Tomato Lentils

Do you know what makes me happy? When I discover something I have always made that happens to be allergen free; easy peasy! I've decided that I like food that is Yummy first, and allergen-free second, not the other way around. This is one of those recipes...naturally allergen-free! The fact that it is PACKED with healthy goodness is just a bonus.

I have to admit that this next recipe isn't something I make for my whole family, it is something Archie and I have been enjoying secretly for lunch for the last few months. Not everyone loves lentils, so I don't force it on my family, but Archie and I agree that it is yummy! It's adapted from a recipe called Indian Red Lentils from wholenewmom.com. I didn't have some of the ingredients, so I made some substitutions, and when I made it later like the recipe said, I realized I liked my version better! Nice when that happens. Another note, I serve it on brown rice or quinoa, so a little goes a long way. I half the recipe, and Archie and I eat it for about 4 days (I don't half the onions, because, c'mon, onions are awesome).

Archie Red Lentils

Ingredients

• 3-4 Tbsp coconut oil or other healthy fat. Nature’s Way is one good brand.
• 1 onion, diced (or ~ 2 Tbsp. minced plus a bit of water to reconstitute)
• 8 garlic cloves, minced (see my tip on The Easiest Way to Peel Garlic)
• 28 oz (3 1/2 cups) chicken broth (vegetable broth is also fine – See my Homemade Vegetable Broth Mix recipe)
• 28 oz can diced tomatoes (of course, fresh is fine also)
• 2 1/2 cups red lentils, rinsed 
• 1 teaspoon dry mustard
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper 
• 1/2 cup chopped fresh cilantro
• Salt to taste 

Method

1.  Melt oil in a large, heavy pot over medium heat.

2.  Add onion and garlic.  Saute 5 minutes or until the onion is soft.

3.  Add broth and next 5 ingredients.

4.  Bring to a boil.  Reduce heat to low.  Simmer, uncovered, stirring occasionally, approximately 30 minutes or until lentils are tender.  If using a pressure cooker, bring to a boil.  Place the lid on the cooker and bring up to high pressure.  Cook for 9 minutes on high [you may need a few more minutes since the tomatoes counteract the cooking of the lentils slightly.  Conversely, you could add the tomatoes after cooking the beans].  Let pressure come down naturally.  Remove lid carefully.)

5.  Stir in basil and salt to taste.

NOTE:  The lentils in the photo are red lentils.  Isn’t it interesting how they turn yellow when cooked?