Fast, easy dinners are great. Fast, easy dinners that make for yummy leftovers for lunch are even better. And did you know that lentils are dirt cheap? Yeah, this has definitely become a regular meal for me. With some green beans or a pear on the side, I am a very happy girl.
Also, my classmates are much happier when I bring this in, as opposed to my shrimp and grits that I brought in last week that smelled up the entire classroom… oops.
Comps (comprehensive exams for my master’s degree) study groups started this week. 77 more days of studying to go. I even read the entirety of this week’s economist in just 2 hours and 35 minutes without falling asleep this week -thank you Starbucks Raspberry Pomegranate Refresher. Hopefully, all that reading will give me something to mull over during my first half-marathon this weekend. If not, I am sure my friend Meredith will have plenty of good conversation to share.
Herbed Lentils with Yogurt
Inspired by The Kitchn
1 cup dried lentils
2 teaspoons butter
1/4 cup onion, chopped
2 cloves garlic, minced
2 sprigs rosemary, chopped
2 sprigs sage, chopped
2 sprigs thyme, chopped
1/4 cup parsley, chopped
3/4-1 cup plain greek yogurt
Wash and rinse the lentils. Put in a small saucepan and cover with water. Cover and simmer over low heat until just cooked and tender – about 20 minutes. Remove from the heat and fluff with a fork or drain excess water. Add salt and pepper to taste.
Melt butter in a medium skillet over medium heat and cook onions 2-3 minutes. Add garlic and herbs and cook 2 or so minutes.
Stir in lentils until warm.
Place 1/4 cup or so of plain yogurt in the bottom of a bowl, spoon a third or a fourth (depending on how many servings you want) of lentils over chilled yogurt. Enjoy.