CHEF JEFF — ONE BYTE AT A TIME: Curried LentilsTry this recipe from former Bon Appetit editor Marie Simmons’ “Fresh & Fast Vegetarian: Recipes that Make a Meal.”
By: Herald Staff Report,
Try this recipe from former Bon Appetit editor Marie Simmons’ “Fresh & Fast Vegetarian: Recipes that Make a Meal.”
1 cup brown lentils
¼ cup extra-virgin olive oil
1 cup chopped onion
2 teaspoons Madras curry powder
1 garlic clove, grated
8 to 10 cups baby spinach
1 cup small cherry tomatoes
2 tablespoons finely chopped fresh mint
½ cup chopped walnuts
½ cup plain low-fat yogurt (optional)
Bring medium saucepan half full of water to boil. Add lentils. Cook, uncovered, until just tender, 18 to 20 minutes. Drain and set aside. Heat oil in large skillet. Add onion. Cook, stirring, until tender, 5 minutes. Add curry powder, garlic. Saute for 1 minute. Add lentils, spinach, tomatoes, mint. Cook, stirring, until hot, about 5 minutes. Toast walnuts in small skillet over medium heat, stirring, about 5 minutes. Sprinkle walnuts over lentils. Serve with dollop of yogurt.
Yield: Serves 4.
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