From Cali to Philly: A Love Story
Lentils are one of my favorite foods, in addition to ice cream, filet mignon, and the like!
I got really excited when I saw a new (to me) lentil recipe on Jenna’s blog, which she adapted from Andrea’s recipe, which first appeared on Jaden’s blog. This chain of lentil love was inspired by an Indian dish from Nirvana Restaurant, all the way across the country in Beverly Hills.
Wherever you are, you’ve got the ingredients for this fabulously fast and comforting recipe, which evolved on its journey from Cali to Philly. I made a few substitutions, incorporating what I had on hand, and it turned out perfectly!
- 1 cup dried french green lentils (or whichever variety you have on hand – should be whole though)
- 1 14.5-oz can diced tomatoes + 1/2 small can of tomato paste (blend in food processor until smooth) – I did not have a can of tomato sauce so I made my own
- 2 tablespoons fresh grated ginger
- 4 cloves garlic, minced
- 1 teaspoon chili powder
- 2 tablespoons light butter
- 3 tablespoons half & half
- dash of salt & ground black pepper
In a medium-sized pot, cover lentils with about 2 inches of water and bring to a boil. Reduce heat to medium and simmer, covered, for 20 minutes. Drain lentils and add back to pot. Mix in tomato sauce, ginger, garlic, chili powder, butter, salt and pepper. Simmer, covered, on low heat for 1 hour. Turn off heat and mix in half & half for a slightly creamy finish. Serve over basmati rice.
This recipe is simple, yet flavorful. I am in love.