Yummy lentils
I have been a busy little bee with lots of posts to plop on this site! I am going to be posting recipes I have discovered, adapted, or created. You will probably notice that a lot of them are gluten-free. Well, if you don’t already know this about me, I am kinda famous for being a hypochondriac. My newest thing is that I am pretty sure I am allergic to gluten…and now maybe corn. No doctor has diagnosed me, but who needs western medicine, anyways?! I am trying to follow my body’s intuition, and we shall see how that goes. Anywho, a friend has recently introduced me to a very lovely lady…a lady who is attempting to win me over and defeat Martha Stewart…this lady is Barefoot Contessa. I like to call her “shoeless” Contessa, though. She has lots of wonderfully simple, wholesome and gluten-free recipes in her book Barefoot Contessa At Home. I came across this one called STEWED LENTILS AND TOMATOES and decided to adjust and alter it a little bit, and voula, we have a new favorite!
INGREDIENTS
2 Tablespoons good olive oil
1 teaspoon Coconut oil
2 Large Carrots Diced
1 Medium potato cubed
1 Zucchini diced
1 Onion diced
4 cloves crushed garlic
1 (28-ounce can) crushed tomatoes
1 1/2 Cups French Green Lentils
2 1/2 Cups Chicken Stock
2 1/2 Teaspoons Garam Masala
1/2 Teaspoon Cayenne Pepper
2 Teaspoons Dried Thyme
Ground pepper to taste
1 Tablespoon Apple Cider Vinegar
Kosher salt to taste
I cooked the vegetables in oil for about 8 minutes or until onions are tender. Add the garlic for the last minute. Add liquids, lentils and spices to the pot. Bring to a boil, then reduce to simmering. Put lid on and cook for about 50 minutes or until done. It should turn out yummy and like a stew. We served it atop a small bed of coconut brown rice, and then put some soft goat cheese on top. Yumm! Serve with a brightly colored salad, and you have got the healthiest meal in town for a great price! Thanks Shoeless Contessa! We love you…..
no comments