Lemony Lentils Recipe
You know, I’m not the only published author around here.
It may look like the cat is sitting on any old book, but he’s not. He is sitting on MY HUSBAND’S newly published book. Yes, that’s write right. He’s on Amazon. Obviously, I’m proud of him. And to show my appreciate for his hard work, I hosted a party for the Omnivore.
The party was themed to focus on foods that start with the letters P, L, and C since (as you can see from the photo) those letters are part of the subject matter of the book. Only teachers will recognize this topic as something imporant. That’s okay. Stick with me, there’s a really good recipe around the corner.
I was having trouble coming up with foods that start with the letter L. I ended up serving lentils with roasted peppers and lemon squares. Both were hits; believe me. But you know what might have been better? Combining the two.
I wish I had made this recipe for the party. It was just wonderful. Served hot or cold, the lentils jump out of their normally “earthy” stereotype and into a bright and fresh occasion.
ps. For more information on the Omnivore and his education services, visit http://www.authenticplcs.com
- One Year Ago: Mac and Cheese with Squash and Peas
- Lemony Lentils (inspired by this recipe)
- 1 cup lentils
- 1 lemon (juice and zest)
- 3 cups water
- 1/4 tsp salt
- 1 onion
- 1 tsp ground cumin
- 1 bay leaf
Bring 3 cups of water to a boil and add lentils. Cook about 20 minutes, until soft by not mushy. Meanwhile, in a nonstick skillet over medium heat, saute onion with salt and cumin. Zest the lemon and add zest to onions. Cook, stirring occasionally, for 4-5 minutes. When lentils are nearly done, add onion mixture to lentil pot. Cook down until most of the water is evaporated and lentils are tender (but not mushy!!!). Squeeze juice from the zested lemon into pot and stir lentils.
Serve over rice or greens.