Lentils are so underused. At least in my household. I always forget about them, then I’ll be organizing my pantry and there they are, looking so dry and lonely.
Then I’ll make something delicious with them and fall in love all over again.
For instance, this recipe. It’s pretty simple. Everything is a pantry staple. But the way it all comes together is pretty heavenly. It is warm and filling, a little spicy, a little earthy. It’s one of those things that you eat and it just makes you feel good.
Serve as a side, or as a main with a big salad.
2 teaspoons olive oil
1 medium onion, diced
2 carrots, peeled and diced
3 garlic cloves, crushed and minced
1 15 ounce can diced no salt added tomatoes
2/3 cup red lentils
1 1/4 cup water
1 teaspoon curry powder
1 teaspoon dried thyme
1 teaspoon salt
1/2 tablespoon balsamic vinegar
Step by Step:
1. Heat the oil in a large saucepan.
2. Add the carrot and onion, cook and stir until the onion begins to brown, about ten minutes.
3. Throw the garlic in the pan, cook for an additional minute.
4. Rinse and pick over the lentils to make sure there are no stones.
5. Add the lentils, tomatoes, water, curry, thyme and salt to the pan, bring to a boil.
6. Reduce heat and simmer for about 40 minutes, or until the lentils are soft.
7. Remove from heat and let stand for about 10 minutes.
8. Stir in the vinegar and serve hot.
WW PP 4; Calories 184; Total Fat 2.8g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 626mg; Total Carbohydrates 29.4g; Dietary Fiber 12.3g; Sugars 6.0g; Protein 9.9g
Adapted from Ina Garten’s Barefoot Contessa at Home