I love lentils, but for some reason I always just end up using them when I make soup or stews. I routinely open up my pantry and see them sadly sitting in the corner of my grain shelf wanting so badly to get it on the action. Lentils are great in Indian recipes but I usually choose chickpeas, some other bean, or veggies for my main star when I cook Indian. Until one day I sat down and devised a plan to use my poor little Lentils. They are a plant-based protein superstar with 11 grams of protein and 7 grams of fiber in just one serving. They also are loaded with iron, potassium, phosphorous, and even calcium. They also come in different varieties. My favorite are brown or green lentils but there are Puy or French lentils, red lentils, Beluga lentils, and Macachiados or Mexican lentils.
So what was my plan to use my lentils? I wanted a dish that would be super easy, light and original. So I gathered some other ingredients I found lying around my kitchen and got to work.
Artichoke Basil Lentils
Ingredients: (Serves 4-6)
+ 1 Pack of Frozen Artichoke Hearts (about 9oz)
+ About 4 Cups of water
+ 1 Cup of Brown or Green Lentils
+ A Few Handfuls of Matchstick Cut Carrots
+ 4 Kale Leaves (torn in to bit sized pieces)
+ 1 Tbsp. of White Wine Vinegar
+ 1 Tbsp. of Dried Basil (can use fresh)
+ 1 Bay Leaf (helps break down the starch of the lentils for easier digestion)
+ Garlic, Onion Powder, and Black Pepper to taste
+ To Serve: 1 Spaghetti Squash
Directions:
- Bring 4 Cups of water to a boil in a large pot. Add Lentils, Artichokes, Carrots, all spices and herbs, and vinegar. Simmer for 20 minutes then add the kale.
- Cook for another 10 minutes or until the lentils are soft and ready to go.
- That’s it! I like to serve my lentils over some spaghetti squash but you can use any other grain like rice, quinoa, or millet. What ever floats you boat! Enjoy!
*This recipe is a Healthy Vegan Friday Winner!*
What is you favorite way to cook lentils?
Is there some ingredient you love but tend to neglect ad forget about?
