By accident, I discovered the wonderful creaminess of red lentils and wanted to share.
Red lentils are easy and quick to cook, inexpensive, take on any flavor you add and can replace the nutritionally worthlessness of rice in your favorite dishes.
I now use red lentils in place of rice in Indian dishes, hearty soups, fajitas with black beans and Asian inspired meals.
Tonight, I made red lentils with curried lemon vegetables. But, this could be replicated with anything.
1/2 medium eggplant, sliced longways
1 zucchini, cut shortways
6 button mushrooms
1 1/2 dried red lentils (because I want leftovers)
2 garlic cloves, peeled and grated
3 cups of water
pinch of curry
pinch of turmeric
pinch of crushed red pepper
salt and pepper
Salt the cut eggplant and leave to sweat for 30 minutes.
Pat dry and cut into bite-sized pieces.
Toss with curry, turmeric, red pepper salt and pepper.
Bake with zucchini and mushrooms at 450 degrees for 35 minutes, checking often for over browning.
Meanwhile, cook the lentils in grated garlic and water, while covered, 15 minutes or until they break down and have the right texture — probably 15 minutes on low-medium heat. I added a dash of coconut milk, for spunk.
roasted veggies atop a lentil mound with a sriracha douse and cut green onions
Very spicy! Omnivore husband approved 🙂