Lentils and rice were my childhood comfort food. There's something so soothing and rewarding about those cute little round lentils. It must be all that protein but also the fact that my mom would cook them in sautéed onions, garlic, and tomatoes, and the house would smell like comfort.
It's been a very cold spring in New York City so far, and I find myself wanting to create that kind of warming comfort for my kids.
If you have a reluctant eater and you worry about their protein and fiber intake, try getting them hooked on lentils.
I make extra lentils to have some left over for Thermos lunch boxes the next day. Two comfort meals for kids - check!
Lentils recipe:
2 cups lentils (I like Goya Pardina lentils because they are smaller and therefore cook faster without the need to soak overnight)
1 onion, chopped
1 tomato, chopped
3 cloves garlic, chopped
sea salt
Sauté onion until translucent, then add garlic, then tomato, and sea salt. Wash lentils and add to sautéed veggies. Add four cups of water and cook lentils in medium heat until cooked through. Serve with brown rice. Remember to make extra for lunch boxes the next day!
