In our vegetarian household, we are always looking for tasty and healthy protein sources. These lentils fit the bill, not only because they are yummy and inexpensive, but because they freeze (and thaw) well. Just grab them out of the freezer on your way to work in the morning, and dinner will be ready when you get home.
Ingredients:
1 cup dried brown or green lentils, soaked over-night
1/2 onion, chopped
2 celery sticks, chopped
2 carrots, chopped
1/2 orange pepper, chopped
1/2 zucchini
3 garlic cloves, minced
1 tbsp ginger, minced
1.5 tsp dijon mustard
2 tbsp tomato paste
1 tsp cumin seeds
1 tbsp curry
1/2 tsp turmeric
1.5 tsp salt
1 small can diced tomatoes
2 cups water
Saute onion, celery, carrots, pepper, zucchini, garlic and ginger in a little oil in the bottom of a 3qt sauce-pot until onion is soft and translucent, about 6 minutes.
Add 1/2 the water, tomato paste, and spices and mix thoroughly.
Add the lentils and diced tomatoes and stir once more. The idea is for all of the flavours to be dissolved in the liquid like a stock so that the lentils soak them up while cooking.
Add the rest of the water - the lentils and vegetables should now be just covered by the liquid.
Let simmer for approximately 40 minutes until lentils are soft, and everything has formed into a stew-like consistency. Mash if you want a more uniform, daal-like dish.
Serve on its own, or over basmati rice.
This makes about 10 one cup servings of lentils at about 110 calories each. as mentioned, these lentils freeze really well for later use.
