After the culinary debauchery of Xmas, you're probably looking for something fast, easy, economical and healthy. It's time you got to know the humble lentil. Its versatility will make it a staple of your kitchen.
These humble legumes are packed with fiber, protein and iron. They are filling, comforting and fat free. They come in various forms from red to black to green to brown. I use the small red ones and larger brown ones the most though my favorites are probably the French puy lentils; they're considered the caviar of the family.
Soups and stews are an obvious choice for sure but they make great vegetarian burgers and roasts and are a good alternative to ground beef in cottage pie. I also love them as a salad. Many's the evening I have arrived home a little late and lentils have saved my bacon. After a flurry of initial prep that I often do after putting the baby somewhere and feeding the cat, I can sigh with relief as they bubble happily on the stove and I can get changed, play with the baby and watch some news. Dinner will be ready in about twenty minutes.
This curry is rich and satisfying. By all means add some of your favorite vegetables to bulk it up.
2 tablespoons of canola oil
14 oz 1 can of coconut milk
14 oz Dried Red lentil (basically fill the empty coconut milk can with the lentils)
14 oz of chicken or vegetable stock
1 onion finely chopped
1 inch of ginger minced
2 cloves of garlic minced
1 tablespoon of curry paste (I like Patak's mild)
1 teaspoon of turmeric
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