May 11, 2010
Lentils we love
So after having said all of this, you will note my surprise and shock when Max scooped up his last spoonful of lentils on this nights dinner and stated
"FINISHED!.....hey, can you believe I finished before ALL of you AND it was vegetarian!!?"
He was right, I was lost in quiet high fives with myself while grinning at him and patting myself on the back. That fact that he went on saying it was pretty good, actually (yes, he really talks like this, bless!) made my day.
Lentils are fabulous and super good for you, and the fact that the kids will devour them with the help of a few chapatis is all good in my books.
Ever since travelling to Turkey in my early twenties where I was introduced to a delicious lentil soup served with natural yogurt, fresh lemon juice and chili flakes I have been hooked on this combination ever since.
I pulled my fridge apart to see what I could add to my lentil dish. The pumpkin was on its last legs and I thought it would be a great way to thicken my broth and add a bit of depth to the dish. As you can see it is a simple, quick recipe to whip up; perfect for dinner on the fly.
I even took the leftovers to work for lunch the following day and fed them to my business partner and barista. Lisa wanted the recipe as she is always looking for recipes that are gluten free and filling, while Brett informed me the following day, he had loads of energy for his squash game that evening and now wanted to eat lentils before each game.......loving the lentils!
Lentil curry (but not really hot, just yummy....)
2 cups green lentils, pre soaked*
2 cups hot water
1 tin crushed tomatoes
1 teaspoon garam masala
2 teaspoons salt
Strain lentils from soaking water then combine with the above ingredients in a medium saucepan.
Place them on the stove and bring to the boil, stirring to combine.
Once boiling add-
1 cup green capsicum, diced
11/2 cups pumpkin, diced
Bring to the boil again, stir then reduce to a medium low heat, cover and cook for 30 minutes, stirring occasionally.
1 tablespoon oil
2 medium onions, thinly sliced
2 teaspoons minced ginger
2 cloves garlic, minced
1 teaspoon turmeric powder
1 teaspoon coriander, ground
1 teaspoon cumin, ground
Heat a separate saucepan on medium heat.
Add oil and add onions, stir to combine and leave for 1-2 minutes.
Add ginger, garlic and saute on low for 3 minutes.
Add remaining spices, stir to combine and cook for a further 3 minutes on low heat.
Once your lentils are soft on the inside, add your onions and stir to combine.
Leave to let the flavours meld together for a few minutes then serve with rice, chapatis, a drop of natural yogurt, a squeeze of lemon juice and a few chili flakes.
If I had some fresh herbs I would of added them also, alas I didn't and still thought it was really yummy.
*I soaked mine the night before as they need at least 12 hours of down time