Sunday, February 26, 2012

Warm Spiced Lentil Bowl with Yogurt and Smoked Almonds

After a bunch of days last week in the 50s, all of a sudden the temperature dropped and I am back to being cold. I already had nearly everything to make this, so I decided to stick it on the meal plan. I mean, the first word in the title is "warm," and that automatically makes it sound like comfort food. Right? Right. And it was a success! Comfort food, indeed! It's one of those types of meals that has a seemingly random assortment of ingredients that come together to make one lovely little dinner. It was easy and took very little time to prepare. I would definitely make this again.


Warm Spiced Lentil Bowl with Yogurt and Smoked Almonds
Vegetarian Times, December 2011

2 1/2 teaspoon toasted sesame oil
2 1/2 teaspoon whole cumin seeds
1 medium carrot, chopped (1/3 cup)
1 rib celery, chopped (1/4 cup)
1 medium leek, trimmed and chopped (white and light green parts)
3 cups low-sodium vegetable broth
1 cup brown lentils, rinsed and drained
3 cloves garlic, minced (1 Tbs.)
1/3 cup smoked almonds, coarsely chopped
1/2 cup plain nonfat Greek yogurt

1. Heat oil in large saucepan over low heat. Add cumin seeds, and cook 1 minute, or until fragrant. Stir in carrot, celery, and leek. Increase heat to medium-high, and sauté 3 minutes. Stir in broth and lentils. Bring mixture to a simmer, reduce heat to low, and cook 20 minutes, or until lentils are tender. Stir in garlic, and cook 5 minutes more. Season with salt and pepper, if desired.

2. Ladle lentil mixture into 4 bowls, and garnish with almonds and yogurt.

Yield: 4 servings

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