Last night I got home from Anaheim back to the chilly Philly and promptly made some curried lentils with carrots. Then I made some israeli couscous as a side-piece. There's nothing quite like mushy hot Indian food in this cold!
Here's how I did it:
1. Cover a cup or two of dried green lentils in water. Heat on high. Add some garlic cloves.
2. When the lentils start getting a bit softer, add some chopped carrots to the mix.
3. After a good bit, the lentils should really soften up. I also had a sweet potato lying around, so I chopped and added that as well. Keep adding a bit of water here and there until the lentils are truly soft.
4. Once things were getting a bit more stewy, I added a bunch of curry powder, cayenne pepper and cinnamon. Bragg liquid aminos too! Stir it up, little darling. And take tastes to determine the optimal spice balance. Salt is cool as well.
5. Towards the end I added some raw coconut oil. Keep heating until you're happy!
6. For the israeli couscous, I just added some olive oil to a frying pan--added the dry couscous (about a cup) and stirred it around in the oil. Keep heating until browned. Then add a few cups of water (little at a time until absorbed).
Yum!
No comments:
Post a Comment