LENTILS PLATTER WITH A HINT OF CURRY AND SERVED WITH ROASTED AND FRESH VEGETABLES
Lentils, Lentils, Lentils….. One of my favorite grains, and this time I added some curry to spice it up a little. I cooked 1 cup of lentils with 3 cups of water, added ½ tsp of grape seed oil, a ¼ tsp of salt and ½ tsp of curry powder. Bring it to a boil, lower the heat and let it cook until all water is absorbed, just like you would cook rice. When it was ready I added olive oil and a bit of apple cider vinegar before serving.
As I am now into the habit of roasting any vegetable that comes to mind, I added to the lentils a generous dollop of roasted garlic and complemented the dish with some roasted carrots, beets, parsnip, yellow pepper and eggplant, as well as some steamed baby bok choy, fresh celery and avocado. Needless to say perhaps, but it was delicious! Ah, don’t forget to add the olive oil and vinegar of your choice, together with salt and pepper to taste.