Monday, October 22, 2012

Lentils & Fire Roasted Tomatoes

What day is it? Yes. Monday! And we know what that means... Spice up some legumes, get some rice going in my rice cooker, and fire up the grill!

My daughter recently discovered canned lentils. I am trying them today too. She says they are good and a bit faster than cooking them! This is OK for black or green but I would always cook red lentils myself. They have a very different texture than other varieties.


One 14 ounce can of lentils
2 tablespoons margarine

Spices:
Salt
Pepper
Garlic
Turmeric
Cumin
Super fine ground mustard seed
Paprika
Coriander works here too

Melt margarine in small non-stick fry pan. Remove from heat while you add the spices. Add the spices, return to heat and stir constantly until a little toasted. The spices thicken the margarine and it will turn slightly golden. Add the lentils and heat through.

Heat up your gas, charcoal, or indoor grill. Put those whole tomatoes on and cook until skins split and darken. They kind of dance around a bit! I am using red and yellow tomatoes from our garden.

Peel and rough chop the tomatoes and either add to the lentils
or give them a little splash of balsamic and eat them on the side instead if you prefer.

Serve over rice or with flatbread.

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