Food for Fuel: Garlic Chicken and Lentil DalOctober 16, 2008 at 9:19 am | Posted in Food, Other, Poultry, Vegetable Side Dishes, Vegetarian Entrees | 6 Comments
Last night I decided to attempt the Blogger Secret Ingredient: lentils, as mandated by Tri to Cook. I’ve made cooked with lentils maybe…one time before last night and didn’t like the recipe I used last time, so I looked up a new one. I chose Lentil Dal with Garlic-and-Cumin Infused Oil. Doesn’t that sound fancy? I think it’s the word “Infused.”
I used red lentils and had to omit the cilantro because I didn’t have any. I also did not have cumin seeds, but used regular ground cumin.
I decided to use the dal as a side dish to Garlic Chicken, a recipe that I’ve made before in my pre-blog era and that I remember liking. Also, I needed to use up the last bit of chicken in my freezer. I tore up some fresh mint to garnish the top.
If you plan correctly, this meal takes hardly any time at all to prepare (except that the chicken is marinaded overnight, which is where the planning ahead takes place). I served the chicken on a bed of baby spinach and cucumbers and had a Tandoor Chef naan on the side.
I really like this chicken recipe, but the dal was pretty meh. Maybe omitting the cilantro made a huge difference? The cumin seeds? Maybe I just don’t like lentils very much. I think next time I try cooking with them I’ll use a recipe that keeps them a little firmer.
Nutrition of this Meal
This meal contains 13 ingredients from the World’s Healthiest Foods list:
- Cayenne pepper