Simple & Quick Red Lentils

This is a wonderful dish to prepare when you’re short on time. Red lentils are the star ingredient here – if you’re not familiar with them, this is your chance to get acquainted. Like other lentils, they are powerhouses of protective nutrients, a good source of protein, and rich in fiber, B-vitamins, and magnesium (not to mention inexpensive and versatile). Red lentils cook more quickly than other varieties of lentils, which is great for time-pressed cooks.

Using the microwave simplifies preparation and reduces cleanup, which is always a good thing! (I admit, it is odd not to saute the onions in olive oil, but trust me, microwaving them works well in this dish).

I typically serve this with brown rice, garnished with parsley and almonds.

Ingredients

2 large carrots, chopped
1 medium onion, chopped
1 ½ cups (about ¾ lb) red lentils
2 ½ cups vegetable or chicken broth (to reduce cooking time, I usually use boiling water + Better Than Bouillon vegetable base)

OPTIONAL Ingredients (if you have time – nice, but not necessary!).

Stir in after cooking:

½ tbsp. olive oil
Juice of 1 lime

Garnish with:

1 1/4 cup finely chopped almonds
½ cup finely chopped parsley

Instructions

1. Chop carrots and onion. (If you are using bouillon, put water on to boil).

2. Transfer carrots and onions to a large microwave-safe bowl or casserole, cover, and microwave on HIGH for 3 minutes.

3. Stir in the lentils and broth, cover, and microwave on HIGH for about 10 minutes (this might be a bit longer if using room-temperature broth). Drain if any of the broth has not been absorbed.

4. If you have time and the ingredients on hand, stir in the olive oil and lime juice, and garnish with parsley and almonds.

NOTES

If you like a smooth texture (kids might prefer this), blend with an immersion blender before garnishing.
If you want a thinner dish, add more broth or milk.
Spice it up: consider adding curry paste or powder or fresh herbs (e.g. rosemary, thyme)

Makes about SIX 1-cup servings.