Galley: 1) the kitchen of a boat. Sally: 1) a venture off the beaten path, 2) a military action in which besieged troops burst forth from their position, 3) a witty remark.

Wednesday, February 9, 2011

Gentle Lentils

I'm calling last night's dinner Gentle Lentils because they are gentle on the budget, your time, and your dish count. Plus, they are cozy good and good for you.

The only downside? They are part of my uninspired cooking rut. I fell back into it last night. A minor set back, but a wholesome one (and one I'll enjoy again I'm sure...)

Gentle Lentils

4 Adult Servings

1/2 lb lentils rinsed
1/2 onion chopped
4 garlic cloves minced
1 cup uncooked brown rice
1 T. nutritional yeast
cheese if desired (I usually use mozzarella or cheddar, both are very good)
salt to taste
serve with plain yogurt/sour cream and hot sauce.

Toss lentils, onion and garlic into a pot. Add water to cover plus three inches. Bring to a boil and skim off any foam, then turn heat to low and cover.

Go read stories to your kid, or tidy up, or write a letter while your lentils simmer along. Remember to stir them well and check water level every 10 minutes or so, adding water if necessary. If the lentils become very tender and are still very soupy, remove cover until excess liquid has cooked off. I aim for a very "thick soup" but not a paste.

When lentils are close to desired consistency, start your rice. Cook rice as per bag's instructions (usually 2 cups water to 1 cup rice). When rice is done, add nutritional yeast to lentils and mix in. Salt to taste.

In a bowl, layer first rice, then a layer of sliced cheese, then lentils over the cheese. Finish off with a dollop of plain yogurt/sour cream and serve with hot sauce.

The layer of cheese will melt into gooey deliciousness, but you can do without it if you must.

I tried several shots, but my lentils refused to show their best side to the camera...

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