Lentil Saute with Indian Flavors

Continuing with our lentil theme... Tonight's dinner demonstrates that you can have the same protein two days in a row, in this case lentils, but still enjoy very different flavors and textures.

Tommie stepped up to the plate (pardon the pun) and cooked dinner, while I was away playing at the Pilates studio. He cooked it perfect: lentils, onions, garlic, some chocolate mint from the garden, some top-secret spices, and topped off with plain yogurt.

I came home in time to help with the rice and followed Jack Bishop's "Simplest Rice Pilaf" recipe. 99% of the time I make rice this way: a little butter, heat up a cinnamon stick, toast the rice in the pot and then add the water. It's crazy what one cinnamon stick can do to a pot of rice. Out of this world.

We're going with a 4.5 for tonight's meal. It's a perfect "Crap! We have nothing to eat! Oh wait, I always have lentils, garlic, and onions in the pantry... I know what I can make!" meal. If you're a vegetarian, you want to add this one to your repertoire.