Posts tagged ‘lentils’

January 23, 2012

Food: Coconut Green Curried Lentils with Sweet Potato.

Yes, I am eating more and more vegetarian meals.

And I am liking it.

This is a spicy dish. Make sure you have a glass of water next to you.

The sweet potato cuts the spicy green curry! It’s one of those perfect combinations. I swear. You are just going to have to try it. For real this time.

Coconut milk. Cilantro…obcessed, if you didn’t know.

Coconut Green Curried Lentils with Sweet Potato

Makes enough for 2 servings


  • 1 teaspoon Olive oil
  • 1 Sweet Potato, cooked
  • 1/2 can of Coconut milk
  • 1 heaping tablespoon Green Curry Paste
  • 1/4 cup or more Cilantro, chopped
  • salt and pepper
  • Lentils (see note below)


1.  In a medium-sized saucepan, heat olive oil over medium high heat. Dice sweet potato into medium size bites. Put into saucepan. Saute for a couple of minutes until the sides of the potato pieces are brownish – toss occasionally. Turn heat down to medium low. Add coconut milk, curry paste and cilantro.

2. Stir gently to fully incorporate ingredients without breaking apart the potato. Taste and add salt and pepper. Add lentils – I added about 3/4 cup per serving. Heat for 30 seconds, until everything is heated through and combine.

3. Serve and enjoy hot! …add more cilantro to the top for more garnish and color 🙂

*Cooking Lentils: I don’t measure – this could be a bad thing for you if you are following this recipe to a ‘t’. I poured about 1 cup of lentils into a pot an about 2 1/2 cups of vegetable stock. Bring to a boil, cover slightly and turn down heat for a rapid simmer. Stir occasionally and check the liquid – you may need to add more. Test the lentils for doneness – they should still have somewhat of a bite to them but not be complete baby food – somewhere in the middle is perfect! I would say roughly 20 minutes. In this recipe, I made the lentils the night before and chilled them overnight.

March 3, 2011

Food: Lentils with ham.

After my gracious Mother-in-law sent me her version of lentil soup, I had to try my own rendition of it with a little twist.

This made so much that I was able to put 2 quarts in the freezer for another day, with left overs to enjoy right then and there with Mr. A.

And Mr. A approved.

The original recipe courtesy of the NY Times a long time ago by way of my Mother-in-law. And now changed slightly by me.


  • 2 tablespoons butter
  • ½ cup chopped onion
  • ¼ cup chopped celery
  • ¼ cup chopped carrot
  • 2 large cloves garlic, minced
  • 1 tablespoon curry powder
  • pinch of cumin
  • 1 teaspoon Siracha, hot sauce (optional of course)
  • 6 cups chicken stock
  • 1 cup dry lentils
  • 1/3 cup barley
  • 1/2 lb. ham, cubed
  • salt and freshly ground black pepper

1. Melt butter in large stock pot. Add the onions, celery and carrot and sauté until tender but not brown. Stir in the garlic, cook for a minute or two, then stir in the curry powder, cumin and Siracha.

2. Add the stock, bring to a simmer, then stir in the washed and picked lentils and barley.

3. Being to a boil, lower the heat to simmer, then cook for about an hour and a half until the lentils and barley are tender. I checked mine at 1 hour and added about 1 cup additional stock.

4. Stir in cubed ham and season to taste with salt and pepper.

5. Let cool completely if its going right into the freezer or enjoy piping hot!

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February 1, 2011

Food: Lentils.

Note: this is not a recipe. It is a food question.

I am searching for a fabulous lentils recipe. I have these lovely but lonely lentils. I want to consume them. They are too hard and bland and oh so raw. Help. Please.

Lentil soup. Lentils with Sausage. With ham. With rice.

Lentils with butter?

Please share. Please.

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