Red Lentils and Tomatoes

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Lentils are one of those versatile ingredients. They are packed with protein and are a staple for vegetarians. They are also a staple for Indian cuisine. Giggle…I had been eating them in a variety of ways before I discovered that they were a pantry item of my Indian friends!

I like them and use them for many recipes – with or without meat. I use mostly ham, lamb, or pork with lentils. One of my sisters is a vegetarian and her favorite recipe that I prepare for when she visits is Shepherd’s Pie, substituting lentils for the beef/lamb.

For someone venturing into vegetarian cooking or just curious about the simple lentil that’s good for you, this is a great recipe to start with and decide if you want to explore using lentils for a variety of meals – with or without meat. They are also good in salads!

Red Lentils and Tomatoes

1/2 red split lentils
3 cups of water — for cooking lentils
1/2 tsp turmeric
1 tsp salt
4 green chilies slit lengthwise
2 ripe tomatoes, chopped
2 tsp olive oil
1 tsp cumin seeds
2 tbs fresh chopped cilantro

1. In a saucepan, add lentils and water. Bring to a boil.
2. Add the turmeric, salt, and green chilies and cook for about 15 min.
3. Add the tomatoes and cook for another 5 min. Mix the lentil and tomato mixture well – it should have a nice soupy consistency that is not too thin or too thick.
4. In a small skillet, heat the oil on medium heat for about one minute, then add the cumin seeds and wait till the seeds begin to sizzle.
5. Pour this seasoned oil with the cumin seeds over the lentils and stir in the fresh chopped cilantro.
6. Serve your red lentils and tomatoes over steamed white rice, as I learned is traditional in Indian cuisine or as a soup with some hot buttered toast for a light meal. Serves 3

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