December 04, 2010

Red Lentil Stew

I've mentioned before that the boy dislikes lentils, but with this dish and the fresh flat bread, we might be approaching something close to a lentil dish that he actually enjoys (?!).  This is good because lentils are fabulous in both flavor and nutrition.  A 1/4 cup of dried lentils contains only 70 calories (and they just about double in size when cooked) and has 7 g of protein, plenty of fiber, and 15% of your daily iron requirements.   Also, they're 50% of your daily delicious requirement.

Red Lentil Stew

Serves 2 ...or 1 if you aren't eating gobs of rich bread and hummus on the side

1/2 c dried red lentils
2 c water
1/4 t ground coriander
1/4 t cinnamon
2 t cumin
1/4 t cayenne (or to taste)
1/2 t garlic powder
1/2 t paprika
dash of black pepper
1/2 t salt
1 c fresh spinach
1 large carrot, sliced into medallions

Clean the red lentils, making sure there aren't any pebbles/debris, then add to the water.  Bring to a boil, then add the carrot slices.  Turn down to simmer and let cook for 15 minutes or until the lentils fall apart when you gently stir.  Add the seasonings, then add the cleaned spinach to the stew and cook until the spinach wilts.

Serve with pita or some other flat bread.  I think this would be good with eggplant, too.

There you have it.  Healthy comfort food in a bowl.

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