A few weeks ago I made an odd impulse purchase–French lentils from the bulk section at the Santa Monica Coop–sometimes I get a bit overzealous in the bulk section so I had these around for a few weeks and didnt know what to do with them. Since I am looking for more nutrient dense foods to eat while on this 1200 calorie diet I thought I would whip this into something that tastes good but doesnt have too many calories.
1 cup french lentils
1 small onion
Handful of baby carrots, slivered
4 cloves garlic
2 tbsp Olive oil
Heat oil in a large saucepan or dutch oven. I used my Le Creuset dutch oven for this. Chop up the onion, sliver the carrots, and mince the garlic add to the hot oil. Add a pinch of salt, pinch of rosemary, dill and oregano. Let this sauté for about 10 minutes uncovered.
Add the rinsed off lentils and saute for another minute. Then add either 2 3/4 cups of water and a cup of chicken stock or if you’re going veggie use veggie stock or just add 3 and 3/4 cups water. Bring to a boil, then cover and simmer over low heat. I had to leave it simmering for about an hour before the lentils were the right consistency for me, soft but still keeping their form.
This recipe makes about four cups when cooked. A one cup serving should have about 147 calories and its packed with protein. This is great as a side dish, a main feature or as part of a salad. Serve warm or cold. It’s also good with a dollop of sour cream or a sprinkle of soft cheese on top.