To start off our dinner tonight I made a Greek type salad with greens plus olives, cucumbers, tomatoes, and pepperoncini. I always dislike making salad but I am always glad to eat it.
John made our creamy lentils which start out reddish but cook up yellow. There is 2.5 cups of cooking liquid to one cup of lentils. The lentils break down a bit in the 20 minutes or so of cooking and so the dish has a creamy consistency. I chopped up the onion, garlic, and ginger which John sautéed with with some turmeric, cumin, and a little cayenne. Then he added the picked-over and washed lentils and vegetable broth while I went and sat on the couch and did having-a-cold related things like cough and blow my nose. I really hope he doesn’t catch my cold.
If you would prefer a vegetarian dish, add feta to the salad and a swirl of yogurt to the lentils.