Lentils – It’s What’s for Lunch

Lentils are awesome.  I love the little green ones, the red ones, the big green ones.  They are so versatile and easy to make.  So, the arctic air got its grip on us once again and for some reason, I tend to make the comfort food when it’s cold out.  This was an easy recipe to make:  just a pot of lentils and some veggie sauté to top it off.  It’s very comforting and warm and filling and good for you.  I can work out after lunch and not feel like my stomach is churning because lentils digest very well for me.

The basic recipe for making lentils is a 2 to 1 ratio of water to lentils.  Here, I cooked a 16 ounce bag of lentils in 4 cups of water, brought it to a boil and cooked them on medium low heat for 20 minutes:  very simple.  You may need to adjust the amount of fluid (you can use either veggie broth or water), depending on your elevation.  Some people will say not to salt the water because it makes the lentils tough, but I salt the water and my lentils cook up perfectly fine.  It’s really not brain surgery.  I made a whole pot of lentils so I can have lentils in the fridge to make some lentil burgers, or just to eat cold as a snack.

Lentils with Mushroom Saute

Lentils with Mushroom Sauté

Ingredients:

1 lb Lentils

4 Cups Water

8 Ounces Mushrooms

1 Small Zucchini, chopped

1 Medium Onion, chopped

2 Cups Chopped Kale

2 Teaspoons Curry Powder

½ Teaspoon Powdered Ginger

1 Teaspoon Garlic Powder

2 Cloves Garlic, minced

Directions:

In a small stockpot, combine lentils and water. Add some salt to the water. Bring to a boil. Lower heat to medium low and simmer for 20 minutes until lentils are tender.

Meanwhile, in a hot skillet, add the vegetable broth and vegetables. Sauté until tender and sauce is slightly thickened. Add more broth if needed. Serve on top of lentils. Makes 4 servings.

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