This is a recipe inspired by one I was sent from one of the FMF community members, Krissi W.
One of the staples of a slow-carb diet is a healthy portion of legumes, and lentils seem to be the ones that most folks handle best.
They’re certainly my favorite out of them all.
When I’m at the top of my game, I make a bunch of lentils and eat them all week. I decided to do that this week and show you how I usually do it.
The original recipe as outlined here is mostly how Krissi gave it to me, adjusted for the portions I could buy in the US (she’s from NZ). You’ll notice I used a couple different ingredients, which I’ll describe after the recipe.
The only thing I didn’t really keep is the cottage cheese, but I’ll mention that at the end in case you want to try it.
- 1/2 lb red or green lentils
- 1 large onion, peeled and finely chopped
- 2 cloves of garlic, peeled and crushed
- Juice of 1 lemon (optional)
- 1-2 tbsp oil
- 2 c water
- 1 c chicken or vegetable stock
Looking at the photo, you’ll notice I didn’t use some of that, so let me go over what I used.
First off, I didn’t have any garlic, so I used some garlic salt instead of garlic and salt. I also didn’t have any lemon, so I didn’t use juice.
Also, instead of water and a chicken stock cube, I used a jar of some beef broth I made and just used water for the remainder until I got to 3 cups.
To get a little more veg, I folded in about a cup of frozen, chopped spinach when the lentils were done cooking.
Finally, instead of oil, I just used the fat that had rendered when I made the broth and rose to the top of my jar.
- Gently heat the oil in a large pan.
- Add the onions and garlic and stir to coat with the oil. Cover and saute for 5 minutes, until starting to soften.
- Add the lentils and stir to coat with the oil. Cook for 2 minutes.
- Add 1 c of the water. It will spit and hiss a bit, because the pan is hot. Stir well and simmer gently until most of the water has boiled off. Add the lemon juice.
- Then add another cup of the water. Stir well and simmer again.
- Keep using the stock the same way you added the water, little by little, until the lentils are soft and mushy. This takes 20-30 minutes. Taste & season with salt and pepper.
Krissi’s original recipe calls for about 2/3c of cottage cheese. After the lentils are done cooking on the stove, you mix in 2/3 of the cottage cheese to help keep it moist. The last part you spread on top, baking at around 400F for 30 minutes, or until the top is bubbling and lightly browned. Technically allowed on slow-carb, but use with discretion.
Got a recipe you’d like to share with the world? Send it on over! I’d love to feature it on the blog!