Cozy easy food for you because you love easy + cozy and I am all about it multiplied by 10. Especially when there is Christmas music playing in the background, the Christmas tree is lit and glowing, there is a fire going and snow on the ground outside!
Well, all but the last one. It’s actually like 72 degrees here right now. – But in my mind-there is snow. And snowmen. Snowmen seem necessary to this scene.
But the second it hits about 68 degrees these Lentil Pork Curry leftovers are coming right back out for an encore because anything lentil is a big win in my book. Is it because they are so cute and little?
I think it is the tiny bit of chewy they add to anything and hello FILLING. Every time I cook them, I ask myself why I don’t eat them more.
Do you share my lentil love?! Please tell me I am not alone.
To really build up that cozy factor these lovely lentils get a tomato and veggie base with vegetable broth automatically making it okay to eat 13 servings.
These flavors are brightened up by some lime and cilantro and a stir of fragrant seasonings like curry & cumin and good old fashioned salt and peppa. Some simmering gets the job done with parmesan cheese and a hefty scoop of Greek yogurt. The levels of creamy you are about to experience have only been dreamt about.
And then you are going to realize you have 2 cups of shredded pork in the refrigerator that has been giving you the eye and claim it was part of your plan the whole time to throw that in there too. D e s t i n y.
If you have no pork or shredded meat with a destiny to your lentil curry, then by all means, call it meatless and get your vegetarianism on. Except not for real because I don’t even know what qualifies as vegetarianism. But I won’t tell. More power to whatever makes your lentils happy, friends.
Ahh! A creamy scoop of that lentil curry over some rice or quinoa, with more parmesan, because you are practically losing weight by eating this dish and need to cancel out that weight loss, and you are bound for that spot by the fire. Or by the window to stare at the snow. Whatever gives you the cozy feels ?
We have some BIG NEWS to share with you.
Well, big for us☺?Ever since we have lived in our little home, I have been dreaming up a kitchen that allowed creativity, practicality and a whole lotta pretty ? It has been a crazy slow process and there is MUCH more to do but this weekend Steven and my Dad are kicking butt on new counter tops and a kitchen sink! EEK!! I am beyond excited and can’t wait to share pictures! #honeycombkitchenreno
Since all those foodie things I share with you come from my kitchen….uh….there may be a delay in the next food post, but there WILL be pictures. And that’s really all you guys care about. ?
Just as a preview…this is the wallpaper that donned the walls when I moved in??
And this is one more picture of that yummy stuff you are going to make this weekend, since I couldn’t leave you with that last picture or you may have nightmares tonight.
- 2 cups shredded pork
- 1 cup green lentils
- 1 cup water
- 3 cups low sodium organic vegetable broth (divided)
- 28oz can organic diced tomatoes
- 2 small white onions
- 3 small carrots
- Juice from ½ a lime
- ½ cup Greek yogurt
- ⅔ cup parmesan (more for toppings)
- ¼ cup cilantro (finely diced)
- 1½ tsp. Himalayan salt (divided)
- 1 tsp. ground pepper
- 1 tsp. curry powder
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- Add lentils, water, and 1 cup broth to a large stock pot or Dutch oven along with ½ tsp. salt and cook according to directions, except remove about 5minutes early or when lentils are almost cooked but not fully tender.
- Remove lentils from pot temporarily, add 1 tsp. olive oil and return to medium heat.
- Add carrots and onions to food processor and pulse until minced, add to pot and allow to cook for about 2 minutes.
- Add in tomatoes, remaining broth, cilantro, lime, remaining salt and seasonings and simmer for 5 minutes. Remove from heat and use immersion blender to create the thick creamy sauce (about 1-2 minutes of blending) and add back to heat.
- Pour in Greek yogurt, lentils, cheese and pork. Stir and allow to simmer for 5 minutes, stirring occasionally.
- Serve about 1 cup of lentil mixture over rice or quinoa.
- Optional toppings: Cilantro, Parmesan cheese