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Discovering Lentils

I have had an interest in cooking with Lentils more creatively for a while now. They are cheap and healthy, what more could you want!?! When I picked up The Wheat Free Cook at Williams Sonoma a couple weeks ago and flipped to this recipe for Lentils and Chickpeas I was very excited and had to pick it up! I made the recipe today while I was cleaning house (again proving I should not multitask while I cook). I think I overcooked the lentils, but I still loved the end result, so that's all that matters. It is a really basic start, but the cumin really compliments the green lentils. I used 3 cloves of garlic instead of just 1 for more flavor and when I make it again I may add carrots or another root veggie.

3/4 cup green lentils (picked over and rinsed)
1 medium onion, chopped
1 garlic clove, minced (or 3 if you're like me and love garlic)
3/4 cup chopped parsley (I didn't have it, so I didn't use it, not missing much in my opinion)
1 cup cooked or canned chickpeas, rinsed and drained
1/4 cup extra virgin olive oil, plus additional for drizzling
1/4 teaspoon ground cumin
Fresh ground black peper

1. In a large saucepan, combine the lentils, onion, garlic, parsley, salt and 4 cups water. Bring to a boil, reduce heat and simmer until tender, about 30 minutes.
2. Drain, reserving liquid. Return the lentils to the saucepan with 1/2 cup of the cooking liquid. Add the chickpeas, olive oil, cumin, and black bepper to tast. Heat gently and tast for seasoning. Serve hot, drizzled with additonal olive oil.

I think this one will freeze well and will make a great bring to work lunch :)
-l.v.

http://www.amazon.com/Wheat-Free-Cook-Gluten-Free-Recipes-Everyone/dp/0061119881
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