This recipe was inspired by a dish served to us years ago when John was in graduate school. Little did I know then how nutritious lentils are for you when properly prepared – I just knew that they were economical! Lentils are high in phosphorous, calcium, potassium, zinc and iron, plus vitamin B. Not only are they economical, they are one of the most nutritious legumes!  

I have even served it cold and it was a hit! Not only does the plain yogurt add a surprisingly tangy refreshment to the spicy sauce, it also provides a source of probiotics to the meal.

Egyptian Lentils

Ingredients

• 2 c. lentils -(where to buy in bulk)
• 2 Tbsp whey, lemon juice or kefir
• 3c. tomato sauce
• 1 tsp cumin (where to buy spices)
• 1 1/4 tsp chili powder
• 2 cloves garlic, minced
• 1/2 tsp salt (where to buy REAL salt)
• plain yogurt

If you are looking for organic non-irradiated herbs & spices Click Here.

Procedure

Soak lentils overnight  in covering them in warm water and 2 Tbsp. of whey, lemon juice or kefir. Drain, rinse and place in a pot with water to cover and cook until tender.

Mix tomato sauce, cumin, chili powder and minced garlic together - simmer over medium heat for 15 minutes.

To serve: Place a bed of lentils on plate. Top lentils with tomato sauce. Serve the yogurt on the side.

To eat:  Using a fork, scoop up a bite of the lentils and sauce and then dip them into the plain yogurt – enjoy!

This post is part of:  Weekend Gourmet, Summer Salad Sundays, Monday Mania, Fat Tuesday, Hearth and Soul, Allergy Free Wednesday, Healthy2day Wednesdays, Real Food Wednesday, Slightly Indulgent Tuesday, Full Plate Thursday, Pennywise Platter, GAPS Friendly Friday, Fresh Bites Friday, Whole Foods Fridays, Fill Those Jars Friday, Ultimate Beans & Rice Recipe List

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