Black Lentils Straight Up
I've had some requests from my vegetarian friends to come up with a lentil recipe. Honestly, lentils are really not my thing. While they are full of fiber, protein and nutrients, they are little tiny carb bombs. All carbs turn to sugar in the body, so I'd personally rather have a bowl of ice cream. Since that's really not a good idea either, I've added these legumes back into my diet in small portions - no more than 1/2 cup a day, maybe two days a week.
I don't take a challenge lightly, so I'm still on the mission to make lick-the-bowl-clean lentils. This prep is very good, simple, clean, light and easy-to-prepare. I used those tiny little Black Beluga Lentils. The smaller the legume, the easier to digest. These little guys are even better the next day.
2 T olive oil
1 medium leek, white and pale-green parts only, finely chopped
1 clove garlic, thinly sliced
1 T tomato paste
1 cup Black Beluga Lentils
2 T Tamari
Kosher salt and freshly ground black pepper Thinly sliced scallions (optional; for serving)
Heat oil in a medium saucepan over medium heat. Add leek, garlic, and tomato paste and cook, stirring often, until fragrant and tomato paste begins to darken, about 4 minutes.
Add lentils and 21⁄2 cups water.
Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 45–55 minutes.
Remove from heat and let sit, covered, 10 minutes.
Add Tamari and season with salt and pepper.
Serve lentils warm topped with scallions or cold.
Time: 1 hour
HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.