Sunday, June 12, 2011


I like green lentils. The others tend to have that soapy taste, even after rinsing forever. Lentils are a great little legume – packed with protein, fiber and other good stuff. Throw in a few other veggies with some vibrant colors (like our tomato and pea friends), and you have a party. Nothing extravagant, but the kiddos seem to like it. I think the simplicity is what appeals most to them.

1 cup dried green lentils
½ tsp. salt
½ tsp. ground fennel seeds
1 Tbs. olive oil
14.5 oz can diced tomatoes
15 oz. sweet peas
About 1 cup water

Rinse lentils thoroughly. Drain liquid from the peas and tomatoes into a measuring cup (it should equal about 1 cup; add enough water until you have 2 cups total). Put lentils, salt, ground fennel seeds, olive oil and water mixture into a saucepan and heat over high heat until it reaches a boil. Turn down to low, cover and let simmer until the liquid has been absorbed (about 25 minutes). Add peas and tomatoes and cook for 5 minutes more.

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