I just LOVE this recipe. I modified this recipe according to the “cooking lentils” instructions. It is so versatile, delicious and good for you. You can add just about anything to the mix you think would pair well with lentils. It can be served as a vegetarian main dish, side dish with chicken (or other protein), or made into a lentil-chicken stew/soup. Salud a mis amigas!
LOVELY LENTILS (serves 2-4)
1 cup lentils, rinsed (I use green, but you could use red or yellow)
4 cups chicken or vegetable broth
1/2 onion or 1 leek (rinsed, drained and dried)
1 clove garlic, minced
2-3 carrots, diced
2-3 red potatoes
1 bay leaf
1 tsp. cumin
1/2 – 1 tsp. ground coriander
1 – 1 1/2 tsp. curry (optional)
salt and peppper to taste
Saute onions/leeks and carrots in olive oil until onion is translucent. Add garlic and saute one minute. Add potatoes and season with salt and pepper. Add rinsed lentils, broth, bay leaf, cumin, coriander, and curry (if using). Bring to boil, cover and reduce to simmer for approximately 20-30 minutes until potatoes and lentils are soft. If adding raw chicken, add when bringing lentils to boil and let cook with all ingredients.
Once lentils are cooked, you can adjust seasonings as needed. I like to serve with roasted tofu or just on its own. You can fold in greens (mustard, collard, or spinach) until wilted and sprinkle with parmesan cheese. I’ve thrown in a handful of chopped flat leaf parsley. Delicious with a crusty bread and a dry chardonnay (the oakiness pairs well with the flavor of lentils and the parm.) Enjoy!