Basic brown lentils a la Stephanie
500 g lentils, washed and drained (that's a whole packet)
1 onion quartered (yippee, no real chopping)
1 clove garlic (ditto)
1 bay leaf
1 sprig thyme
salt, pepper, lemon juice
butter or olive oil
Place lentils, onion, garlic, bay leaf and thyme in a saucepan and cover generously with cold water (I used vegetable stock. I could have sworn I followed the recipe exactly, but clearly can't help myself.) Cover and bring slowly to a boil. Reduce heat to maintain a steady simmer and test lentils after 20 mins. If tender, drain into a colander and discard onion, garlic, bay leaf and thyme.
Return lentils to rinsed-out pan and season with salt, pepper and lemon juice. Stir in butter and parsley.
And that's it!
|Stephanie's basic brown lentils with basic boiled cabbage. Now, who wouldn't love that for breakfast with a boiled egg?!|
But as breakfast lentils . . . boring. Day after day, basic lentils and cabbage . . . Not an appetising start. I took them for lunch one day with some leftover chicken cacciatore and spinach and that was a divine combo and very filling. Note to self: dals are more flavoursome for breakfast and worth the extra effort. Chomping away despondently I thought again about the mighty Tim with his canned lentils, spinach and cold boiled eggs. What a slow-carb warrior.
By way of contrast, here is a pic of my husband's too-amazing-for-words salad just before he added slices of dry-fried haloumi. Note the tiny roasted golden carrots from the markets. Spring!
|This is what I have to put up with for dinner.|