Friday, February 17, 2012
Coriander Lentil with Fresh Cilantro
This is my "I-REALLY-have-nothing-else-to-make-but-we-need-to-eat-healthy" So if you're like me you don't always have fresh cilantro on hand. You can make it with dried, but it won't be as fresh tasting and well rounded as if you were using freshly chopped cilantro. I usually serve it on some nutty brown rice. Even with a drizzle of olive oil on top after it has been cooked. The cumin and the lentils make such a happy marriage in your mouth!
Lentils are amazing... no really! They are super high in fiber, amino acids, lower cholesterol, great for your heart, and D-lectable!
Vegetable oil - 3 table spoons
Lentils uncooked - 3 cups OR 2 cans cooked lentils rinsed
Fresh Cilantro - a healthy bunch
Green Onions -1 bunch chopped (or red onion or sweet white onion)
Garlic - 3 cloves crushed
Ground Cumin - 1.5 tsp
Tuermeric - .5 tsp
Cinnimon - .25 tsp
Boullion cube - 1 (vegetable or chicken whatever you have on hand) ONLY IF COOKING LENTILS
Salt and pepper to taste (I normally just add pepper)
If cooking lentils - takes about 40 min to make
if using canned lentils - takes about 10 - 15 min to make
Use either canned lentils or cook your own.
IF USING UNCOOKED LENTILS
Add bouillon cube along with your spices and boil with equal parts water until tender. If you see your lentils are not tender add more water and let them continue to boil.
IF USING CANNED LENTILS
don't add salt and drain water before
Once you have your lentils add to a frying pan with some oil.
Add your spices and fry a bit to warm and marry the flavours.
Top with your freshly sliced onions of choice (here I used green onions)
Freshly chopped cilantro
Drizzle of Olive oil and serve on top of your choice of white/brown rice, quinoa, couscous, etc. This could be a side salad, served even cold, or hot as a main course (like I did here) with your choice of carb.