With only an hour to spare from when I get home and when I need to leave to go to hot yoga, I am always struggling to figure out what to cook for dinner. Luckily, I decided to make this on my “off day” from yoga. That’s not to say it isn’t quick and easy – it is!!! – but I love not having to rush and actually getting the chance to enjoy the food.
However, because it was an “off day”, I decided that I still had to stay on the healthy track… so when I found this recipe for lentils, I thought it held a lot of promise: full of protein and nutrients and fairly quick to whip up! To be quite honest, what probably took the longest was putting together my mise en place (or basically getting all my ingredients together and in one place). Observe the spices:
Beautiful, isn’t it? One of my favorite things to do is opening my spice cabinet (which is almost completely full) and getting that first whiff. I have quite the collection and it’s always growing…
Now, this would be my first time cooking lentils so a part of me was hoping it would turn out well, mainly because I had no idea what to expect. Is it hard to believe that I don’t ever recall eating this before? I already had the strong hunch that my BIL (brother-in-law) wouldn’t like it all that much and my husband is 50-50. However, if I didn’t like it, then that would most definitely be a major bummer, because I would be stuck eating something I made that didn’t agree with my taste buds. The thing is that lentils made this way have been on my to-do list for quite a while, so I was also pretty excited! After all, culinary adventures are awesome! Though some are rather daunting (I still haven’t made French macarons or a good souffle yet, but I imagine I should be doing it soon… ish – maybe).
I wasn’t wrong about my BIL but my husband actually liked it a bit – he liked how the lentils were soft and creamy even though curry (and Indian food in general) isn’t his favorite. Something about giving him a degree of indigestion due to the sheer amount of spices; his stomach simply isn’t used to it. In accordance with the recipe (unfortunately, I don’t have the source because I wrote it down), I also made a sauteed side of kale and tempeh to go with – and it was perfect! Kudos to the brain behind this!