I have been pretty much obsessed with lentils for lunch lately. They are incredibly cheap, and they do the trick when it comes to protein. Trying to come up with different ways to eat lentils occupies my thoughts pretty often, as I tend to get bored having the same lunches week after week, so last Sunday I raided the cabinets and just started experimenting. I started by soaking 2 cups of red lentils and 1 cup of split peas in water until softened.
Once they had soaked up all of the water, I poured in a can of coconut milk.
It sort of looks like oatmeal. . .
After I added the coconut milk, I added, you guessed it, curry powder, about 2 TSP plus a few good grinds of black pepper, a pinch of garlic powder, and 1 TSP chili powder.
I was doing a bunch of other things around the house, so I let this sit on the counter for a couple of hours, allowing the lentils and split peas to soak up the coconutty spice flavor.
Then I started adding in some other ingredients we had on hand.
A 4 ounce can of fire roasted green chile peppers
About 2 cups of Trader Joe’s fire roasted corn, one of my favorite ingredients
I didn’t even cook the mixture until I was at work there next day where I microwaved it for a minute and a half.
Definitely one of the better lunches I have had in awhile. Because of the lentils and split peas, this dish provides a protein packed punch in addition to vital antioxidants. I am learning a lot about antioxidants while reading The O2 Diet, an excellent book I received last week.
Paired with a piece of fruit, a handful of almonds, and a cup of mint tea, this soup was my lunch for a couple of days. . . and then I made another batch! I didn’t get tired of it this week, and I can’t wait to add in some more veggies and maybe another can of chilis for even MORE spice.
I just love creating recipes and improving on them! Have you had any successful, random combinations lately in the kitchen?
