When I shop for groceries I make my list based on the isle arrangement of that particular store. I’m in and out in a record time. I know those isles and their shelves like the back of my hand and I could find what I need blindfolded. Well…almost, but mostly I am oblivious to everything else NOT on my list. Every once in a while I get distracted by a shiny object, like a can of spotted dick for example, and wonder who and why would eat that. And what exactly is it? The name is so misleading! Anywho, the other day I notice a bag of green lentils. I have eaten lentils once or twice in my life, though they were already cooked and only effort on my part was to open the can. These babies were in a bag. Dry. Challenge accepted. It would’ve been easy to make ham and lentils soup but it was Friday and I stick to my meatless Fridays. Cooked lentils are kind of bland but curry takes care of that and carrots and tomatoes help brighten up their drab color. Behold. Curry Lentils.
1 lb Spaghetti
1 cup (uncooked) Green Lentils
1/4 cup slivered Almonds, roasted (optional)
1 Carrot, grated
2 Onions, diced
1 Garlic clove, minced
2 Tomatoes, diced
3 tablespoons Olive Oil
1/2 cup Red Wine
1/3 cup Vegetable Stock
Salt, Pepper and Curry to taste
Soak lentils overnight. You can also boil them for 45 minutes if you don’t have time to wait. Roast almonds and let cool.
Cook spaghetti according to the package directions. Drain lentils in a sieve. Peel and grate carrots coarsely. Dice onions and garlic. Wash tomato and cut into cubes. Heat the olive oil in a large skillet. Add onions and garlic and sauté about 2 minutes. Add lentils and cook for 3 minutes longer. Mix in the wine, tomatoes, carrots, thyme, rosemary and vegetable stock. Bring to boil, lower the heat and simmer for 10-15 minutes. Season the sauce with salt, pepper and curry. Stir in roasted almonds. Serve with pasta or mashed potatoes.
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