Lentils. I have to confess that the thought of eating lentils has never filled me with glee. Mostly I find them bland and vaguely repulsive – suitable only for vegans who have already sold their taste buds to the devil in exchange for a sallow, unhealthy appearance.
But, people argue passionately, they are so high in fiber and protein! And nutrients!
To which I reply with an emphatic, “whatever.” Because no matter how excruciatingly healthy something is, I’m not going to actually eat it unless it tastes good.
This story has a point (and a recipe) somewhere, I’m pretty sure.
I’ve had a bag of green lentils in my pantry for about six months. My sister gave me a sausage and lentil soup recipe that I’ve been meaning to try but as it is summer here in the US, I’m not in a raging hurry to fix soup for dinner.
Instead, I stumbled upon a lentil curry recipe that I had at least half of the ingredients for. And Oh.My.Gosh you guys. This is amazeballs. You can find the actual recipe here (which I imagine is pretty good). The following recipe is what I actually did.
I guess the moral of this story is, don’t judge a food by its terrible vegans.
And the other moral would be, go easy on the cayenne or you’ll kill your children mouths.
And the final moral goes a little something like: seriously, make this and get it in your face asap!
1 bag (about 2 ½ cups) lentils, rinsed well
1 medium onion, diced
3 T butter (or oil)
1 ½ T garam masala
2 generous T cumin
A few good shakes of cayenne pepper (next time I will do one gentle shake)
1 T minced garlic
1 t sea salt
1 can tomato sauce
1 can coconut milk
Cilantro/coriander leaves for garnishing
Rice for serving
- Cook lentils according to package directions. Drain and set aside.
- Melt butter in large pan over medium heat. Add the onion and sauté for a few minutes until fragrant and golden. Add all the spices (garam masala, cumin, cayenne, garlic and salt) and stir fry for 1-2 minutes (add a little vegetable oil if it looks too dry). Add the tomato sauce, stir and simmer until smooth.
- Add the lentils and the coconut milk. Stir to combine and simmer for another 15-20 minutes. Serve over rice and garnish with cilantro.
As with all curries, it is even better the next day!