I’ve discovered that I love them al dente and they are easy to overcook, which turns them into mush. While still tasty as the mush, I just love the texture and the taste of them with the slight little firmness and crunch.
Lentils are a powerhouse food and one I use as a meat substitute for those days when we go meatless. That being said, I use them in dishes paired with meat as well but when we do go meatless, lentils are the perfect substitute because I don’t miss the meat at all. They are wonderfully hearty and completely yummy.
Anyway, now that I’m finished my speech about the wonders of lentils, I’m going share two lentil recipes with you this week starting with my recipe for Green Lentils with Spiced Yogurt Sauce with you. It’s a nice springy dish with fresh or frozen green peas, lemon zest and yes…there is yogurt.
I used a Red Thai Curry mix from Savory Spice Shop, my favorite place to get spices, as I’ve mentioned before. I just love that place and can’t say enough good about it. It’s heaven just to visit and I haven’t been in a while. Hummm, I think it’s time for a little spice therapy.
The only change I would make next time I make this dish is to add some falafel (I’ll share the recipe for falafel soon). Falafel and lentils are just a natural pairing of flavors and you get two beans for one meal.
This dish is great to eat on its own or you can serve it over a bed of jasmine rice (my husband’s preferred way). Don’t be afraid that it’s complicated because not only is this dish yummy but it’s easy to make as well.
Green Lentils with Spiced Yogurt Sauce
1 1/2 cups dry green lentils, picked over and rinsed
1 1/2 Tbsp. olive oil
1 1/2 cups fresh or frozen green peas (thawed, if using frozen)
2 garlic cloves, minced
Zest from one lemon
3/4 cup non-fat Greek yogurt
3/4 tsp. ground cumin
3/4 tsp. Red Thai curry (or your favorite curry)
Salt and Pepper to taste
Cook lentils according to package directions or use two cups of water per cup and cook until al dente, for green lentils about 20 minutes.
In a medium-size skillet, add olive oil and sauté garlic until fragrant, about one minute. Add the peas and sauté until tender, about two minutes.
In a mixing bowl, whisk together the yogurt, cumin, curry, salt and pepper. Gently fold in the peas and lentils.
Dish can be served warm, at room temperature or cold.
Makes 6 servings.
More Fun with Lentils: