Lentils truly are one of the best foods for a plant-based diet. Easy to prepare, inexpensive, have a decent amount of protein, fiber and potassium and they can be used in many different types of dishes from Indian to Middle Eastern to Mexican to Italian. Oh, and let’s not forget filling–they are quite satisfying without being heavy. Unlike most other types of beans, they do not need to soaked overnight and cook fairly quickly (especially split lentils).
Let’s get to today’s tortilla and then I’ll add the lentil recipe.
Home-made tortilla of the day, spicy cooked lentils, black wild rice, fresh parsley, avocado (yes, avo is back!) and Trader Joe’s Jalapeño Hot Sauce.
So tasty, I think I’ll have another one. These tortillas are very small.
Here is the recipe for the lentils:
1 cup red split lentils (sorted and rinsed)
1/2 cup red onion, chopped (or other onion)
3 cloves garlic, minced
2-1/4 cups low sodium vegetable broth (I used my home-made)
1/4 cup white balsamic vinegar (you could use white vermouth or red wine)
1+ tsp red pepper flakes (or less if you are a wimp!)
1 tsp black pepper
Sea salt to taste
1 Tbsp sunflower oil (or use olive oil)
Heat oil in a medium saucepan, add the onion and garlic and saute stirring constantly for a couple of minutes. Add the lentils and stir to coat with oil. Stir in the remaining ingredients. Cover with a lid and simmer over low heat until the lentils are tender and most of the liquid has been absorbed, about 12 minutes should do it. Makes 4 servings.
Healthy Hypocrite Tip: What the heck do you mean by sort? It’s a good idea to take the dry lentils and put them on a white plate or tray and look through them for any tiny stones or stems and such. You don’t always find anything, but it only takes a couple of minutes and you’ll be glad you did, especially if you do find something!