I've begun using lentils a lot more, and I have to tell you that I'm really starting to dig them!
Lentils have more protein than any other legume or nut (besides soybeans and hemp), and are packed full of folate, vitamin B and fiber. They aren't as "bean-y" as other legumes in terms of texture, but still have a creaminess to them that makes them perfect for the cold months ahead.
This recipe is fairly simple, with only 6 ingredients, it makes a delicate but filling side dish.
Lentils with Leeks and Bok Choy
1 c dry lentils3
3 c vegetable broth (or water)
2 leeks, sliced (white and light green parts only)
1 t fresh ginger, grated
1 bunch of bok choy, end of the stalk removed, and then sliced thin
2 T tamari or other soy sauce
Cook the dry lentils and broth in a saucepan. Let it come to a boil and cook for 5 min, remove from heat and let sit cover. Place your sliced leeks in a bowl of cold water to remove any of the dirt that gets in between the skin of the leeks. Drain them and dry them off with a kitchen towel. It's important you get them as dry as you can so that when you saute them you don't get splattered (water and hot oil do not mix!)
Heat some olive oil in a saute pan. Saute your leeks with a little salt & pepper. Add your ginger and bok choy. Saute until the greens have begun to wilt. Add your lentils and tamari.