I tried a new recipe from How to Cook Everything Vegetarian by Mark Bittman. I’m in love with this cookbook. It’s very informative and it has many recipes and variations to them.
After coming home from a run around Bryan Park, I was starving. I knew I had some lentil in the pantry that needed to be used. So I went to the vegetarian source and looked for a quick and easy recipe that included lentils.
I sautéed some onion in a little bit of olive oil until they were starting to caramelize. Then, I threw in some minced garlic and waited for them to get a little bit of color in them. Then I added 2 cups of veggie broth and 1 cup of brown lentils. I also added cumin (my favorite spice) and some red pepper. The recipe called for paprika but, surprisingly we were out of it! I didn’t miss it though. I let the lentils simmer for about 40 minutes or so. I also check on them every once in a while to make sure I didn’t need to add some more broth. (I ended up needing to add a splash toward the end)
This dish was amazing. I loved how simple yet delicious it was. I even had enough left over for two lunches! Score! I forgot to take a picture of it 😦 Sorry