Thursday, March 24, 2011

Curried Lentils and Brussels Sprouts

One of my favorite dishes is curried lentils.  Usually we serve them with kale, but since we were out of kale, and since I LOVE brussels sprouts, Matt decided to serve them with roasted brussels sprouts instead. It turns out, any cruciferous* vegetable will work with this dish.  Which is good, because I LOVE all cruciferous* vegetables.

Each recipe makes 6 servings.


3 T. canola oil
1/2 onion
4 cloves of garlic
2 t. cumin seeds
2 t. mustard seeds
2 T. Garam Masala
2 t. powdered turmeric
1 t. powdered ginger
1 t. red pepper flakes
1 1/2 t. black pepper
3 T. sea salt
16 oz. dried red lentils

1. Heat oil in the pan.  We used a 5 quart dutch oven, but any deep pot will do.
2. When the oil is shimmering, toss in the cumin seeds and the mustard seeds.  Watch out, because they will pop out of the pot, and they are HOT!
3. After the seeds pop, add the rest of the spices, stir and fry the spices for about 20 seconds.
4. Add onion and garlic and turn the heat down.
5. Add the lentils and then add cover them with an inch of water.
6. Bring lentils to a boil, then cover and simmer on the lowest setting for 20 minutes.  Stir occasionally.

7 Points+ per serving

Brussels Sprouts

1. Halve 1 pound of brussels sprouts, toss to coat with olive oil, salt, and pepper. Two teaspoons will do it.
2. Put on a baking sheet and roast at 400 degrees for 20 minutes.

0 Points+ (if you have more than one serving, the points from the oil will add up).

Serve with rice.

* Matt insisted that I had to use the word "cruciferous" in this post.  I guess that's what I get for marrying an English major that loves food.

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