Columbian Lentils

I give up meat for all of Lent every Easter season and every year need to find creative dishes chocked full of protein sans meat.  Lentil dishes fit the bill.  They are low fat and filling.  Work at the barn has been steady but landscaping has been rocking the last few weeks so I've been making a slew of one pot wonders lately and decided to revisit this healthy fella.  This original recipe I think uses green lentils, though it's not specified, just judging by the cooking times but I use red lentils which are smaller and cook faster (no soaking needed!).  My parents cooked lentils one way for years so I steered clear as an adult but have recently given them another chance and so should you! Go ahead...you know you want to...

Columbian Lentils

Columbian Lentils

1 cup red lentils
2 tbs olive oil
2 green onions, sliced
1 tbs cumin
1 tsp salt
1 bay leaf
6 cups chicken stock
2 medium tomatoes
1 tsp garlic powder
5 baby red potatoes, half inch cubed
salt & pepper to taste

Heat oil over medium and saute onions, cumin, salt, bay leaf, garlic powder  just a minute or two then add lentils.  Stir to coat one minute and add stock and tomatoes.  Bring to boil while stirring and boil about 10 minutes.  Add potatoes and cook until lentils and potatoes are cooked.  Salt and pepper to taste.  Serve over rice and feeds 6.  This can be gluten free and is even better the next day.

Tweaked from All Recipes