Enjoy this quick, healthy dish between splurges to stay at the peak of your game this holiday season. Serve it with easy, homemade whole cranberries for a bright zing of flavor. Serve over hot rice or quinoa.
Active time: 10 minutes. Total time: 50 minutes. Serves 4. Doubles well. Vegan, gluten-free, low fat.
1 cup dried brown or green lentils
2 cups water
1 teaspoon salt
1 clove garlic
1 yellow onion
2 teaspoons olive oil
2 teaspoons curry powder
1/4 teaspoon ground chipotle (optional)
1/2 cup cooked whole cranberries or cranberry sauce
- Pick through and rinse lentils (see Basic Beans). For faster cooking, put lentils in a bowl with water and salt to soak while you prepare the vegetables. If you are not in a hurry, just let them rest in the colander.
- Mince garlic and chop onion. Heat olive oil in a medium pot over medium-low heat. Add garlic, curry powder, and chipotle if using to the pot, stirring once or twice until fragrant. Stir in onion, coating it well with spices. Cut carrot lengthwise and then into half moons 1/2-inch wide. Stir carrot into onion mixture and cook, stirring occasionally, until onion is soft and translucent.
- Add lentils, water, and salt to pot and bring to a boil over high heat. Reduce heat so lentils barely bubble, cover, and cook until lentils are very tender but still hold their shape.
- Serve hot over rice or quinoa, topped with cranberries. Keeps refrigerated for up to five days and frozen for a year.