Leaning Vegetarian

Lentils are fabulously quick, so this was another pick for brown bagging.  These are plain green lentils, though red lentils would substitute just fine.

To start, rinse the lentils a few times and pick through to make sure there aren’t any rocks. I use the very scientific measurement of a cup of lentils and then water up to the first knuckle on my index finger.

Bring them to a boil:

When they reach a good boil, cover the pot, turn down the heat to very low, and simmer them until they absorb the water and are soft to the bite.

At this point, I let it cool a bit and then put half in the freezer and half in the refrigerator.

To make the curried lentils, we’ll need the lentils (that’s half of the one cup dry we started with) and

1/2 a small onion chopped
chopped ginger to taste (this is about a tablespoonful)
1 clove of garlic, chopped
carrots, chopped  (these tiny ones are from the carrot patch we should have thinned last month)
2-3 tablespoons coconut milk (We had some leftover coconut milk in the freezer – it keeps quite well this way if you don’t use all of a can.)
1 teaspoon green curry paste (ok, here, a generous knifetipful)

Saute the onions and carrots til the onions are a bit transparent, then add the garlic, curry paste, and ginger, and then the rest of the ingredients to the saucepan.

Bring this to a boil, and it’s ready to eat.

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