Continuing with my goal of eating more anti-inflammatory foods and changing up my food rotation I decided to put to use some red lentils that have been staring at me from the cupboard!
Do you ever do this…see a food you feel like you should be eating, purchase it, allow it to sit unused because you don’t know exactly what to do with it??
I’m a creature of habit, but working to break out of that mold a little bit at a time!
I came across a recipe and decided there had to be a way to make it work for me…aka FAST, EASY, HEALTHY.
Really this is the key to getting me to try new recipes. Turns out my version tastes fabbbbulous and got me to rock a great protein source with some huge anti-inflammatory benefits as I increase my mileage for NYC marathon training.
Spicy Red Lentil Dip
Ingredients
- 1 cup red lentils
- 1 1/2 cups water
- 1/2 a can of spicy tomatoes
- 1/2 tsp olive oil
- Spices: Ginger, tumeric, paprika, cumin, garlic
- Dash of mustard
Directions
- Bring water to a boil
- Add lentils, reduce heat and let come to a simmer for 25 minutes
- Add spices, oil, tomatoes
- Transfer to food processor and blend to desired consistency.
A little more water or juice from the tomatoes and this becomes a soup so be careful! I of course wanted to make it a meal so I served it over steamed broccoli and cauliflower. This makes a GREAT alternative to hummus, which has become my go to snack topper for veggies. Hmm maybe a way to introduce something new to your family and friends for the 4th!
Do you have any go to lentil recipes I should try?
Are you a hummus connoisseur like me?? {I swear there’s not a flavor I haven’t tested!}
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