Lemon Curry Lentils
On Sunday, I posted this:
Apple cinnamon oats for the baby: made. House: vacuumed. Sheets: washed. Lemon curry lentils: simmering. Homemade valentines from the baby: crafted. Dogs: about to be walked.
It’s amazing what you can accomplish when you’re putting off the grading that needs to get done.
…to Facebook. So true. I really did get a lot done on Sunday. I didn’t get a lot of grading done, but I got a lot of other stuff done.
I’ll post the homemade Valentine’s project soon—they turned out really, really cute.
But for now…about those lentils…
Lemon Curry Lentils
1 onion, chopped
4-5 cloves garlic, minced
1 small bunch swiss chard, stripped from the stalks and leaves cut into strips (about 2 cups)
2 carrots, chopped
2 tbsp. lemon juice
1 tsp. garlic salt
1 tbsp. yellow curry powder
1 tsp. turmeric
1 cup lentils
4 cups broth (chicken or vegetable would be fine)
1 can diced tomatoes
1/2 cup golden raisins
Heat olive oil in heavy-bottom pot. Add onion and garlic. Cook for 5 minutes over low heat, until beginning to soften. Add chard and carrots and cook for another five minutes. Add spices, lemon juice, and lentils. Stir to combine. Add broth, raisins, and tomatoes, raise heat to high, and bring to a boil. Boil for 3-4 minutes, then reduce heat and simmer, partially covered, for about 45 minutes, until lentils are soft.
And, the final result:
Delicious with crusty bread! Slightly sweet from the raisins, with a nice tartness from the lemon juice and a spicy depth from the curry—so good all together!
Well, we’re looking at ANOTHER house this morning—I kind of feel like Goldilocks with this house hunt. But, this is the first time we’ve been able to actually take our time looking at houses (as opposed to, you know, looking at a house and buying it within 24 hours. Which we have now done twice. Ahem.), so we’re trying to take our time and make sure we get a house we really love.
Have a great Tuesday!