Red Lentils

This was actually my first time making lentils.  We really enjoyed them and will definitely have them again.  This dish is high in protein and very low in fat.  When put together it makes a kind of stew consistency which is perfect for this time of year.  Naan is perfect with this dish.  If you don't have naan, you can substitute tortillas.

Obviously this dish can be turned vegan by substituting vegetable stock, but my father recommended using Polish Kielbasa in this recipe - which I think is genius!!!  This would be a perfect addition to the lentils.  But, since we're trying to keep things low-fat and semi-vegan here - there will be no Polish Kielbasa in the listed recipe ;)

Lentils are done soaking and ready to add

Saute the onion, tomatoes, and garlic

Add the stock and bring to a boil

40 Minutes later

The Final Plating

Red Lentils

Ingredients

1 Cup Masoor Red Lentils (Split)
2 Cups Chicken Stock
1 Onion (diced)
2 ts. Garlic
1 15oz. Can Diced Tomatoes
1ts. Cumin
1/2 ts. Tumeric
1/2 ts. Paprika
1/8 Cup Cilantro
Season salt to taste

Directions

1.  Cover lentils with water for 2 hours.  Drain.

2.  Saute onions and garlic until translucent.

3.  Add tomatoes, stock, lentils and bring to boil

4.  Reduce heat, add cumin, turmeric, paprika and season salt

5.  Simmer for 35-40 minutes.