Easy Curried Yellow Lentils with Avocado “Croutons”
Posted Dec 06 2012 10:25am
It might have been a little odd to post this recipe two days ago, when it was about sixty degrees here in D.C., but now that it’s a chilly morning again, it feels just about right. This is a super easy recipe for curried lentils—the kind of dish you can throw together in minutes on a weeknight, regardless of how busy you are. I used yellow lentils from PNW Farmers’ Co-op; I love this company, which produces legumes that are non-GMO certified, organic, and grown sustainably on a small farm. Of course, you may substitute red lentils if that’s what you have, or even yellow or green split peas.
A few days ago, I saw that Gabby had posted a recipe for split pea soup with rutabaga croutons . Rutabaga lover that I am, I was charmed by this idea. I suppose you can call anything cut into cubes and put on top of a soup a “crouton,” technically. So the avocado I enjoyed over these lentils has been given the playful name of crouton, too. Thanks for the inspiration, Gabby!
3/4 cup onion, diced 1 1/2 tbsp coconut oil 1 cup yellow lentils 1 sweet potato, cut into 1 1/2 inch cubes 2 carrots, diced (optional, but I had them, so I used them!) 1/2 tsp turmeric 1 tbsp mild curry powder 1 tsp powdered ginger 1/2 tsp sea salt Black pepper to taste 4 cups water
1. Heat oil in a large pot over medium heat. Sautee onion till its turning transluscent and even a little golden. Add the lentils, potato, carrots, and spices/seasonings, and stir to combine everything.
2. Add the water to the pot and bring to a boil. Reduce to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender. Alternately, you can cook this in a pressure cooker for 8-10 minutes (which is what I did!).
3. Allow lentils to cool a bit, then serve with fresh avocado slices.
The lentils are also great served cold, especially with the avocado; I enjoyed them for breakfast this way. I love savory breakfasts, especially when it’s getting cooler out.
In these hyper busy and tiring days, it’s really tempting to just throw a meal-sized salad together every night. The idea of cooking always seems like such a drag. But dishes like this, which come together in no time and with minimal fuss, do remind me that cooking doesn’t have to be a pain. I hope you enjoy the lentils as much as I did!