Beans–Day 7

I got a new cookbook the other day–More-with-Less–and today is the first time I”m trying recipes from it. I *love* getting new cookbooks. LOL!

We’re moving slowly today with most of us home for the holiday so it’s lentils to the rescue again today. My boys have school today and will be home for lunchtime.

Today I’m making Curried Lentils and I’ll serve those over Coconut Lime Rice.

Curried Lentils

• 1 cup lentils, rinsed and sorted
• 2 1/2 cups water
• 2 beef bouillon cubes
• 1 bay leaf (I omitted)
• 1 tsp salt (I omitted)

Bring to a boil and simmer for 20 minutes. Saute:

• 1/4 c margarine
• 1 large onion, chopped
• 1 clove garlic, minced

Then add:

• 1 tsp salt
• 1-2 TB curry powder

Fry briefly. Add to cooked lentils with:

• 2 TB lemon juice
• chopped parsley (I omitted)

Coconut Lime Rice

• 1 can full-fat coconut milk
• 1 1/2 cup water
• 2 cups basmati rice
• 1 tsp salt
• 1/2 tsp black pepper
• 6 packets True Lime

Mix coconut milk and water together in large saucepan and bring to boil. Add in the rest of the ingredients. Reduce heat and cover. Cook for 20 minutes.

 

The Results: Oh. My. Word. These were *amazing*! Even Miss PIcky Pants (“eewww….we’re having beans again??”) loved this meal. I didn’t make enough and will have to double the recipe for the lentils next time. And there *will* be a next time.