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