I know a lot of people love lentils but honestly, even if they were Paleo, I’m not sure I would eat them. They just don’t have as much flavor as some meat or veggies but that’s my just my opinion. Sorry, I’m not doing a good job of selling this meal, am I?
But my family does like them once in awhile so I thought I would try to make some. My friend (thanks Jennifer B!) sent me this recipe and the flavors sounded like it was right up my family’s alley. And you know what? I tried it and liked it, and more importantly, my family really enjoyed it!
Anyway, here is what you need for some Spicy Brown Lentils:
- 1 tbsp of Kerrygold butter or ghee
- 1 medium size onion finely chopped (I used TJ’s precut onion, shallot and garlic pack)
- 1 medium size tomato, chopped
- 2 cups of lentils soaked at least for 4 hours or overnight
- 3 cups of water
- 1 tbsp and 1 tsp chili powder
- 2 bay leaves
- 1 tsp of turmeric
- 1 tbsp and 1 tsp cumin
- 1 tbsp and 1 tsp coriander
- 1 tsp of Garam Marsala (if you have it)
- 2 tsp celtic salt
- 1/2 tsp pepper (although kids thought it was a little spicy so may leave this out next time)
- 3 tbsp Greek 2% yogurt (we like Fage)
- 2 tbsp tomato paste
- avocado, lime (juiced), cilantro or tomatoes for garnishing
- sausage or chicken (optional)
Start by soaking your lentils. All you need to do is pour the lentils in a bowl, fill the bowl with warm water until it reaches the top of the lentils and allow them to soak for at least 6 hours. I soaked ours overnight.
If you want to know why we soak them, read this for a detail explanation. Oh and by the way, be sure to use a bigger bowl than you think you need. After soaking ours, they started spilling over the top of the bowl, as you can see.
Now chop your tomato and onion and sauteed them with your butter. Next, add lentils, water and bring to a boil. Then add all of your spices, lower heat to low medium and allow to cook for 25 minutes until lentils are soft. Lastly, add your yogurt, tomato paste and then garnish with avocado, tomatoes, cilantro, and/or lime juice and enjoy!
My family ended up garnishing it with lots of avocado and it really enhanced the flavor. What’s not good with some extra avocado?! And, being the meat eaters that we are, I think next time I’ll add some sausage or chicken to the recipe. But it was good alone too, for what it’s worth!
And my favorite part of the dinner…this amazing salad and the dressing. My good bud Daphne had us over for dinner and she made this salad and I absolutely feel in love with it. I actually wouldn’t leave the area where the salad bowl was (as we stood around and chatted) because I kept picking. It was so yummy! And even tonight Tate said “mmmm, mom, great salad”. The salad itself was very simple with just tomatoes and avocado, but the dressing included the following:
- 1 tbsp apple cider vinegar (Braggs from Whole Foods or Publix)
- 1/2 lemon, juiced
- 1/2 tsp maple syrup
- 1/4 cup EVOO
- 2 tsp dijon mustard
- dash salt
This is a new staple for us!
By the way, if you make it down to 30A for Spring Break…
be sure to head over to the Saturday Seaside Farmer’s Market and check out Marla’s new organic, gluten free (some dairy free), pre-made frozen meals called Hale & Hearty! YAY, now you don’t have to cook or go out to eat and deal with the crowds (or the junk food!). Click here to check out their mouth watering menu.
Seriously, how cute are these guys? How can you not want to go visit them??
Happy almost Spring…well here in Atlanta, at least!
Cass - Landria,
What’s in the salad??
landriav - Hey Cass, It should be in the post (I hope?) but just tomatoes and avocado. The avocado made the dressing seem even creamier. So good!
Susan - I had no idea Marla started this business. Very cool! Maybe something you should think about?? 🙂
landriav - Ha, if only I wanted to cook, even more!! I can’t wait to try more of her stuff next month. It will be a nice break from cooking, and a real vacation!