Sunny Lentils

This is a wonderfully bright and healthy recipe that I created one day when I was looking to use up the rest of my red lentils and fell in love with this flavor combination. Brown lentils could probably also be used, but would require more cooking time and more water for simmering as the tiny red lentils cook much faster than brown. You can add your own spices to your taste preference. I think crushed pineapple would work well in this recipe for more of a tropical flavor.

Step: 1

Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, red bell pepper, garlic, tarragon, curry powder, salt, and black pepper; cook and stir until onion is softened, about 5 minutes. Stir in diced tomatoes; bring soup to a simmer.

Step: 2

Stir

Step: 3

and coconut into the soup; mix well to combine. Simmer soup, covered, adding water as needed, until lentils are tender, 15 to 20 minutes.

Per Serving: 201 calories; protein 10.9g; carbohydrates 28.3g; fat 4.9g; sodium 219.8mg.

The name of “stew” can refer to both a food and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.