Tuesday, January 13, 2015

Black Lentils in Balsamic Figs and Toasted Walnuts

It's still early in the New Year, so my body goes back and forth between craving healthy, good proteins with low sugar to the left-over holiday tin of See's Candy Toffee sitting on the console table. 

Please, somebody hide that thing!

Fixing simple meals like this and having them readily available in the fridge is helping the transition.

Black Lentils in Balsamic Figs and Toasted Walnuts -         ShowFoodChef.com

1 cup Organic Black Lentils
1 Tbls Minced Onion
2 cups Vegetable Broth
2 cups Water
salt & pepper to taste
3 Dried Figs chopped small
½ cup Balsamic Vinegar
1/3 cup Walnuts, toasted and loosely chopped
Small bunch of fresh chopped Parsley
(garnished with dollop of goat cheese and avocado)

1)   Rinse lentils, then add onion and lentils to a saucepan over Med. Heat and stir to toast for about 3-5 minutes. 
2)   Pour in broth and water, bring to a boil, season, cover and reduce heat to low and simmer for about 25 minutes.  Drain and hold.
3)   While lentils are simmering, add the Balsamic Vinegar and Figs into another small saucepan and bring to a boil.  Continue cooking until thickened and reduced, for about 3-5 minutes.  Don’t leave unattended.
4)   Toss together the lentils, the Balsamic glaze and figs, the walnuts and finally the parsley.  Serve warm or chilled.

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