Truthfully, I find her very inspiring and accessible, and I make meals from her website and cookbooks quite often. They fall into my favorite category, E-Z, my middle name!......(wait, I didn't mean that the way it sounded.) I'm sure if we were to meet in a well-lit alley, we'd become really terrific friends, texting cute little thoughts from coast to coast, if I tweeted, we'd twit, we'd email cute pictures of our kids with food on their faces, Gwyneth would start feeling left out and jealous, then Gwynie and I would meet and there'd be a whole new love-fest goin' on, and oooooooooh, we'd share recipes from our blogs. It would be a fun, no-drama friendship, full of laughter, eating, occasional tears....I digress. For now, I'll just steal a recipe directly from her blog. That's legal, right? Between friends?
This is a great dish, something I'll always keep in my refrigerator in the future. The savory taste of thyme takes it to a whole new level. Plus, it's healthy! High in protein, fiber, and iron.
The recipe below serves 4, but I doubled it because we eat like cows here in my house. Look at her close up, ain't she beautiful??
1 cup green lentils
1 tablespoon olive oil
1 medium red onion, chopped
2 medium tomatoes, diced
2 teaspoons fresh thyme leaves
3/4 teaspoon kosher salt
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
Fill a medium saucepan with water (about 8 cups) and bring to a boil. I used my dutch oven for the whole deal, (and here's where my brother can't help but make a joke about a "dutch oven.")
|Me and my brother, telling stupid jokes|
Rinse the lentils, add them to the boiling water, cook until tender, (about 25 to 30 minutes), then drain.
Meanwhile, prepare and measure the remaining ingredients. Heat the oil in a medium skillet over medium heat. (Again, one dutch oven, one item to clean, but that's just me.) Add the onion and cook, stirring often, until softened, 3 to 4 minutes. Add the tomatoes, thyme, and salt, and cook, stirring until the tomatoes break down, about 3 minutes. Stir in the lentils, parsley, pepper, (12 turns on a pepper mill), and vinegar and reheat. Serve warm.