16 April 2014

Creamy Canary Lentils

Zürsun Lentils: canary and chicken scratch variety

I happened up these canary lentils at our local co-op a month or so ago and have been hooked since.  These lentils are grown in Idaho along the Snake River Canyon in Zürsun, one of America's oldest suppliers of beans and lentils.  So cool!

The canary variety are bright yellow, don't have an outer hull and are split.  Once they are cooked they are creamy.  Perfect in Dhal.  Or lovely cooked in vegetable broth.

This simple but nutritious food has become a staple in our kitchen recently, mostly because Kiki really enjoys them.  Since turning one year old, Kiki has transitioned to drinking cow's milk and is relying on solid foods for a larger percentage of daily calories.  I have some angst about ensuring I am providing her with a healthy, well-rounded diet.  Feeding her milk used to be so simple!  It had everything her body needed...and now I have to make sure her diet of solid foods check all of those boxes.

So these lentils make me feel good.  And they taste good, too.

Simple Canary Lentils

2 C. vegetable broth (I have been using Better Than Bullion Vegetable Base)
1 C. canary lentils

1. In a small saucepan, bring 2 cups vegetable broth and 1 C. rinsed lentils to a boil.
2. Reduce heat to simmer and cover for about 20 minutes or until lentils are thick and creamy.

That's it.  Serve immediately or refrigerate for later.

Bon appétit!

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