Tuesday, August 3, 2010

Meatless Monday - Lenticchie

Lentils! One of my all time favourite foods.  This is a recipe that has sort of evolved over time, it started as a soup and eventually turned into a dish served over rice.  It is inspired by Italian, Mexican, and Indian lentil dishes.

Lenticchie w/basmati rice:
  • 3 cups dry lentils (soaked over night in water) or from a can
  • 2 shallots (or 1 medium onion)
  • 2 garlic cloves
  • 1 tomato
  • 3-4 cups broth (or enough to cover lentils)
  • 2 Tbs oil (coconut) or butter (grass fed cows please)
  • 3 Tbs cumin (or more to taste)
  • 1 Tbs coriander
  • 1 Tbs turmeric
  • Bunch of cilantro
  • Lime
  • Avocado
  • Basmati rice
Dice shallots and place in a saucepan, sauté over medium heat with oil..
Add minced garlic, cumin, coriander, and turmeric after about 3 minutes, and continue cooking for another 5 minutes

Add diced tomato and lentils. Stir in with onions and  cook for 1 minute

Add stock (enough to cover the lentils) and turn heat to high.

Bring to a boil and then lower heat to a simmer. Simmer until liquid has evaporated about 30 minutes.

While lentils are cooking start Basmati rice. Ratio is 1 cup basmati to 2 cups water.

Finish the dish by scooping lentils over  rice, and adding some avocado slices and fresh chopped cilantro. Finally, to top it off, squeeze a fresh lime over it all…the more the better!

Love lentils.