Cold Curried Lentils

August 10, 2011 at 8:00 am 1 comment

After three months of being an omnivore (and a few truly carnivorous weeks in Europe), I am back to my vegetarian ways. My dad is particularly perplexed by this, since he is the kind of man who thinks dinner doesn’t count if there is no meat. But honestly, I feel better when I am not eating meat. I have more energy after meals, definitely get more veggies in my diet, and all around feel healthier. I still will stand by my philosophy of being a better friend than a vegetarian, and will not turn down someone’s hospitality simply to maintain my dietary preferences. However, my recipes from now on will be vegetarian!

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There are two things I love most about cooking as a vegetarian. The first is enjoying tons of fresh fruits and veggies! It is really simple to eat healthy when a huge box of produce shows up at your doorstep. I have explained the Boston Organics program briefly before, and am so glad to be a returning customer! I received my first delivery for the new school year yesterday, and found kale, lettuce, green beans, cukes, onions, plums, nectarines, apples, oranges, bananas and thyme all nicely waiting for my on the porch when I got home from class! I have convinced many of my Boston friends to join either Boston Organics or a CSA, both for the convenient for delivery and for the fact that it forces you to always be stocked with fresh, mostly local, organic produce. My sister even found a really similar program in Philly and is considering joining, and is really excited about learning to cook veggies so they taste good. My enthusiasm for veggies may sicken some, but is obviously infectious, so watch out ;)

The other thing I love is finding alternative protein sources: beans, nuts, seeds…. but one of my favorite vegetarian protein sources is lentils. My mom picked up some naan at the store during my last few days home, and I knew that I wanted some lentils with it. With it being so hot and humid, I wanted to stay away from the stove as much as possible. These lentils are light and creamy, with just enough curry flavor to make it interesting. They are not the most photogenic beans… I promise they taste better than they look! I enjoyed the lentils with naan for dinner with a few of my spaghetti squash fritters, but they would also make a great light lunch on their own!

Question: What is your favorite vegetarian protein?

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Cold Curried Lentils

1 cup dried lentils

2 cups water

1/2 cup Greek yogurt (soy yogurt if vegan)

1 tsp curry powder

1 tsp dried cilantro

3 stalks celery, chopped

Cover dried lentils with 2 cups water. Bring to a boil, and then reduce heat to allow lentils to simmer. They should be cooked through and soft in about 15 minutes. Be careful that the water doesn’t boil off or the lentils will burn at the bottom! Allow the lentils to cool. Mix with Greek yogurt, herbs and spices, and chopped celery. Season with salt to taste if desired. Refrigerate or serve at room temperature.

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1 Comment Add your own

  • 1. Rufus' Food and Spirits Guide  |  August 10, 2011 at 12:06 pm

    Cool, always looking for new ways to make lentils. I’m an omnivore, but especially in the summer can go meatless.

    Reply

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