I love lentils.
They cook quickly (10 minutes or so) and they satisfy like a bean without all the soaking and extended cook times. They work well in many applications - be it a French style lentil salad served at room temperature, a warming lentil stew, or an Indian style dal. You can have them as a vegetarian main course, or use them as a foundation or accompaniment to a proper meat course. (Great with Salmon.)
Lentils, like various nuts and grains, are a staple in our house. My typical go-to is a salad of cooked lentils, cooled to room temperature, tossed with a bit of shallot, celery and herbs, dressed in a mustard vinaigrette, and topped with a nice canned tuna in olive oil. It is hearty, healthy, and satisfying, and makes a great lunch.
You’d be smart to keep them on hand, too.
On a recent trip to DC I stopped in at a perennial favorite, The Bombay Club, in the shadow the White House. It is an elegant, classic dining room, the service is tight and unobtrusive, and the food is always delicious. On this particular trip I ordered the Seafood Thali, a platter of various stews and curries (several with seafood); it’s an assortment of different taste experiences, and makes for great eating. Perfect for when you want to try it all.
Included on the platter was a delicious curried lentil stew. It was the highlight, and inspired me to make my own easy lentil curry at home.
So, I did.
For this dish I used Brown Lentils.
Let me tell you about it:
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