I'd vote for making dal with red lentils. I love Ethiopian misor wat, the spicy red lentils dish, though that may not be everyone's taste and may need specialty ingredients. Otherwise, make Indian Dal. I've bookmarked this recipe from Real Simple ages ago though I haven't made it myself: Spiced Dal With Cilantro Yogurt.
Here's a recipe from one of my favorite lunch places in midtown:
Quick lentil salad (the recipe in the cookbook serves it with grilled salmon & a sherry vinaigrette -- let me know if you want the entire recipe ): - 1 cup cooked lentils, at room temperature - 1 medium avocado, cut into 1/4-inch dice - 4 cups arugula - zest & juice of 1 lemon - 3 tablespoons pecans, toasted - 3 tablespoons parsley leaves - salt & fresh ground pepper to taste
In a medium bowl, toss the lentils, avocado, arugula, lemon zest, lemon juice, pecans, and parsley. Season with salt & black pepper. Drizzle sherry vinaigrette over salad and serve.
no subject
Here's a recipe from one of my favorite lunch places in midtown:
Quick lentil salad (the recipe in the cookbook serves it with grilled salmon & a sherry vinaigrette -- let me know if you want the entire recipe ):
- 1 cup cooked lentils, at room temperature
- 1 medium avocado, cut into 1/4-inch dice
- 4 cups arugula
- zest & juice of 1 lemon
- 3 tablespoons pecans, toasted
- 3 tablespoons parsley leaves
- salt & fresh ground pepper to taste
In a medium bowl, toss the lentils, avocado, arugula, lemon zest, lemon juice, pecans, and parsley. Season with salt & black pepper. Drizzle sherry vinaigrette over salad and serve.