Lentils are pretty cool. There are many different varieties of this round legume: brown, green, black, and yellow just to name a few; brown are the easiest to find around here. They are filling, probably due to the high amount of protein in them and have a good deal of dietary fiber. Also, for the ladies out there -- they're high in folate which is an important to have in your diet if you're thinking about reproducing.
I don't know if anyone else out there is like me, but I often cook right when I get up in the morning. Sure, a lot people probably cook eggs and pancakes first thing in the morning, but for some reason this morning I wanted lentils -- so lentils it is. I adapted a lentil recipe in Mark Bittman's book How to Cook Everything Vegetarian and I do enjoy it quite a bit. I hope you do too.
Simple Lentil (gluten-free, dairy-free, vegan)
2 tablespoons olive oil
1/2 onion, chopped
1 celery stalk (including leaves)
1 carrot, chopped
3 cloves of garlic, minced
1/2 teaspoon saffron threads (optional)
1 cup of dried lentils
1 1/2 teaspoon ground cayenne pepper
2 cups of water
salt and pepper to taste
Add the olive oil to a pan on medium high heat. Add the onion, celery and carrot and saute for about five minutes. Add the garlic, saffron, cayenne pepper and lentils and saute for one minute. Then, add the water, bring to a boil and then down to a simmer for at least thirty minutes until the majority of the liquid has reduced. It shouldn't be a soup, but it shouldn't be dry either.
I'm hoping at some point to ground dry lentil into a flour and create a batter to replicate the Indian daal wraps (they have a name that I cannot remember) that I get at Indian restaurants. They are amaaaazing.