Sunday, January 10, 2010

Barefoot Lentils

I'm watching "The Hangover" right now. Those of you who have seen it, you know there is a part where Alan, the sad and deeply pathetic lone wolf comes through and his awesome card counting talent appears to have saved the day. Triumphant right? These lentils remind me of that moment. Yes, they are THAT triumphant. For those of you that have not seen the movie, which you should do immediately, what I am basically trying to say is that these lentils, though they seem rather drab or weird as a dinner dish, actually totally rule. The lentils are firm and nutty, the carrots are rendered sweet after the long simmering, the thyme infuses the pot with its wintry influence, and the curry lends it's exotic taste to an otherwise simple dish.
I want to go ahead and put my future nurse hat on for a moment and point out that this dish is as healthy as it is delicious. Protein, veggies, and very little added fat. Keeping this in mind, the dish is filling and satisfying, especially with some thick Greek yogurt on top and cornbread (recipe to come) on the side. I have to admit I never participate in the whole new years weight loss resulution madness, but I do ALWAYS try to eat healthy and nutritiuous food. So, for those of you that are trying to eat healthier in the coming year, this is a great choice.
Ohh, veggies, and lentils and curry and other awesome delicious goodness. MMM.....

It's the single best dinner that anyone could have, oh its the single best dinner that anyone could have.
Kudos to those of you that catch that one.
Stewed Lentils and Tomatoes
Recipe by Ina Garten, featured in "Barefoot Contessa at Home"
  • 2 teaspoons olive oil
  • 2 cups large diced onion
  • 2 cups large diced tomatoes
  • 3 cloves
  • 1 28 oz can whole plum tomatoes, chopped either by hand or in a food processor
  • 1 cup green lentils
  • 2 cups chicken stock (chose no added salt for a healthier dish)
  • 2 teaspoons mild curry powder
  • 2 teaspoons chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon red wine vinegar

Heat the oil in a large sauce pan or soup pan. Make sure that the pan you are using has a lid. Once the oil is hot add the onions an carrots and cook over medium-low heat for about 10 minutes. Add the garlic and allow to cook for one more minute.

Add the tomatoes, lentils, broth, curry, thyme, salt and pepper and bring to a boil. Once boiling, lower the heat and cover the pan. Allow the mixture to simmer for 40 minutes or until the lentils are to your liking.

Once the lentils are finished cooking, remove from heat and let sit for about 10 minutes, and then add the vinegar, stir, and season to taste.

1 comment:

  1. I am going to make this one for sure! Its right up my alley. Have to say the Hangover is the single most hilarious movie to come out for YEARS:) Okay the lentils look wonderful but I must say the presentation rules. Love the plate:)