Recently I’ve gone on a “protein kick” cooking for Kenya. Chicken, beef, fish, but what about beans. Some people dread cooking beans because they think there are too many steps in the preparation. That’s where lentils come in handy. When mixed with a grain they become a protein and lentils are packed with iron, important for the creation of white blood cells and antibodies. Iron is more readily absorbed when eaten with vitamin C, so I added tomatoes to this dish.

*Don’t be freaked out by the purple color in the dish. I used purple cauliflower.

Indian Lentil Stew (15 Baby Servings, freeze 1/2)

1 Tbsp Onion, chopped
1 Garlic Clove, chopped
1 Tbsp Olive Oil
1/4 Cup Brown Rice
1/4 Cup Lentils
1 1/2 Cup Water
1/4 Tsp Cumin
1/4 Tsp Curry Powder
1/2 Cup Tomatoes, canned or fresh
1/2 Cup Cauliflower

1. Heat oil in a 2 quart saucepan and saute onion and garlic until soft.
2. Add water and bring to a boil.
3. Add lentils, cumin and curry powder. Cover and simmer for 50-60 or until soft.
4. 10 minutes before mixture is complete, add tomatoes and cauliflower. Cover.
5. Puree mixture until smooth.
6. Cool and serve