Saturday, February 28, 2009

Cre8 Green Lentils Spicy-Style

During the season of lent, many Catholics and other Christians abstain from eating meat on Fridays. Even outside of lent, we try to have at least 3 meat-free dinners a week in order to conserve energy and to lower our grocery bills. This is one of our favorite meat-free meals - and it makes great left-overs to bring to work the next day. I will say it is "inspired" by Indian Daal, in flavors.

  • 2 Tbsp. of butter
  • 3 cloves garlic, minced
  • 1/2 onion, diced
  • 1 1/2 c. dry green lentils
  • 2 tsp. cumin
  • 1 tsp. turneric
  • 4 finely chopped cardamom seeds
  • 1 tsp. Kosher salt
  • 1/8 to 1/2 tsp. cayenne pepper (depending on your heat preference)
  • 1 quart vegetable broth
  • ~2 c. water
Melt butter in skillet on med-high. Add garlic and onion. Saute until onion becomes translucent. Add the dry lentils and toss until lightly coated with butter. Add enough vegetable broth to cover the lentils. Add cumin, turmeric, cardamom, salt, and cayenne pepper. Cook until all the broth is absorbed stirring frequently. Add more broth about 1/2 cup at a time until absorbed. When all the broth is used up, continue the process using water. Cook until the lentils have reached the desired texture ~45 min. Using a wooden spoon, press some of the lentils against the bottom of the pan, "smushing them", to add thickness to the sauce. Serve over rice.

To find more green-themed ideas, head over to "The Little Green Project" hosted by


1 comment:

Meredith@MerchantShips said...

I think I'll try this next week! It's a frugal heresy, but we've never learned to love lentils.

I do, however, love Indian food--so perhaps this will be a happy compromise?