Photo by Olga Litvin

Lentils are legumes, full of vitamins, low in calories and good healthy roughage.  They are also very versatile.

Lentil and sweet potato curry

1 med. onion chopped coarse
2 cloves garlic chopped
1 T. vegetable oil
2 cups dried lentils
2 lbs. sweet potatoes, peeled and diced
2 T. curry powder (available in all markets)
1 T. ground cumin
1 1/2  quarts vegetable broth (canned is ok)
salt and pepper to taste
a few chopped mint leaves

Wash the lentils well, discard any discolored ones. In a large pot heat the oil, add onions and sauté until just limp. Add all the other ingredients except for mint. Bring to a boil. Then lower the flame and simmer for 25 to 30 minutes until lentils and sweet potatoes are tender. Serve with a few mint leaves for garnish.

Lentil salad

1 lb. dried lentils (I like to use orange lentils available at health food markets)
5 cups vegetable broth
1 onion peeled
1 small red onion chopped
1/4 cup extra virgin olive oil
5 T. white vinegar
1/2 tsp. sugar
salt and pepper
 
Rinse the lentils well, discarding any bad ones. Put whole onion and lentils in broth and bring to a boil. Lower the flame and simmer 25 minutes until tender. Drain lentils, remove the onion, put the lentils in a large bowl, add the red onion, oil, vinegar, sugar, salt and pepper. Mix well. Refrigerate for at least one hour, best if chilled for two hours. Serve as a main course or a side dish. Will keep for 5 days in the refrigerator.

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