I’m a lover of the lentil … have you guessed yet? How could anyone hate these glorious little gems? So easy to cook, so versatile, so delish, so cheap! There are so many kinds to choose from too – keeping the boredom at bay. So, after weeks of adding lentils to just about anything and everything (okay, I was on a bit of a bender you see), here two of my faves, that are ridiculously quick and beyond simple to compile:
QUINOA LENTIL SALAD
1 cup dried green lentils
1 bay leaf
1 cup quinoa
1 tsp each turmeric, salt and coriander
¾ cup raisins or cranberries
¾ cup walnuts
2 green onions, diced
¼ cup fresh parsley (or half the amount dried)
4 Tbsp lemon juice
1 Tbsp honey
1 Tbsp white wine vinegar
¼ tsp salt
3 Tbsp olive oil
Pepper to taste
1. Add add lentils and bay leaf to 3 cups of water and cook thoroughly (read package for specific timing).
2. Meanwhile quinoa, tumeric, coriander and salt to 2 cups of water, bring to a boil, cover and simmer, 10-12 min.
3. Once both pots are cooked, cool then mix together.
4. In a separate bowl whisk together the lemon juice, honey, vinegar, salt, oil and pepper,
5. Stir in dressing to main grains, then add chopped walnuts, cranberries, chopped green onion and minced parsley and combine thoroughly.
CURRIED LENTILS AND BEANS
1 medium onion
2 Tbsp veggie broth
2 cloves garlic, minced
1 tsp ginger
½ tsp turmeric
½ tsp salt
1 cup tomatoes, diced
½ cup chickpeas (canned)
½ cup mixed beans (canned) – I used black eyed peas
1 cup cooked lentils (red cook the fastest but almost dissolve completely)
1 ½ cups water
1 cup leafy greens (I used baby spinach)
1. Sauté onion in oil for 3 min, then add garlic, ginger, turmeric, salt, tomatoes, broth, beans and lentils, simmering covered, until ingredients are softened and flavours are well combined (approx 5-10 min).
2. Add 1 cup greens, simmer again for 2 more minutes.
3. Serve hot over rice, naan, pr pita!