I don’t really know what else to call these, but yummy. That’s exactly what they are.
The other week when I was at Whole Foods, I picked up some french lentils in the bulk food section. I was excited to try them, and held on to them for a while before making them.
I toyed with the idea of making lentil soup, but then opted to make them as their own dish to be eaten on salad, plain, with naan (there are a million ways you can eat these)
Chicken broth (could absolutely use veggie broth), 2 carrots, 2 celery stalks, 2 cloves of garlic and 1/2 of an onion
I cut all of the veggies into a small dice using my handy dandy Vidalia chopper.
(sorry, I meant my Vidalia Chop Wizard).
You put the food on this little grate, press down and voila…a nice, even, small dice!
Once that was done, I put the veggies in a pot with 1.5 tbsp of olive oil and cooked them down for a while. (About 15-20 minutes)
About 1/2 way through cooking I sprinkled the mixture with about 2 tsp. kosher salt, 1/2 tsp. black pepper, and a a good sprinkle of sugar to get a good carmelization going.
I also added about 1/4 tsp of curry powder, a 1/4 tsp of paprika, and a sprinkle of red pepper flake. The curry is very subtle but gives the dish a nice seasoning and a warmness.
After the veggies were cooked down, I added 1 cup of lentils (rinsed) to the pot and let them toast a little bit (around 5 min).
Then I added 1 3/4 cups of the broth, brought the mixture to a gentle simmer, and put a lid on top.
I’d say it took about 45 minutes or so to get the desired consistency. Soft, but not mushy. You want to check the lentils every so often to see how they are doing.
Hi there yummy lentils!
I ate some of these today on top of baby spinach with roasted butternut squash and goat cheese. Twas delicious!
A bonus too is that this meal is EXTREMELY budget friendly.
Do you like lentils?
What is your favorite kind and how do you make them?