Today I made a one pot, gluten free, vegan meal that was ready in less than 30 minutes. It made planned leftovers, is very budget-friendly, is hearty and satisfying, and used up some things in my cupboard. And for a second made me think I went to Southeast Asia without leaving San Diego.
Love Veggies and Yoga
Curried Ginger & Raisin Lentils
1 c dry Green Lentils (green lentils are much heartier and firmer than red which turn to mush much easier)
1 6-ounce can tomato paste (a 4-oz can or a fruity salsa would also work, or omit entirely) + add 1/2 c water or more to desired thickness
1 c diced Vegetables (I used carrots and broccoli stalks)
2 Tbsp EVOO (or coconut oil)
1 Tbsp Salt (optional)
1 Tbsp Sugar (optional)
Cook 1 cup dry lentils with 2 cups water on stovetop (Bring the lentils and water to a boil, then cover and reduce heat). Simmer for about 15-20 minutes, or until about 85% of the water has been cooked off.
Add the remaining ingredients.
Stir, cover, and cook for another 10 minutes.
Serve (and optional garnish with raisins)
Yields: Dinner for 3, plus leftovers that will serve dinner for 3, again.Planned leftovers save lives.
After cooking 15 minutes, 85% of the water was absorbed
Then add everything else
After stirring and simmering another 10 minutes the meal was ready
Garnish with raisins if you want to get fancy
The flavor of the garam masala which includes cinnamon, cardamom, and nutmeg, plus the additional ginger, combined with raisins worked wonderfully with the acidity of the tomato paste. For my palette, with lentils being somewhat “earthy” tasting, I find they can use plenty of flavoring and doctoring up. And flavored and doctored up is exactly what this recipe did, without being over-powering.
If you wanted to eat this in a pita pocket, on a bun or on bread, or use as a thick dip with chips, like pita chips or bruchetta-style bread rounds, it would definitely work.
Planned leftovers are a dinnertime salvation when I am gone and Scott has to heat something up and fend for himself and Skylar without me.
If you like the looks of these lentils, I’ve been on a lentil kick the past week.
By using different spices you can take the flavor of lentils from Southwestern and smoky to Eastern/Asian and exotic.
From my last post about about my meetup with my friend Amber , I am glad most of you seem to get together with your friends regularly, too. It’s so important for the mind, body, and spirit!
And thanks for filling me in on your Valentine’s Day plans . Or lack thereof.
If you need something sweet to wash your lentils down with, try a Microwave Chocolate Peanut Butter Oat Snack BarQuestions:1. What did you do for Valentine’s Day?
I ran errands, worked, cooked, blogged about it, was a Mommy, and life carried on as usual. There was nothing “special” about the 14th. But it was fun hanging out with Skylar and seeing her excited.
2. Do you like lentils?
I know I asked this before , but lately I’ve been on quite a kick.
3. Any recipes you’ve made or had your eye on with lentils?
Other lentil recipes I want to try
The PPK’s Original Snobby JoesSloppy Josephines (Both those recipes seem similar but I have yet to try either and would like to because I loved sloppy joes as a kid. Actually, I loved Manwich and I will admit to it.)
Angela has a lentil loaf
And Jenn just made lentils
Christine has sprouted lentilsSo many lentils, so much fiber so little time.