So last night everyone ate their own thing…between leftovers and takeaway, I got to make and eat one of my all time vegetable and legume faves all by myself! An Indian cookbook writer and consultant gave me the benchmarks for this recipe years ago. I have always loved it and never make it exactly the same way twice. Easily vegetarian, it's low in fat, high in iron (even more so if I'd remembered to add spinach instead of cilantro. Later the spinach will see soup instead.)
Adding tomatoes to the curried lentils gives a little acidity which brings the whole thing up a notch. Plus cooking winter tomatoes makes them taste better and adds nutrition. It's such a virtuous dish, I made scones for breakfast (another entry for another day).
About 1/2 cup dry brown lentils, cook them according to package instructions
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon turmeric
1/4 teaspoon salt
Sprinkle of cayenne or 1 jalapeño, seeded & chopped
1/2 onion, chopped
2 cloves garlic, chopped
2 handfuls cherry tomatoes, halved
1/2 cup stock or water
Handful cilantro, chopped fine
Heat large skillet and add fine layer of oil to the bottom. Add all the spices and salt and stir for a minute or two. Add onion and garlic – cook 5 or so minutes, until soft. Toss in tomatoes, cooking till skin gets soft, you can put a lid on for a minute or two…or not. Add cooked lentils, stir to incorporate. Then top with just enough water or stock to make a sauce. Turn off the heat, squeeze the lime and stir in cilantro. Adjust salt. Done.
Serve over brown rice. Makes 2 entries or one blessed dinner alone, and a next day lunch. Can be doubled for the family.
Enjoy – B
PS for cilantro averse – winter supermarket herbs seem much less pungent. Did anyone else notice?