Do you know what I love? Lentils. A steaming bowl of lentils says “food” to me stronger than probably anything else. It feels great knowing I can pretty much eat as much as I want with no short or long term ill effects. They’ve got all the nutritional benefits of beans (fiber, protein), but they cook much more quickly and have much less gas. I can make a pot and eat for days.
I generally saute and onion and whatever other vegetables are lying around (carrots, tomatoes, celery, potatoes) in a little oil and throw in some berbere. Berbere is an Ethiopian spice mixture that’s a little spicy, a little sweet tasting, and very satisfying. I buy in from the corner store at 18th and Yesler (they also sell injera, the spongy flat bread you get at Ethiopian restaurants). I add a bunch of lentils and water, cook until tender, and salt to taste.
These lentils are great over rice, with injera, with a nice chunk of bread, with potatoes, scooped up with corn chips, or straight out of the pot. They freeze great.
I ate mine tonight with some basmati rice and collard greens with a touch of cardamon. If I’m feeling indulgent, I’ll melt a touch of earth balance of top.
