your lentils fight inflammation,
and you have a soda pop.
You can have it, too! And you don’t need food dye or DayQuil. Here’s lookin’ at my fabulous lunch of “leftovers”, meaning, I had fresh turmeric, these brightly hued Hawaiian potatoes I couldn’t resist purchasing (experimentation is a good thing), and I might as well not buy any meat and just use those dried lentils that have been hanging out in my pantry for
I don’t remember how long? a few weeks.
Fresh turmeric not only tastes refreshingly zingy and colorful (it turns anything yellow), but its “curcumin” component is also a natural combatant of inflammation and carcinogens. What’s more, “the purple anthocyanin pigments responsible for the rich purple tones of the flesh [of the Hawaiian sweet potatoes] have antioxidant and anti-inflammatory properties.”* For someone still shaking that horrendous flu that swept the beginning of 2013, anything that will de-puff my visage and also taste good is just fine and dandy with me.
Make your lunch full of pigment, protein, health, and delicious properties:
1/2 cup dried beluga (French) lentils
1 cup + 1 1/4 cup water, divided
1 bay leaf
2 tbs. high heat oil
1/4 yellow onion, finely mined
4 cloves garlic, minced
1 tsp. grated fresh turmeric
1/2 tsp. grated fresh ginger
1 tbs. balsamic vinegar
1/2 tsp. paprika
1/4 tsp. sea salt
1/4 tsp. cumin
2 large sweet Hawaiian Potatoes (purple sweet potatoes), washed and patted dry
1/2 tsp. paprika
1/4 tsp. sea salt
1 tbs. olive oil
1 tbs. high heat oil
1/4 yellow onion, finely minced
Preparation time: 45 minutes (need to soak beans for at least 30 minutes)
Cook time: 45 minutes
1. Soak lentils for at least 30 minutes in 1 cup cold water. (For anywhere over 4 hours of soaking, cover, and keep refrigerated for up to one day.) Drain and set aside.
2. Pre-heat oven to 375 degrees Fahrenheit. Poke 5 holes in each potato using a fork (to allow breathing) and bake for 40-50 minutes, or until soft.
3. Meanwhile, prepare lentils: place soaked lentils, 1 1/4 cup water, and 1 bay leaf in medium saucepan and bring water just to a gentle boil, stir once, cover, and reduce heat to low. Simmer for about 25 minutes, until lentils are cooked al dente. Remove from heat and set aside.
4. Once your potatoes are soft to touch, remove from oven, and slice in half. Let cool to touch, and while still warm scoop out inside contents into mixing bowl. Mash with paprika, salt, and olive oil. Set aside.
5. Heat two medium sauté pans over medium-high heat. Heat 2 tbs. in one sauté pan, and 1 tbs. high heat oil in the other. Once oil is hot, add 1/4 large yellow onion (diced) to each and sauté for 2 minutes. Add garlic, turmeric, and ginger into one of the pans. Sauté, stirring occasionally, another minute. Deglaze the pan containing the garlic and ginger with balsamic vinegar and add cooked lentils, paprika, salt, and cumin. Add mashed potatoes to the other pan. Reduce heat on both pans to medium. Cook, stirring consistently, for another 2 minutes, or until flavors have combined. Add more water to either pan if either looks dry.
6. To serve, place mashed lentils in a small bowl to create your mold, flip over, and set mold on pan where you want potatoes. Remove the bowl, and you’ve got a pretty mound! Either drizzle lentils over the mound, or lay on top of a large piece of kale for some flavor and aesthetic amelioration.
*Source: “The World’s Healthiest Foods”. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=64