maker Bobby “Boris” Pickett. “How old you think it is?” asked Juliette, winking slyly. “Don’t ask,” said I. But Monster Mash it remains to this day.

How you do it.

In a three liter sauce pan (the same one you use to boil quinoa or rice) with a good snug cover, measure about equal portions of coral lentils, azuki flakes, and quinoa (less than a cup each) to make a layer about a half-inch thick. Add add enough water to cover twice and set on high heat to begin warming while you add:

• a dollop of olive oil (use almost as much as you like, it's good for you)
  
• a good soup spoon of miso
• a good half a soup spoon of garlic paste
• about a teaspoon (more or less to your taste) of: curry, curcumin, dry ginger powder, and cinnamon. Cayenne to taste.
• Sesame seeds (toasted), two or three soup spoons.
• 
  
• A good half cup or so of raisins marinated in red wine.

The trick, Juliette tells me, is keeping an  eye on the pot. As the dried goods soak up water, more needs to be added and the mixture stirred often to keep everything mixed. Once the mixture is soft, it’s done.

Juliette likes to add some tamari at the end, to complement the woodsy flavor of the beans and grains and the tickle your tongue with the picante tang of the cayenne. I’m glad that she does this. In fact, I’m glad and thankful every time she says “Time for a pot of Monster Mash.” Glad and thankful that she thought it up and is patient enough to scoot back to the kitchen now and then to check on it.

Monster Mash keeps well in the frigo for several days, but it probably won’t last that long.