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.
GARLIC ROASTED PORTOBELLO MUSHROOM AND LENTIL SALAD WITH FRESH VEGETABLES
I love lentils and I love mushrooms so I decided to put them together in my luncheon vegetable platter. I cooked the lentils according to the packaging instructions and let them cool to room temperature. I then mixed them with chopped fresh yellow peppers, celery and sliced roasted garlic and added olive oil and apple cider vinegar to taste. I roasted the Portobello mushrooms with chopped garlic, olive oil and pepper and just before serving I topped it with a generous amount of goat cheese. I then put it back in the oven, just long enough for the cheese to warm up.
I added to my plate using the extra chopped yellow pepper and celery in addition to the customary tomato and avocado, and flavored with some olive oil and apple cider vinegar to the fresh vegetable portions. It was certainly delicious!