Okay, so before I get to the good stuff (i.e. the food) there are a few things I would like to share with you.

1) I have been added to the foodie blogroll!! I’m a REAL foodie now. Before I was just pretending, but now it’s serious. If you are a food blogger out there, you should join too. It gives you the chance to be entered into a bunch of contests, and its also an easy way to find likeminded individuals within the blogger community.

2) I dyed my hair. As shown below. Its not that different than it was before, slightly darker and slightly redder. I chose it because the color was called Cinnaberry. I think I may stick with it for a while.

3) It was super warm here in boston today (above 50) so I ran outside! 6.1 miles in 53 minutes…that’s 6.9 mph, including stopping for traffic lights, so maybe I might actually be faster. The best part is that my knee didn’t hurt at all and I felt like I could keep going. I’m beginning to seriously think about training for the NYC half marathon, which is in August. You’re not guaranteed to get in and registration is run by a lottery, but I’m definitely going to register for a 5M race in July. That won’t even require any training!
4) I found out yesterday that I got into Columbia’s MD/PhD program! I don’t think it will change my decision about Cornell because I want to do cancer research and Cornell is affiliated with Sloan-Kettering, but it’s good for my ego 😛 .
5) I won a contest over at Roni’s Weigh…a backpack filled with $40 worth of Sensible Portions snacks. I am really excited, as this is the first time I have won anything within the blogging community, and it also means I get free food. Free guilt-free food. Yum.
Okay, now that I’ve teased you long enough, onto the food. After being so meat heavy earlier in the week, I decided to go for some vegetarian fare. I have a bag of lentils that has been sitting on my shelf for a while now, so I figured I’d better make a dent in it before they go bad. I had seen a recipe for curried lentils and caramelized onions a while back and decided to whip them up with some basmati rice. The spices were really good and I just wanted to meal to last forever. It was also really filling!
Curried Lentils and Caramelized Onions with Indian Cardamom Rice
Serves 2, adapted from The Savory Notebook
For the rice:
3/4 cup brown basmati rice
3 cardamom pods
2 cups water
salt to taste
In a dry skillet, toast the cardamom pods for about 30 seconds or until fragrant. Add in the rice and toast, continually moving the skillet for 2 minutes. Add in the water and salt. Boil the water and then simmer, covered for about 40-50 minutes.
These are the cardamom pods:
They made the rice taste exactly like the rice I order from Indian restaurants. I was pleased.
For the lentils:
3/4 cup brown lentils
1/4 cup cilantro
1 tsp curry powder
1/2 tsp ginger
2 cloves garlic
1 tbsp olive oil
1/2 cup lite coconut milk
1 3/4 cup water
salt to taste
Heat the olive oil. Add the garlic, ginger, and curry powder. Saute for 1 minute. Add in the lentils, coconut milk, water, and 1/2 tsp salt. Bring to a boil and then simmer for 20 minutes. Uncover and raise the heat for about 5 minutes, until the lentils start to thicken. Add in the cilantro and adjust the seasonings to taste.
For the caramelized onions:
1/2 lb onions
1 tbsp butter
1/4 tsp salt
1/4 tsp sugar
Melt the butter in a skillet. Add in the onions, salt and sugar. Saute on high for five minutes and then on low for 15-20 minutes until the onions are caramelized.
Serve the onions over the lentils over the rice.

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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7 Responses to Announcements and Lentils

  1. Debinhawaii says:

    Congrats on joining the BlogRoll, the run, getting accepted to great schools, winning a prize and the new hair color–looks great. I love lentil, cardamon and indian spices and this recipe looks wonderful. I am bookmarking it for sure!

  2. ttfn300 says:

    Today was perfect for a run! Too bad I didn’t plan my week better… 🙂 Love the cinnaberry, and CONGRATS on the choices of great schools. What kind of cancer research are you looking to do? i’ve got me some ground cardamom, but need to pick up those pods!

  3. Sounds like a great day! :O

    Welcome to The Foodie Blogroll! Great to have you!

  4. Natashya says:

    Wow, you are having a banner week!
    Congrats on all the good things that are happening in your life.
    Lovely and healthy dish, Indian is one of my favourites. My daughter’s too.
    Let’s keep that good luck rolling!

  5. Rebecca says:

    Yummy, I love this recipe. Thanks!

  6. Joanne says:

    Deb – Thanks so much! These are great spices, let me know how you like it if you decide to make it.

    ttfn300 – Thanks! I am really interested in DNA repair and cell cycle control, so I’m leaning towards Cornell as it’s affiliated with Sloan-Kettering. I got the cardamom pods at Harvest…its such a great store especially for getting bags of spices that you’ll only use for a few recipes.

    JennDZ – Thanks, I’m excited to be a part of it!

    Natashya – Thanks a bunch!

    Rebecca – I’m glad you like it, let me know if you decide to make it.

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