Overheard in the kitchen tonight:
“What do you mean, ‘We’re having a meatless meal?’”
“This isn’t the worst thing I’ve ever eaten. It might not even be in the top three.”
“I’m throwing out the rest of the (expletive deleted) lentils.”
In case it wasn’t clear, we were taking another run at the lentil supply and Dan was mightily underwhelmed.
I tried to improve his outlook with some fascinating facts.
“Lentils are an excellent source of fibre, folate and vegetarian protein.” Said Dan: “What is folate?”
“Lentils are inexpensive! Look at the money we’re saving by not having meat.” Said Dan: “We should be having meat.”
I didn’t bother to mention that lentils are known for their “windy” qualities. Even I felt bad about feeding him beans and then sending him off to beer-league hockey night with the fellas. Sorry guys!
Tonight’s dinner was a lentil and vegetable curry wrap. After reading through the Anne Lindsay recipe (New Light Cooking, 1998), I imagined it would be like an East Indian burrito. Because that’s probably a thing.
Or not. The final product is a bit tough to describe: it tasted good (Curry! Carrots! Corn!), the texture was, ummm, soft, and the visual appeal was, ummm, not so much.
We ended up slapping on a little salsa which brightened it up. On an even brighter note, it was tremendously good for lunch the next day.
Kitchen castoffs used
Green lentils. (And don’t tell Dan, but there are more left.)
This is how we did it
(I cut the recipe in half, and there was plenty for two of us for dinner with leftovers for lunch.)
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tbsp minced ginger root
- 1/2 tsp each ground cumin, turmeric and coriander
- 1/4 tsp each cinnamon and hot pepper flakes
- 1 cup dried green lentils
- 2 cups water or stock
- 1 large potato, peeled and cubed
- 1 cup each chopped carrots and corn kernels
- 2 tomatoes, coarsely chopped
- Chopped fresh parsley or cilantro, to garnish
- Soft tortillas
In large saucepan, heat about 1 tbsp of vegetable or olive oil then add the onion and garlic and cook while stirring for about five minutes or until the onion is soft.
Add the ginger and spices. Cook, stirring, for about one minute. Add the water or stock and lentils. Bring to a boil, then reduce heat and cover and let simmer for about 25 minutes.
Add potatoes and carrots (you may need to add a little more liquid as well) and cook for about 15 minutes until the lentils and vegetables are tender. Stir in the corn and tomatoes, cover and cook for about another 5 minutes or so.
Place on a tortilla, add yogurt (or salsa) on top if you like, then wrap like a burrito.