Recently I’ve gone on a “protein kick” cooking for Kenya. Chicken, beef, fish, but what about beans. Some people dread cooking beans because they think there are too many steps in the preparation. That’s where lentils come in handy. When mixed with a grain they become a protein and lentils are packed with iron, important for the creation of white blood cells and antibodies. Iron is more readily absorbed when eaten with vitamin C, so I added tomatoes to this dish.
We used these to make this recipe_
Spiced Lentil Puree
- 1 tablespoon olive oil
- 1 tablespoon chopped onion
- 1 garlic clove, chopped
- 1 1/2 cups water
- 1/4 cup Brown Rice
- 1/4 cup Lentils
- 1/4 teaspoon cumin
- 1/4 teaspoon curry powder
- 1/2 cup tomatoes, canned or fresh
- 1/2 cup cauliflower
- Heat oil in a 2 quart saucepan and saute onion and garlic until soft.
- Add water and bring to a boil.
- Add brown rice, lentils, cumin and curry powder. Cover and simmer for 45 minutes or until soft.
- Add tomatoes and cauliflower and simmer an additional 10 more minutes covered.
- Puree mixture until smooth.
- Cool and serve
- *Don’t be freaked out by the purple color in the dish. I used purple cauliflower.