Kelly’s Spicy Lentils

This is so easy that you could probably do it while sleeping.  I’ve tried it by cooking it on the stove, and by cooking in the crock pot (because the crockpot appeals to my inherent laziness when it comes to food preparation).

For every cup of lentils (I use organic brown lentils), you’ll want about 2-1/4 cups of water.  (Apparently, different types of lentils need different water ratios and cooking times; I always use the same ones so I don’t have to fiddle with water ratios and cooking times.)  Rinse off your lentils if you think they need it.  Dump the lentils and water into your pot or crockpot.  Toss in some Mrs. Dash Extra Spicy Seasoning Blend and some McCormick Hot Mexican-Style Chili Powder.  Proportions?  Well, for about 5 cups of dried lentils, I use half a bottle of the Mrs. Dash (1.25 oz) and 2 tablespoons of the chili powder.  This proportion give them a bit of a kick, but they’re not (to my taste buds, anyway) overly spicy.

If you’re cooking in a pot on the stove, bring it all to a boil, then simmer for about 30 or 35 minutes.  Stir it up occasionally; you don’t want those puppies sticking to the bottom of your pan.  If you’re using the crock pot, set on low and cook overnight (10 hours or so).  Stir well in the morning; the spices seem to form a coating on the top of the lentils.  These are going to be fairly firm (because the Spousal Unit is kind of grossed out by mushy lentils).  I have no idea how long they last in the fridge, because they’re always gone in a week.  I heat mine up just as they are in the microwave… the Spousal Unit adds some veggies to his when he heats them up.  They’re pretty versatile little things.

I generally pair my lentils with a salad, and have them for lunch.  Yay, protein!

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