Italian and Indian
Red lentils, popular in Indian cuisine, give substance as well as protein to a classic tomato sauce. Serve this sauce over pasta, rice, potatoes, or tofu. Kids might prefer it blended--they usually hate chunky things.
INGREDIENTS
- 1/2 cup (150 g) red lentils
- 2 tablespoons olive oil
- 1 medium onion, diced (about 1 cup)
- 1 medium carrot, diced (about 1 cup)
- 2 medium celery ribs with leaves, diced (about 1 cup)
- Generous handful finely chopped fresh herbs (rosemary, thyme, basil, oregano) (about 1/4 cup)
- 2 cloves garlic, peeled and finely chopped
- 1 can (14 1/2 ounces) peeled and diced tomatoes or 4 fresh tomatoes, peeled and diced (about 2 cups)
- 2 cups (500 ml) water
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
METHOD
- Cover lentils with water. soak 10 minutes, drain in a colander, rinse twice, and set aside.
- Heat oil in large nonstick skillet over medium heat; add onion and cook, stirring occasionally, until soft.
MIND REFRESHER
Stand straight, breathe normally, and watch the mind's thoughts for 30 seconds--nothing else to do.
- Stir in carrots, celery, herbs, and garlic; cook, stirring, 5 minutes.
- Add lentils, tomatoes wth their juice, water, salt, and pepper; bring to a boil over high heat.
- Reduce heat to low, cover, and cook, stirring occasionally, 45 minutes or until lentils are cooked.
Makes 2 cups (500 g)