Red Lentils Lunch

For someone who just spent the last day and a half reading the new Cook’s Illustrated Cookbook from America’s Test Kitchen, I haven’t done too much inspired cooking.

 

Despite this I’ve become the main cook in our temporary house of four. With mother handling the sales and remodel of three respective houses, I’ve been doing a lot of the dinners. These have included tried and true classics such as homemade pesto, low-country boil, and super awesome turkey meatballs I probably can’t repeat anytime soon.

 

But one of the meals I’ve actually made myself was the end of a bag of red lentils that turned into something yummy.  The addition of sautéed onions, garlic, even frozen peas, etc. would be great in this for a protein packed lunch for one or two people. This recipe would also be excellent in tacos with lime and cilantro.

 

For this particular recipe, red or yellow split lentils work best because they turn to mush unlike green lentils which keep their shape.

Red Lentils Power Lunch

(serves 1-2)

 

 

Ingredients:

1 cup red split lentils

1 cup chicken or vegetable broth
¼ cup white wine
1 large carrot, grated
¼-1/2 shredded purple cabbage
2-3 chopped green onions or scallions
1 tbsp. olive oil
Salt
Black pepper
Garlic powder to taste

Directions:

Rinse lentils gently and transfer to a medium-small saucepan with olive oil after medium-low heat. Begin to sauté gently in olive oil for a minute or two until slightly browned.

Carefully add chicken broth and wine and bring mixture to a boil. Once boiling, cover and turn to low. Cook for 12 minutes or until most of the liquid is absorbed and lentils are soft.

Once cooked, season with desired pepper, salt if needed, and garlic powder. Top with carrots, cabbage, and green onions on plates. Serve immediately while hot.

Love,

The Cuisiner