As I walked through Costco the other week, I spied a 10 pound bag of lentils. We didn't have bulk dried items like that in Costco on the East Coast. I thought about it and decided I am going to buy 10 pounds of lentils for less than $6.00 and we will enjoy lentils. Do you realize that is 60 cents a pound? That is cheap protein.
Now before you feel sorry for my kids for having to eat 10 pounds of lentils, let me tell you about my son's reactions when as I walked through the aisle with my shopping card to put a bag of lentils in the cart. His reaction was something like, "lentils, yeah!" with a very excited tone. My kids love lentils.
One of the easy things about lentils is they don't need to soak and are generally ready to eat in 45 minutes. For a long time lentils have been my go to item if I didn't have meat thawed.
So the challenge that I have given myself is to use all 10 pounds in the next 8-10 weeks. (We are praying that we will have our visa by the end of the year and be moving and I won't take this with me.)
I have a few lentil recipes that we like and I also spent some time online looking for lentil recipes. I pinned a number on Pinterest. For my first meal I was brave and tried a new recipe. I made this recipe, Lentil And Spinach Dhansak (I copied the recipe here for reference.) We ate it so fast I didn't take a photo.
Ingredients
- 25ml Flora Cuisine
- 1 red onion, finely chopped
- 2.5cm (1 inch) piece root ginger, grated or finely chopped
- 2 teaspoons curry paste, or to taste
- 1 Knorr Vegetable Stock Cube dissolved in 600ml (1 pint) boiling water
- 85g (3 oz) red lentils
- 2 carrots, chopped
- 1 sweet potato, cut into cubes
- 350g (12 oz) basmati rice
- 225g bag spinach leaves
- Finely grated rind and juice of ½ lime or lemon
- Lime or lemon zest, to garnish
- 150g carton low fat natural yogurt to accompany
Preparation
- Melt the Flora in a saucepan, add the onion and ginger and cook for about 5 minutes, stirring occasionally, until soft.
- Add the curry paste and cook, stirring, for 1 minute. Gradually add the vegetable stock and bring to the boil.
- Stir in the lentils, carrots and sweet potato and simmer gently for about 15 minutes until tender.
- Meanwhile, cook the rice according to packet directions.
- Stir the spinach leaves into the cooked vegetables until they have just wilted and then add the lime or lemon rind or juice.
- Serve the vegetables with the rice, garnished with lime or lemon zest.
In my typical style I changed the recipe a bit. I didn't know what Flora Cuisine was so I just used butter. I didn't use red onion just a regular brown onion. I used brown lentils instead of red and decided that was not enough lentils so I increased it to 1 cup and added more water. Maybe it is because I used brown lentils instead of red but it did take longer than 15 minutes to cook.
The recipe was a hit. My son had thirds. Everyone was a bit disappointed that there were not enough leftovers to have for lunch the next day.
So share with me your favorite lentil recipe. I have enough lentils and we will probably be looking for some variety. A number of the recipes I have are Indian type dishes. Give me your favorite.
Beth







