My Beloved Beasties.
You are awesome.
I asked for your recipe requests,
and some very interesting ones came in...
I will get to every single one.
You make me feel like this,
And I love you for it.
She had a bunch of lentils hanging around, and was wondering what to do with them.
My first thought was, toss 'em.
Not that a lentil has personally ever done me any harm, it's just that many, many years of being vegetarian has left me nonplussed with these little guys, to say the least. Most of us who find our way to a plant based diet are told that we need to consume massive amounts of beans, lentils, and soy (do not even get me started on soy), in order to take in enough protein. So we eat mountains of mostly super-bland, heavy-as-hell-legumes to try to make up for this "deficit."
In fact, the amount of grams per day we are told we need of protein is grossly inflated. It also varies by individual, as everyone has their own unique, individual constitution, and therefore, I believe, their own Food Truth.
Legumes are indeed a source of protein, but we need to look at the quality...they contain coarse, irritating proteins that cause inflammation. They also naturally contain alkaloid toxins, which protect them from predators in the wild. So, they must be cooked into oblivion order to be ingested.
Better bet? Living, beautifying green superfoods.
Nutrient-dense, complete plant proteins, like spirulina, chlorella, and chia, require us to ingest far less, because of the high quality inherent in them.
That said, eaten in small amounts, legumes can be delicious. Really.
And we crave variety, we NEED it, or any diet will eventually suck.
This, loves, is the easiest, tastiest dish.
Not to mention fiery. And sexy.
Absolutely purrfect to rev you on a chilly February night.
- 1 C. organic lentils, soaked overnight, drained and rinsed well.
- 4 cloves garlic, chopped finely
- 1 14.5 oz.can Muir Organics Fire-Roasted tomatoes
- 1 Tbsp cumin seeds
- 1 tsp Spanish paprika
- Olive oil
- Himalayan pink salt
Drizzle a spiral of oil into a large cooking pot, and let it heat up on a low flame. You'll know it's ready when you can feel the heat with your hand just above the cooking surface. Toss in the garlic, swirl it around, and let it release it's aroma and flavor slowly. When the garlic turns translucent, it's ready for the cumin seeds. Stir it all around, let them mingle, then add the paprika. Let this cook gently for about five minutes.
Add in the lentils, and a bit more oil if you think you need it, and give it all a big stir.
Now splash in the can of tomatoes, stir, then add enough pure water to just cover everything, pop the lid on, raise the heat, and let it come to a boil.
Once boiling, lower the heat to a nice little simmer, and allow it to cook until the lentils are very tender, maybe 30-40 minutes. (I used French lentils, which are petite, and cook fast.)
Take it off the burner, and just let it rest for a bit.
This is amazing straight out of the pot, even better the next day, AND it freezes really well.
Just make sure to always pile on the greens, eat raw first, then a small amount of heavier, cooked foods.
Thank you, Jade, for the challenge!
You guys seriously rock my world.