Zen and Lentils

On stage at the Beacon Theater in New York City, Thich Nhat Hanh, the beloved Zen master, quietly and without fanfare, slips through the calm sea of brown robed monks and nuns. Sitting serenely on a pillow, front and center, he says nothing for a while. His peace of silence can be felt in this cavernous space, its two thousand plus people, hushed. When he finally speaks it is a flowing stream of consciousness. The topic is Building a Peaceful and Compassionate Society.

You have to really listen intently hear his soft words. I am truly excited, almost jumping out of my skin, to be in the presence of this small, elderly, yet powerful man. Sure, I've read some of his books and have listened to his talks on CD about a wide range of subjects - mindfulness, taking care of anger, cultivating peace, being free, joy, walking meditation, prayer, the Buddha, Jesus, love - but nothing compares to being up close and personal. "This guy is talking to me!" I think, or that's what it feels like. He's speaking directly to the heart from the heart.

Born in Vietnam, Thich, or 'Thay', as he is affectionately called, had early yearnings to be a Buddhist monk. When war and violence ensued in his country, he was exiled to France and started the community of Plum Village. People from all over the world flock there to receive teachings and trainings. There is no agenda here, no trying to convert people to a different religion, only compassionate teaching and that is why I'm so drawn to this.

In my own words, he says you cannot begin to really help others without first taking care of yourself. Your wholesome desires must be cultivated and cared for. Go to the sangha, or the community of people who practice and worship together, for support and encouragement. Nourish yourself in different ways. Avoid violence on TV, in movies, in the news. He points out in a non-judgmental way that the UN asks for a reduction of meat by one half in order to make a positive impact on our planet. Also he says many can cut out meat entirely. Take care of anger and other emotions by looking deeply into yourself, through mindful breathing and meditation.

Detailed instructions are given in his many books, my favorite, the pocket-sized book 'Be Free Where You Are.' This is a talk given at a correctional institute to more than one hundred inmates to show how mindfulness practice can cultivate freedom no matter where you are.

This is a full day of mindfulness. We eat together in silence, chew our food well and enjoy it fully, without distractions. It feels a bit strange. How often do we really eat that way?

Throughout the program the monks and nuns, who operate as a seamless whole, sing sweet songs akin to lullabies. There is some guitar playing and hand gesturing for the audience do so as well. I feel like a small child, happy and free, singing and allowing my hands to dance. Other people are doing the same. It feels liberating to let the guard down. I don't feel silly anymore. "Hey, this is fun!"

Thay instructs us on how to do walking meditation. Breathing in for two steps, mentally say I AM AWARE... breathing out for three steps, mentally say I HAVE ARRIVED. We, all two thousand of us, that is, on the traffic clogged streets of Manhattan, walk ever so slowly, serenely, and deliberately, interrupting the busy masses and drawing curiosity. Led by the little monk and his brown robed disciples we make our way around the four blocks of the theater. We are not disrupted by the honking horns.

We each receive a card with a quote by Thich Nhat Hanh:

"Whether we can wake up or not depends on whether we can take conscientious and mindful steps.
The future... of all of life on the earth, depends on our steps."

www.mindfulness.nyc.org
www.iamhome.org

And now a little about the ordinary brown lentil. How about that for a segue? Why lentils you ask? Because they are so often overlooked, easy to cook, delicious, and cheap! How often do you hear "Did you try that amazing lentil stew at that new restaurant that just opened up on the corner of Main and Dish Streets?" or "For my last meal I would like lentil soup."

These mini matte brown disks can be boiled up with onions, garlic, and root vegetables. Add a little spice, some salt and pepper and voila, an earthy and filling soup to take the chill off. They can be cooked a little more than al dente, dressed with a splash of vinaigrette and served as a glistening bed on which to showcase some grilled or roasted vegetables or whatever you like. Cooked to a savory, mushy, soft pudding, add some butter, salt and pepper and here you have some high protein comfort-in-a-bowl. Or throw a small fist full into the pot of rice you are cooking for a boost of taste and nutrition. I think they have the faintest taste of cinnamon, allspice, and clove and are a 'meaty' presence on the plate.

So, so many ways to prepare the humble, ordinary legume. Who would think that they may just save the world! Here's one mindful step... eat more lentils!

Here is my new favorite lentil soup I've concocted which I can't get enough of these days. It's got a Middle Eastern tart lemony taste balanced by sweet parsnips and fresh herbs. Don't be put off by the name though, there is no cream in this soup but some rice which cooks soft and creamy in the soup.

CREAMY LENTIL PARSNIP SOUP six to eight servings

6 cups vegetable stock
2 cups water(or any combination of stock to water0
1 cup of lentils, washed and sorted(I like to soak them for two or more hours of hours, they cook faster and are more digestible that way)
2 medium parsnips, cut into 1/2 inch chunks
1 medium onion, chopped
1 small carrot, chopped
1 T jasmine, basmati, or other white rice
1 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. dried marjoram
1/2 tsp ground cumin
1/4 tsp allspice

1 tsp salt or to taste
2 T fresh lemon juice, seeds removed
1/4 cup fresh parsley, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup scallions, finely chopped

2 T extra virgin olive oil(more or less as you like)
1 T butter or ghee, optional
salt and pepper to taste

Put the lentils, broth, parsnips, onion, carrot, and dried herbs into a medium saucepan, and on high heat, bring to a boil. Turn the flame to low and simmer with the lid on for 30 to 40 minutes, or until the lentils and rice are very soft.

Remove the saucepan from the stove and puree about half of the soup in the blender, or you could use an immersion hand blender. The idea is to get a creamy soup with some chunks in it.

Put the saucepan back on the stove over a high flame and stir in the salt, lemon juice, and fresh herbs. Bring to a boil, then turn to low and simmer uncovered for 15 to 20 minutes until the fresh herbs have wilted and cooked somewhat.

Stir in the olive oil, optional butter, and salt and pepper to taste. Serve garnished with fresh herbs and a pinch of allspice if you wish.

This tastes even better the next day. You may need to add water if it thickens up too much. It tastes good even without the marjoram and sage. These little buggers are a very forgiving sort. Try them!