I'd lived the last 20 years of my life thinking that lentils were something you only ate if you were either a) a devout vegan or b) had no remaining taste-buds. Little did I know that lentils could become an incredibly rich and fulfilling meal on their own accord.
Not only are they delicious, a great source of protein and score low on the GI scale but easy to cook too. It's one of those dishes you can prepare earlier in the day and leave simmering away gently whilst all flavours and aromas release themselves into the broth.
Preparation time: 20 minutes
Cooking time: 2 hours +
Ingredients: 1 cup of green lentils
3 cups of water
1 cup of carrot - diced
1 large onion - diced
2 rashers of bacon - diced
1 cup of frozen peas
1 20 grams of butter
4 teeth of garlic
Tsp powdered ginger
2 cups of preferred stock
|Red, green and black lentils are all low GI.|
Cook lentils with 3 cups of water until tenderized, generally taking 45 minutes to an hour then drain. Fry in a large pot the butter, bacon, onion and various herbs and spices. Add lentils, carrots and peas to the pot. Cover with stock. Cover and simmer for a minimum of 1 hour. Add water as necessary. Reduce the stock as desired.
Mighty good served with rice, patacones and an egg - sunny side up.