Indian-Spiced Lentils

This fall weather is a bit crazy.  It was a nice fall chill all last week, and now we're back to being in the 80's this week.  I just want my nice fall weather!

My half marathon is going to be here before I know it, and I've been a bad trainee.  I did something to my shoulder last weekend and it's ached all week, but starting to feel better.  So hopefully I can get back to running this upcoming weekend because I'm not going to have a very good time come October 30th if I don't!

Anyway, it's another soup-type recipe.  I've been working on slowly cleaning out my pantry for the past couple of weeks (it's nuts in there!) and noticed I had an abundance of lentils - so what better to do than make a quick curry or soup!  So I did a quick Google search and I was led to an Honest Cooking recipe that helped use up some of my CSA vegetables too!


Ingredients:
Adapted from an Honest Cooking recipe

1/2 cup french green lentils, washed
1 onion, finely chopped
1 tomato, chopped
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
juice from 1 lemon
salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon garam masala
1 red bell pepper, seeded and chopped
1 white/yellow bell pepper, seeded and chopped
1 cup chicken stock 

In a medium pot, add lentils and cover with water.  Stir in tomatoes and tumeric.  Bring to a rolling boil and simmer until the lentils are soft and cooked, about 30 minutes. 

Heat olive oil in a large skillet under medium high heat until hot.  Add bell peppers and onions.  Cook until starting to soften, about 5 minutes.  Add garam masala and stir until fragrant, about 1 minute. Season with salt, cayenne pepper, and lemon juice.  Add lentil mixture and chicken stock. Bring to a slow boil and simmer for about 10 mins.

Serve with steamed rice.




Have a great Thursday guys!