French Lentils with Cashews

In my last post I mentioned my recent bread baking experience.  For whatever reason, every time I sit down to write it I just don't have the inspiration to write about bread.  I probably should have wrote about it right away and perhaps avoided this conundrum.  Any who, I promise an upcoming post on the bread as it truly deserves a post and I do want to share it.  Once you see how easy and delicious it is you may be making it on a regular basis.

So, on to the post at hand.  I have decided to try and cut back a little on meat.  Are you going to ask me why?  O.K. I'll tell you.  My main reason is because I am trying to lose a few pounds and find that 3 oz. of meat does not do much for me.  Yes, I have it with veggies and a salad, but I just don't feel satisfied.  There are also environmental, other personal health, and ethical reasons for wanting to try to reduce my meat consumption.

In search of some recipes I went to that file of "to try" recipes and came across one I had been wanting to make for a while.  It is Butternut Squash and Hazelnut Lasagne.  The problem though, is that it is beyond high in calories and fat.  I decided to put that one aside and am working on coming up with a lower calorie version.  I then looked online at Vegetarian Times and also bought a copy of their latest issue.  There really are so many meatless options utilizing lentils, beans, and even meat substitutes.  What the heck, I'll give it a try!

In trying to find a "filling" recipe I started looking at lentil dishes.  They are high in protein and fiber and are quick to make.  I often buy a premade Spanish Lentils and Vegetables dish from Trader Joe's.  It's very good, but after reading this recipe and seeing how easy and quick a lentil dish is to make I was off to try it on my own.  I came across this recipe in the New York Times earlier this month.  I used the original recipe as a base and adjusted it to my own liking for spice and added a pepper that was in the fridge calling out to be used.  If my recipe below has too much heat for you just eliminate the crushed pepper and cayenne.  To find the original recipe, click here.   The recipe was one of many that accompanied an article by Mark Bittman on the versatility of lentils.  You may want to check that out here.  One thing to note about the original recipe is that when it was first posted it called for a 1/2 cup of lentils.  I had printed off that version and used that amount and everything was fine.  It was adjusted and now calls for 1 cup.  Your choice.  The recipe can be served as a main or side dish.  In our house we did both.  I had never made lentils before and this first experience was positive.  My only issue with this recipe is that the cashews did get a little soft.  I think mixing some in per serving or sprinkling some on top will provide the nice nutty crunch. The lentils have a bean like taste and pick up the flavors you make them with.  You can create a great home cooked healthy dish in a short amount of time.   Lentils give you the option to be very creative with flavors and produce something that tastes like you were in the kitchen for a long time when in fact you were not!

 

French Lentils With Cashews
adapted from The New York Times
Printable Recipe

2 tablespoons butter or peanut oil (I used Brummel & Brown)

1 large yellow onion, chopped
1 green pepper, diced
1 tablespoon curry powder or garam masala
1 tsp cumin
1 tsp crushed red pepper flakes (to get a little smoky flavor I used the seeds I had leftover from dried chipotles)
1/2 tsp cayenne pepper
1/2 tsp garlic powder 
1/2 tsp oregano
1/4 cup tomato paste
1 cup chopped cashews (I used a much smaller amount and then sprinkled some on top)
1/2 cup dried French green (Le Puy) lentils, washed and picked over
Salt and freshly ground black pepper
1/2 cup yogurt for garnish (optional)
1/4 cup chopped parsley for garnish (optional)

Put butter in a large pot over medium heat until it is melted and foamy (or shimmering if using oil). Add onion and green pepper and cook, stirring occasionally, until soft and onions golden, about 5 minutes. Stir in spice blend and keep stirring for a few seconds, until it becomes fragrant. Add tomato paste and cook, stirring frequently, until it darkens, another couple of minutes.

Add cashews and stir to coat them in onion mixture. Cook and stir just long enough for them to warm a bit. Add lentils and enough water to cover by about an inch.  Be sure to add enough water as your lentils need the liquid to cook.  If you add a little too much you can always just let it cook down.

Bring to a boil, then turn heat down to medium-low so mixture bubbles gently. Cook, stirring until beans are soft, 20 to 30 minutes; add more water as needed to keep everything moist. When lentils are cooked to desired tenderness and mixture has thickened, stir in some salt and pepper, then taste and adjust seasoning. Serve, garnished with a dollop of yogurt and a little parsley.

Yield: 4 to 6 servings.