dinner · side dish · Uncategorized

LENTILS!

LENTILS. You crazy round little spaceship looking things. I am so afraid of you!!  Because it seems like only a professional would cook you from scratch. I took the task of learning how to cook dry lentils instead of buying canned. Because let’s face it, that will probably give us cancer too.

Tips i found because i messed up:

WASH THEM FIRST

– rocks, dirt apparently people break teeth from this

COOK THEM LOW

-slow boil and for 30-35 minutes

DON’T EAT THEM NAKED

-olive oil, red wine vinegar, indian spices

TREAT IT LIKE PASTA

-they don’t absorb all the water like rice does

RECIPE : LENTIL SOUP

2 cups black beluga lentils (or green French lentils), picked over and rinsed- i used green lentils
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 teaspoon fine-grain sea salt
1 28-ounce can crushed tomatoes
1 cups water
3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped – KALE

chicken stock- eyeballed it. 10 oz?

cumin, corriander, tumeric- eyeballed it- toasted it in a pan first

TOPPING: EGG/VEGETABLE/GREEK YOGURT W SPICES

Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook LOW for about 30 minutes, or until tender. Drain and set aside.

Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. ADD SPICES. Stir in the tomatoes, lentils, and water and chicken stock and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with SAUTEED VEGETABLE/POACHED EGG/GREEK YOG & CUMIN OR SAFFRON/ FRIED SHALLOTS.

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