Red Lentils with Sun-dried Tomatoes

This recipe comes from the Joslin Diabetes Cookbook -- an odd thing for us to have on the shelf in our house, but it was a freebie to my hubby a few years ago, and we've been impressed that some of the recipes are really nice.  I love how this recipe turned out -- the mild flavor of the lentils with the bright flavor of the sun-dried tomatoes is wonderful. I added a few Indian seasonings to give it more flavor.  This was actually a soup recipe, but in fact the lentils absorbed all of the liquid, so it is just a lentil dish, which I like better.  The other nice thing is that this only took 15 minutes to cook. As easy as making pasta!

Red Lentils with Sun-dried Tomatoes. Yum!

Ingredients

Olive oil

1 medium onion, chopped

2 cloves of garlic, minced

1 cup dried red lentils

3 oz of dry-packed sun-dried tomatoes, chopped (over 1/2 cup)

4 cups low-salt chicken stock

2 bay leaves

cumin, about 1 tsp

corriander, about 1 tsp

white pepper - to taste

ancho chile (few shakes, to taste)

Heat olive oil in non-stick pot.  Add onion and saute over medium-high until soft. Add garlic and saute 1 minute more. Add red lentils, sun-dried tomatoes, bay leaves, and chicken stock to the pot.  Bring to a boil, then lower heat and let simmer for 15-20 minutes.

Red lentils become yellow when cooked...

Ava approved!