I keep so many grains, beans, and canned vegetables on hand and am trying to get back in the habit of dreaming up ways to make them into fresh meals with the addition of a few fresh on hand ingredients (herbs, garlic, etc.). This particular dish of Spicy Lentils, is an Indian inspired entrée that is extremely flavorful. Almost as important, it is so healthy–low in fat, high in fiber, and even higher in protein.
Ingredients (serves 4)
lentils:
red lentils, rinsed and soaked for 25 minutes (1 cup)
jalapeño (1, cut in half lengthwise)
fresh ginger (1 inch piece, peeled and minced)
garlic (4 cloves, thinly sliced)
shallots (2 medium sized, diced)
cilantro (1/2 cup or to taste, coarsely chopped)
water (2 cups)
can of diced tomatoes (16 oz)
spice oil:
canola oil or other high burn point oil (i.e. vegetable) (1 tbsp)
turmeric (1/2 tsp)
cumin seeds (1/2 tsp)
paprika (1/2 tsp)
Directions
Combine all ingredients (under lentil heading only, not spice oil ingredients!) in a medium-sized saucepan. Once the mixture has been brought to a boil, cover and reduce heat to simmer. Cook, stirring occasionally, for 30 minutes. If the lentils are still too chewy, cook for an additional 5 minutes or until tender.
In a small (non-stick!) skillet, heat your oil for about 20 seconds over low heat. Add in cumin seeds. They should immediately start to bubble–this is because all of the oils in the spices are starting to release. After 15 seconds, add in your remaining two spices. Stir and let the oil meld together for no more than 30 seconds. Use your intuition here, you just have to be careful not to let the spices burn.
Pour hot spice oil into lentils and stir in.
Stir in cilantro.
Serve and top with a wee more cilantro, if you are feeling fancy!