KICK -UP YOUR SPICE TO KICK THE SUMMER DOLDRUMS AWAY!

Summer arrives with a Bang! The Fourth of July, al fresco dining, luscious fresh fruits and vegetables, the thrill of the outdoor grill, cold, refreshing foods and drink, all spell fun. Add afternoons spent seaside, walks along the beach and glorious sunsets for a summer idyll.

AL FRESCO LUNCHEON

WAVES AT THE BEACH

SIESTA SUNSET

Then there is the other side to the story, pesky bugs and insects, heat, humidity, vacationing crowds and, maybe summer's not so great….well, let's say a little too long to maintain the idyll.

It is at that point when the long month of August looms ahead and I'm already sick of salads and cold food that the desire for a change starts to stir... Of course, I still love that cool food, but the longing for something HOT, both temperature and spice wise erupts, yes, Hot, Spicy Comfort food!

This is when the foods of India, Thailand, South Africa, etc. really make sense. They lift you up, heighten your senses and offer a break from routine.

Today, I discovered a quick, simple, delicious and healthful dish to satisfy that urge, SOLA! You really don't want a huge pot of something at this point, just a taste to clear the air!  Curried Red Lentils with Veggies! 

When I first saw red lentils, I was overjoyed anticipating  a lushly colored dish.  Disappointment set in instantly. As soon as you cook red lentils, that lovely orange/peach color disappears! You are left with an earthy beige mass. Assuming they were the same as the brown lentils I had been accustomed to cooking, I overcooked them. The result was a beige/brown mush and I was crushed.

RAW RED LENTILS

My family used lentils in salad and I fondly remember a hearty lentil and spinach soup loaded with garlic..  So, garlic seemed an obvious thing to add to my mush, along with some spices, oil and vinegar. Not bad,  it actually tasted pretty good.  Since then I have learned how to use red lentils. They make a  great "dip" and a "creamy" soup.

Today, neither soup nor dip appealed.  I was craving a quick, healthy, hot lunch with spice and crunch. A foray into my pantry and fridge revealed the secrets to success. Red lentils, hot and sweet curry spice, carrots, a few broccoli florets and some scallions. A closer inspection of the resources revealed some chopped pistachio nuts and a bottle of Coconut Aminos…Eureka!

CURRIED RED LENTILS WITH VEGGIES

• 1/2 cup red lentils
• 1 cup broth (chicken or veggie)
• 1 teaspoon coconut oil or olive oil
• 1 scallion
• 1 carrot
• 5-6 broccoli florets
• 1 tablespoon coconut aminos
• 2 teaspoons curry spice
• red pepper flakes (optional)
• chopped toasted nuts 

Rinse the lentils and place in a small pan with coconut oil. Saute briefly for about 1 minute to coat lentils. Add broth or water and curry spice. Bring to boil, then turn heat down to simmer. Cover and cook for about 5-6 minutes.

Wash and cut carrot and scallion into rounds. Cut broccoli into bite sized pieces.

Add veggies and cook about another 5 minutes until they are barley tender and most of the liquid is absorbed by the lentils. Add the coconut aminos and red pepper flakes if desired. 

COCONUT OIL AND COCONUT AMINOS*

Serve hot in a bowl and garnish with chopped nuts (almonds, cashews, pistachios) and some extra scallion.

COOKED RED LENTILS AND VEGGIES

I used hot and sweet curry spices from Penzeys. Their Peri Peri spice could also be used.

Substitute vegetables or use extra of what you have on hand..sweet peppers, peas, spinach, snow or snap peas, etc. would all be good.

*Coconut Aminos have the same flavor and saltiness as soy, but is soy free and much lower in sodium and low glycemic…a great healthy choice!

Enjoy!

Sola