I used to struggle with recurring overeating of food. Bored with everything I’d ever made, I spent hours browsing through take-out menus and cookbooks, trying to find a dish that would whet my appetite. I’ve learned to overcome my boredom by reaching for an ingredient I have little experience with. This is how I developed my love for beets, cannellini beans and especially lentils.
I spent a month with lentils, trying every possible color and combination, and sampling every cuisine that had a lentil dish to offer. After all, lentils are supposed to bring good luck, and I thought I could never have enough luck. During this time, every guest in my home and my neighbors were subjected to one of my lens experiments.
Simply Recipes / Jazzmin Kaita
How I loved lentils
If you haven’t shaken lenses properly, you’re not alone. I was also wondering what the heck lenses are. A bean? A pea? (They belong to the same legume family.) Interestingly, lentils are very difficult to spoil. You can simply simmer them in water and given enough time they will become tender. If there is too much water, drain the lentils afterwards.
Similar to rice and other grains, lentils absorb the flavors of their environment spectacularly well. Unlike rice, lentils are full of fiber, iron and potassium.
Why I love these one-pot lentils
Tomato-braised rice is one of my favorite dishes, so it made sense to replace the rice with lentils. The result was just as filling and satisfying, but when I added cumin and carrots it really came together. The cumin filled the house with an intoxicating scent and gave the tomatoes a warm complexity. The carrots offered sweet contrast.
Now this dish is part of my fall repertoire – it’s so easy to make and perfect to warm up for lunch the next day. I serve it as is, with no accompaniments or accompaniments. Think of it like a thick, spiced lentil soup. There’s almost no prep and very few ingredients required, and once it’s on the stove, there’s almost no need to hold it by hand.
Simply Recipes / Jazzmin Kaita
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2 tablespoon olive oil
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3 medium Carrotspeel and cut into 1/2-inch pieces
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1 tablespoon kosher saltdivided
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3/4 teaspoon ground black pepper
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2 cups dry green lentils
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1 (14-ounce) can diced tomatoes in tomato juice
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4 cups Water
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1 tablespoon ground cumin
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Chopped fresh parsleyoptional
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Sauté carrots:
Heat the oil in a large pot over medium-high heat. When the oil shimmers, add the carrots, 1 teaspoon salt, and black pepper. Shake the pan every 30 seconds or so to keep the carrots moving.
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Add lentils:
After 4 minutes, the carrots should be nicely browned around the edges. Add the lentils and stir until coated with oil.
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Add tomatoes, water and cumin:
Add tomatoes and water. Swirl some water around in the tomato can to get all the tomato flavor into the pot. Add the cumin and remaining 2 teaspoons salt to the skillet and stir.
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Cook and serve lentils:
Cover the pan, bring the lentils to a boil, then reduce the heat to medium-low and simmer until the lentils are tender, 50 to 60 minutes, stirring every 10 minutes. If the lentils become very thick before they are fully cooked, add a little more water. Season to taste and serve garnished with finely chopped parsley if desired. It adds a nice herbal touch and a bit of color.
Store leftovers, well covered, in the refrigerator for up to 6 days. To reheat, microwave with vented lid for 2 minutes, stir, and microwave for another 30 seconds at a time until piping hot.
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Simply Recipes / Jazzmin Kaita
| Nutritional Information (per serving) | |
|---|---|
| 213 | Calories |
| 8g | Fat |
| 28g | Carbohydrates |
| 10g | protein |
×
| Nutritional Information | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 213 |
| % daily value* | |
| 8g | 10% |
| Saturated fat 1g | 5% |
| 0 mg | 0% |
| 1099 mg | 48% |
| 28g | 10% |
| Fiber 11g | 41% |
| Total sugar 6g | |
| 10g | |
| Vitamin C 16 mg | 79% |
| Calcium 89 mg | 7% |
| Iron 5 mg | 28% |
| Potassium 696 mg | 15% |
| *The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are specified, the one listed first will be charged for nutritional value. Side dishes and optional ingredients are not included.
