Red lentil sundae. 7/9/21

My red lentil sundae has rainbow kale on the bottom, then a 50/50 rice/cauliflower rice combo, next red lentils, and finally a dollop of Greek yogurt with a kale garnish

I know it is hardly the sundae you were looking for but this is a delicious vegetarian (or vegan minus the yogurt) dish that is super healthy, tasty, and pretty to look at. I first had this red lentil stew at a restaurant nearby and was blown away with how delicious it was. I was determined to make it for us at home. I found a recipe on an Afghani recipes site and adapted it for our use.

Red lentil stew

2 tsp. olive oil
1 finely chopped medium onion
2 cloves minced garlic
1/2 tbsp. finely minced fresh ginger
1 tsp. ground turmeric
1/2 tsp. ground cumin
1/8 tsp. ground cayenne
1 cup red lentils
2 1/2 cups low-sodium chicken broth (or vegetable broth)
2 tbsp. fresh lemon juice
1 tsp. kosher salt

Heat the olive oil over medium-low heat in a medium sauce pan. Add the onion, garlic and ginger and saute for about 5 minutes until the onion is translucent. Add the salt, turmeric, cumin, cayenne and let them cook in the pan briefly and then add the lentils and broth, stir and turn the heat up to high. When the liquid boils, turn the heat down to a simmer, cover and cook until the lentils are very tender, about 15 minutes. Remove from heat and add the lemon juice and adjust salt if needed Serve with a spoonful of plain yogurt (or not) and rice, greens,warm pita or nan bread.

We probably make this once a month because it is so easy and so delicious. I also love it because I do not feel guilty if I go in for seconds. Using a 50/50 rice combo definitely keeps the guilt factor at bay!

This entry was posted in Afghan, Easy, Healthy tips, Kitchen tips, Legumes, Recipes, rice, stew, Vegan, Vegetables, Vegetarian and tagged . Bookmark the permalink.

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