So lentils are another one of the new hot things to cook. But I hadn't made them before. I enjoy them in Indian food, but hadn't really cooked them that much myself.
Packed full of protein, they're a healthy option for any meal, and they're pretty malleable in terms of what to cook them in.
This lentil recipe has almost the consistency of fluffy refried beans, take little effort, and have a great curry flavor that doesn't overpower. And it makes enough for dinner and lots of leftovers.
2 C dried lentils
6 C boiling water
2 T olive oil
1 large shallot
4 garlic cloves
2 T fresh thyme
3 1/2 C chicken broth
8 T curry powder
Pour the lentils into a heatproof bowl.
Heat up water in a pot or in a teapot and pour over the lentils..
Let sit for 15 minutes. Drain the lentils and set aside until the other ingredients have been assembled.
Roughly chop the garlic and the shallots.
Heat up the olive oil in a dutch oven or a pot that can accommodate all of the lentils on medium heat. Once the oil is hot, add the garlic and lentils. Sautee until soft for approximately 5 minutes.
Add the curry powder and the thyme and sautee for about 1 minute.
Add the lentils and sautee for about a minute. Then add the 3 and 1/2 C of chicken stock.
Cover the lentils and leave for 15 minutes. After 15 minutes, remove the cover and reduce the heat to low. Stir and let cook for an additional 5 minutes or until the lentils are soft.
You can serve these as a side dish, or they can be a primary meal.