Spiced Veggies and Lentils

Veggies and Lentils

Since I arrived in Paris I have been eating two things excessively: cheese and bread.  I love both of these so this has not been a huge hardship at all.  However, after a week of the cheese-and-bread diet I was starting to feel the lack of veggies.  I went to my local grocery store and picked up whatever veggies looked good along with some lentils.  I then made a one-dish meal with Moroccan spices and topped it with plain yogurt.  So healthy that I didn’t feel at all guilty about returning to the French diet the next day!

Spiced Veggies and Lentils

-1 Onion, chopped

-2 Carrots, chopped

-2 Turnips, diced

-Handful of Haricots Verts or other green beans

-2 Tomatoes or Canned Tomatoes

-1/4 Cup Lentils

-2 Tsp Ras al Hanout**

-Plain yogurt for serving

1.  Heat a tablespoon of olive oil in a saucepan.  Add onion and cook until transluscent.

2.  Add carrots, stirring for one minute.

3.  Add turnips, tomatoes, lentils, spices, a pinch of salt, and 3 tbsp water.  Cover and simmer over low until veggies are tender and lentils are cooked.  Approximately 20-30 minutes.

4.  Add hericots verts, cover and cook until crisp-tender, approximately 3-4 minutes.  Taste and adjust seasoning.

5.  Serve with plain yogurt.

*This could be made with any veggies.  Choose whatever looks good!

**Spices could be changed.  Yellow curry or garam masala would be nice as would fresh herbs.


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