A Lentil Newbie
My only experience with lentils was lentil soup (Click here for recipe.). My first attempt was rather bland. A friend suggested adding lemon juice before serving.
She was a hundred percent right. The lentil soup came alive with the additional of fresh lemon juice.
That experience taught me that lentils need seasoning help, but are otherwise a satisfying protein source, calorie and wallet-friendly, and full of fiber and nutrients.
Think before You Cook
So, for my next lentil adventure, I thought about the flavors I wanted to capture.
Lentils served with rice and grilled vegetables sounded great, especially with our abundance of fresh produce.
Mediterranean or Middle Eastern flavors appealed to me for this menu. Tomato paste and vegetable broth would provide the base.
The result was a flavorful and easy lentil recipe that I could make anytime.
Let me know what you think in the comments section below.
A flavor-filled vegetarian dish that provides protein, fiber, and nutrients.
- 1 c. lentils, dry
- 3 c. vegetable broth
- 3 tbsp. tomato paste
- 1 tsp. salt
- 2 tsp. cumin seed, ground
- 1 bay leaf
- 1/4 tsp. red pepper flakes
- 1/2 c. onion, chopped
- 2 garlic cloves, chopped
Mix all ingredients together in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, until lentils are of desired tenderness. (Lentils can be made ahead and reheated with some broth before serving.)
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