For both nutritional and ethical reasons, I only purchase non-factory-farmed meats. The thing is, I still eat animal protein everyday. The “Meatless-Monday” idea is appealing, though rarely satisfying to a carnivore. That was until I came up with this dish. I don’t know if it’s the lightly curried almonds combined with hearty lentils, but I didn’t even feel like I needed a steak after this one!
Time: 15 minutes
Serves: 4
Ingredients:
1 tablespoon ghee 1 clove garlic – finely chopped ¼ teaspoon ground cinnamon ¼ teaspoon ground coriander ⅛ teaspoon kosher salt ½ cup raw almonds 5 ounces mixed baby greens such as kale, chard or spinach 19 ounce can lentils – rinsed and drained 1 tablespoon fresh lemon juice ½ teaspoon Maldon salt 1 ounce parmesan cheese – shavedPreparation:
Place a frying pan on medium-high heat and add the ghee. Once the ghee is hot, stir in the garlic, cinnamon, coriander and kosher salt.
Add the almonds and cook, stirring occasionally for three minutes or until they begin to brown. Remove the almonds with a slotted spoon and set aside.
Place the greens and lentils in the pan, tossing occasionally until the greens are slightly wilted and the lentils warmed.
Plate the greens and lentils topped with the lemon juice, Maldon salt, parmesan and almonds.
I recently read Manitoba is the largest producer of Lentils in the world…
A few years back, I helped an acquaintance with some of the technical aspects of setting up an online trade publication. It happened to be for pulse producers and I had no idea how much is grown on the prairies. It’s really quite amazing, yet you still don’t hear much about it.