Red Lentils Recipe

 Red Lentils

Want a quick, easy and nutritious meal for your family? This is it. Lentils are a small but powerfully healthy member of the legume family. They are a terrific source of dietary fiber and greatly support heart health. What I love most about lentils is the convenience they provide. Unlike most dried legumes which need to be soaked prior to cooking, lentils do not. You can rinse, sort and throw them directly into your pot. They cook very quickly, about 20-30 minutes does the trick. This is a recipe that can be modified depending on what you have in the fridge. I call this a “clean-out soup”. Whatever vegetables you have on hand, or are in season, use them in this dish. Lentils can be prepared with many different seasonings as they absorb a variety of flavors due to their small size. I recommend you get creative with this superb food. Think outside the box and test a few new spices. I also use green lentils and the main difference is the cooking time is increased 10 minutes for green. Don’t get too bogged down with which color to purchase, just grab and cook. You can enjoy this dish alone as a soup, or over basmati rice.

Red Lentils Recipe

1/4 cup coconut oil

1 shallot – chopped

3 cloves fresh garlic – chopped

5 large carrots – chopped

3 stalks celery – chopped

1 thumb size fresh ginger – chopped

1 summer or winter squash depending on the season – chopped

1 whole red pepper

1/2 bunch greens (swiss chard, kale, bok choy) – chopped

6 cups filtered water

3 cubes vegetable bouillon

2 cups lentils – rinsed and sorted

1 tsp ground cumin

herbamare and pepper to taste

In a dutch oven or large pot, add the coconut oil, shallot and garlic, sauté for 5 minutes. Add the carrots, celery, ginger, squash and pepper and sauté until vegetables are tender. Add the lentils, water, bouillon, cumin, salt and pepper. Bring to a rapid boil and reduce heat to low. Cook for 20-30 minutes, stirring occasionally. Right before serving, add the greens and cook just until they begin to wilt.