It's been a veritable lentilfest around here since my operation.
My body tells me it needs lighter fare than meat. Fish and chicken have their places, no question, but lately it's been lentils.
They make a great meat substitute and for that I am grateful.
I've made burgers with them and a pan loaf thingy that defies description for several reasons ( it was tasty, thought, give it that) and last night we had lentil balls.
They're like meatballs. To the cooked lentils I added the pulp from the morning smoothie: carrot, watermelon, cherry, garlic, lettuce, and sauerkraut.
I also added slow fried onions and mushrooms as they are the key to making lentils taste similar to red meat.
Chop onion, slice mushrooms, and let them fry slow and low for at least a half-hour, covered.
By low I mean once they start cooking turn the heat down to barely noticeable. I tossed in some fresh garlic toward the end.
I found a recipe for a tahini sauce made with garlic, lemon. cumin, and cilantro which I have mostly followed. It sets off the lentils beautifully.
I am grateful I have lentils, that I know what to do with them, and that they serve my current need to eat lighter than usual.
I am further grateful my husband loves lentils and would eat them every day if he could.
2 hours ago