Moroccan Spiced Lentils with Raisins, Cumin and Cinnamon and
Brown Basmati Rice garnished with Fresh Cilantro
On Sunday I made a great big pot of lentils with butternut squash and collard greens from my garden. I've been enjoying this lovely concoction through the week in various incarnations. Yesterday it was Moroccan Spiced Lentils with Raisins, Cumin and Cinnamon and Basmati Rice granished with Fresh Cilantro. The trick here was that just before serving I melted about a teaspoon of coconut oil on top for extra richness.
For lunch today I'm planning Curried Lentils, perhaps with some Grean Beans Mallum on the side. Tonight I think I'll mix the lentils with tomato sauce and toss them with pasta. And if there's anything left tomorrow, it'll be lentil burgers on gluten-free bread for lunch because I have a tomato in my garden that will be perfectly ripe by then and would go nicely on top with a few fresh basil leaves.
Any other ideas for what to do with a pot of lentils?