The Curated California way…
When it comes to food, it needs to be easy, made with whole ingredients, and taste really good. I am always on the hunt for new recipes and thinking about how to rework them or add to them to make them my own.
When I came across this recipe in The Kinfolk Table cookbook. I knew I would have a new love!
Lentils are so good for you, basically a wonder food. Here’s why:
-quick and easy to cook: make a lot in a short amount of time. You can have a lot left over to take to work for lunch, or a quick dinner which you can add a poached egg, piece of fish, or chicken to.
-protein: lentils are full of protein which keeps you energized and keeps your blood sugar from spiking and helps burn fat. Yes please!
-fiber: keepin things movin along is a must for your gut health
-fat free: almost! what? Oh little red lentils, will you marry me? You are perfect.
-b vitamins: so good for your nervous system, which I am always thinking about
-iron: don’t want to be a weak anemic, (which runs in my family).
Curated California Red Lover Lentils
I cook my lentils using my GOOP Staub Pot. I love it because the cleanup is so easy, basically wiping it down. And the pot is made with iron, the only metal I regularly cook in.
1 cup red lentils
2 tablespoons coconut oil
1 large onion finely chopped
1 teaspoon pink Himalayan salt
8-10 cloves of garlic minced (cannot get enough of garlic ever)
1 tablespoon cumin
1/2 teaspoon cayenne (or more if you like it spicy, which I DO!)
15 ounces of San Marzano plum tomatoes-chopped (in a carton, not a can)
7-8 slices of lemon = about 1 lemon (these become almost sweet and very melt in your mouth!)
3 cups of vegetable stock (again go for the carton not the can)
chopped cilantro (excellent metal detoxifier)
minced jalapeno (I remove the seeds and white pith so I just get flavor + a little heat, so YUM!)
To make these little lovers:
Rinse your lentils in a sieve until the water runs clear + set aside.
Mise en place aka prep: individually chop onion, mince garlic + slice lemon, set each aside.
Spice: measure out ginger, cumin + cayenne, together in a small dish.
Heat the oil in the pan, add onion + salt, stir + cook about 5 minutes.
Add garlic + spice mix, cook 2 minutes while stirring.
Add tomatoes, lemon slices, stock + then the lentils.
Bring to a boil.
Reduce heat to medium-low + cover, simmer 30 minutes.
Sprinkle with cilantro + jalapeno!
I make a pot of this on Sunday + then keep it in mason jars to have on the go. Here are some super quick meal options:
-Breakfast: I sometimes add a sunny side up egg (cause who doesn’t want to start their day off with some sunshine + the creamy egg yolk is really good with the lentils)
-Lunch: I eat it just how it easy, simple + delicious with a ton of cilantro + jalapeno on top and cross my fingers I get one of the sweet + savory lemon slices in my serving!
-Dinner: Grill a chicken breast or some salmon and add on top for a heartier dinner option, along with a hand full of fresh spinach. The spinach wilts under the heat of the chicken or fish and it tastes amazing with the lentils.