I can never ever stick to a recipe. I had planned to make “Red Lentils with Coriander” (Masoor ki dal) from my new cookbook, the Asian Vegan Kitchen for dinner on Tuesday, but it came out much differently. I didn’t even use red lentils. Here’s what I came up with.
Lentils with Cilantro
Ingredients (serves 3-4)
- 1/2 cup lentils (dry)
- 2 cups of water
- 1 carrot, chopped
- 2 stalks of celery, chopped
- 1/2 teaspoon turmeric
- dash of sea salt
- 1.5 teaspoons (at least!) Asian 5-spice powder (I used the one I got in my present from Leng; so good!)
- 1 tablespoon olive oil
- 2 teaspoons ginger, freshly chopped
- 1/2 large white onion, roughly chopped
- 1/2 cup fresh cilantro, chopped
- Soak the lentils in water for 10-20 minutes. Drain. Combine the lentils with the 2 cups of water in a saucepan and bring to a boil. Add the turmeric, salt, carrot, and celery. Reduce heat to medium and cover; cook for about 20-25 minutes longer.
- In a large saute pan, heat the oil over high heat. Add the onion, ginger, and 5-spice powder. Saute for about 2 minutes.
- Add the cooked lentils to the saucepan (and more water if needed) and mix well to heat it through. Add the cilantro at the last minute and remove from heat. Serve hot.
Enjoy. I had mine plain, and Bobby had his with white rice. Bobby loves everything about being macrobiotic (he’s lactose intolerant to begin with), but he cannot live without his white rice. Sigh. I tried.
I have good news on my gum addiction – I went cold turkey on Sunday right after I posted about it and I haven’t had a piece since.
I also got interviewed by Anna over at the Blue Plate Special…
- You’re a regular practitioner of vinyasa yoga- what brings you back to your mat everyday? In other words, what do you love most about yoga?
So many things. I’m going to mention a couple – first, it really lets me clear my mind and stop thinking so much (my mind is usually running a mile a minute). It’s also something that I can do anytime, anywhere – all I need is my mat. Flowing with the breath (the meaning of vinyasa) helps me understand my body better.
- Describe the best/most memorable meal you have ever eaten.
One of my favorite meals was back in college. Bobby and I had a favorite Italian restaurant called Zaza’s. Every time that we went I would get a green salad and steamed mussels, and they had the best (warm and fresh!) bread for dipping in the white wine mussel sauce. There were so many herbs in in the sauce (including oregano, my favorite), and sopping up the flavors with that bread was heaven. We always got dessert. Sometimes it was real Italian bread pudding, sometimes chocolate mousse, and sometimes fresh sorbet. I miss Zaza’s.
- If you were a kitchen appliance/tool/gadget, which one would you be and why?
I would be a ceramic knife. I love these, and I just ordered a nice little set off of Amazon (the price – not so little). Bobby’s mom introduced me to them – she has a wonderful knife from Japan. I don’t think I’m particularly knifelike, but ceramic knives are probably my favorite things to use.
- What is your favorite aspect of being a part of this blogging community?
I love how readers/commenters/other bloggers are so supportive and so helpful. I’ve learned a lot from my bloggies.
- If you could live anywhere in the world, where would it be and why?
I have never been to Hawaii, but it sounds perfect. Always warm/hot, with beautiful sunny weather. (I’m perpetually cold so I want to go somewhere perpetually warm.)
Thanks again Anna! I just found her blog and I love it. Readers: feel free to leave your answers to these questions in the comments.
If you have questions that I haven’t answered, or anything that you want to discuss, just leave it in the comments today and I promise to get back to you. I try to respond to every question, but sometimes I miss one 🙂 Happy Thursday!
24 Replies to “Lentils with cilantro & an interview”
Fun q&a session! Thanks for sharing!
holy cats, that is a yummo dish, gonna try that this weekend!
ceramic knifes? do they dull?
Yay! I’ve heard those ceramic knives are incredible- jealous!
Fun post! We are in the market to buy (invest?!) in some nice knives. I’ll check those out.
Way to go on beating your gum addiction 🙂
lentils looks great! (I can’t stick to any recipe either! I just need to add some personal touch :))
Agree with you about #1 and #4.
have a nice thursday! 😀
I love cilantro – probably my favorite herb – then rosemary! Love the Q&A!
Great interview AND recipe 🙂 Thanks!!
The lentils look great! And love the Q and A!
i have really grown to love and enjoy lentils!
Hehe I have a habit of not following recipes, either. “They’re more like ‘guidelines’ anyway!”
Enjoyed the Q & A!
I never follow recipes either. Love your version! I’m cilantro crazy!
Yummy din din! I want to try ceramic knives! I enjoyed the interview too:)
Quitting gum made my stomach sooo much happier.
Ceramic knives? Oh wow! Neat!
And oh yum yum! Lentils!
What you ended up making looks delicious! You must be a great cook if you are able to change recipes on the fly!
haha couscous is the best cat name eva! That is a lovely interview and i agree on the hawaii part for sure!
That is a lot of five spice powder!
Looove lentils and your answer to #1!! 😀
ohhh boy do those lentils look amazing! i bet the cilantro tastes amazing in there. glad that bobby likes the macrobiotic way of eating–i bet that having his support is really encouraging.
have a gorgeous friday!
Hey Maggie! I just found your blog and I think it’s very cool! I love anything with lentils so the dish you made sounds great. Enjoy your day!
I love cilantro and five spice powder —they must taste awesome together and I think I will try them in my next stir-fry. Glad you liked the gentle yoga – it’s my favorite.
I tried out your recipe tonight and it was great. I used curry powder instead of Asian 5 spice. Also, I added some sriracha for additional spice.
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