Two days ago, I had a friend over for lunch and I made this.
We had both just gotten back from yoga and I was craving something light, yet filling and delicious. I wasn’t quite sure where it was going as I chopped carrots, celery, jalapeno, onion, ginger and garlic and sizzled them all together in olive oil over the stove. As much as I love the scent of bread baking and cookies in the oven, there’s just something about garlic and ginger caramelizing on the stove that makes me feel happy to be alive.
Well, one thing let to another and before I knew it, I had dumped lentils into the pot. Lentils and yoga just go together hand in hand, don’t they? Probably more-so that, say, yoga and bacon drippings.
Not that I have anything against bacon drippings.
I hope your Trader Joe’s carries large cartons of jalapenos for, like, two dollars. I’m adding jalapenos to everything lately because of that! If you don’t like spice, you can always omit it but I just love the kick the jalapeno adds with the ginger! This is definitely “healthy” comfort food….and there’s nothing wrong with that.
On another note, I’m flying to Chicago today! Do any Chicago people have restaurant recommendations? Preferably somewhere that serves both bacon drippings and lentils? And, if any of you Chicago people happen to see a crazy person dancing in the snow while eating deep dish pizza, don’t be alarmed. #prayingforsnow
Gingery Red Lentils & Rice
1.5 tbsp olive oil
1/2 yellow onion, minced
2 carrots, peeled and chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 tbsp fresh grated ginger
1 jalapeno, seeded and minced
juice and zest of one lemon
1 1/4 cup red lentils
~3 cups water (more of less depending on desired consistency)
1 tsp salt
white or brown rice, cooked
Heat the olive oil over medium high heat and add the onions. Saute for about eight minutes, until tender and beginning to caramelize. Then, add garlic, carrots, celery, ginger, lemon zest and jalapeno. Saute for another six minutes, until veggies just start to soften and become tender.
Add lentils, water and salt and bring to a boil. Reduce heat and simmer for 20-25 minutes until lentils are tender and thick. Stir in the lemon juice. You might need to add a little more water at the end.
Serve lentils over rice.
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