Lentils. How can you not love them? They absorb the flavor of anything you cook them in, in addition to their own slightly nutty taste. They cook quickly, and come in a variety of types. They work in soups, chili, with rice, as a side dish....they're a pretty versatile and protein-packed legume.
And for those that doubt, or have never had lentils that weren't mushy or flavorless, I present to you this recipe.
Mediterranean Spiced Lentils
- 1 cup Petite Green Lentils (aka French Green Lentils)
- 1 small Onion, peeled (I used 1/2 a Walla Walla sweet onion)
- 4 whole Cloves
- 2 Bay Leaves
- Lemon Rind Zest (about 1/4 of a lemon)
- 1 Tblsp Equal Exchange Organic Extra Virgin Olive Oil
- 1 cup chopped Onion (red or yellow)
- 1 cup chopped, seeded Tomato
- 3/4 tsp Ground Ginger
- 3/4 tsp Ground Cumin
- 1/2 tsp Ground Turmeric
- 1/2 tsp Hungarian Sweet Paprika
- 1/8 tsp ground Red Pepper
- 3 Garlic Cloves, minced
- 1/4 cup chopped fresh Cilantro
- 1 1/2 Tblsp Lemon or Lime Juice
- 1/2 tsp Salt
- 1/8 tsp ground Black Pepper
- Place lentils in a large saucepan, and cover with water to 2 inches above lentils.
- Stud whole onion with cloves.
- Add studded onion, bay leaves, and lemon zest to pan and bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until lentils are just tender.
- Drain well. Discard onion and bay leaves.
- Heat oil in a large skillet over medium heat.
- Add chopped onion and cook for 5 minutes or until tender, stirring occasionally.
- Stir in tomato ginger, cumin, turmeric, sweet paprika, red pepper, and garlic, and cook 2 minutes.
- Stir in lentils and cilantro, and cook 2 minutes.
- Stir in the lemon juice, salt, and black pepper. Serve warm.
Labels: food, recipe