Wednesday, August 19, 2009

Weeknight Wonder: Curried Lentils and Broccoli

I live in eastern Washington and around here, lentils are a big deal. This is a farming region. Along with wheat and canola, lentils are one of our biggest crops. In fact, the annual Lentil Festival is coming up this weekend in Pullman, WA. It's a weekend-long affair, including live music and one monster-sized pot of lentil chili. Ian and I won't be able to attend this year--we have a wedding to go to--but in honor of the festival, this week's recipe is all about lentils.

Curried Lentils & Broccoli

1 1/2 cups dry lentils, thoroughly rinsed
1 16-oz bag frozen broccoli (or 16 oz fresh broccoli, cut into florets)
1/3 cup peanut sauce
1 tbsp curry powder (I recommend Spice Islands--it has a nice, sharp flavor)
2 green onions
1 cup coconut milk
4 lime leaves
2 tbsp lime juice
2 tbsp light brown sugar

*Prepare the lentils and broccoli as directed on their packages. The lentils should be softened but not mushy when cooked.
*Meanwhile, in a large saucepan over medium heat, combine peanut sauce and curry powder. Snip in green onions (white and green parts); allow to cook in the peanut sauce for ~30 seconds. Add coconut milk and lime leaves; cook for 2-3 minutes, stirring occasionally. Add lime juice and brown sugar. Allow the sauce to reduce by about 1/3.
*Add lentils and broccoli to sauce and stir until completely coated. Cook 2-5 minutes more, allowing the lentils to absorb a bit of the sauce. Remove lime leaves and serve.

(Serves 2-4)

This recipe is tasty, low-calorie, vegan/vegetarian, and high in fiber. An all-around wonder meal!


  1. Laura MY MOUTH IS WATERING, IT'S NOT FAIR!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  2. This sounds really good! Thank you. Lentils are sooo good for you! I'm always looking for cleaner ways to eat - and this fits the bill wonderfully.

  3. I am curious about a Lentil Festival. I'd like to see that some day.