This recipe is courtesy a friend by way of The Nourishing Gourmet. I diligently sprouted the lentils. I made the yogurt cucumber sauce. I made the garlic cilantro and ginger sauce.
My family doesn’t really like lentils all that much, but my pickiest eater did, in fact, eat some. Maybe it’s because they looked kind of gross, all sprouted like they were. Shiver. The house smelled like curry pretty strongly, but the flavor wasn’t very strong because my spices are so dang old. That is actually not a bad thing, because DH hates curry. Too bad, because it is one of my favorite spices. I think I hear Farley at the table eating leftovers, BRB…
So, Farley was pouring the lentils into the yogurt cucumber sauce. He looked up at me and said, “Mess.” Smart kid.
I had, like, five helpings. The cilantro garlic and ginger sauce is SO GOOD that I am tempted to eat the leftovers right now with a spoon. I probably could have put the whole Anaheim pepper in it. I didn’t think it was that spicy. If you try this though, you should triple the garlic/cilantro/ginger sauce. There is just not enough if everyone loves it.
All in all, it was a delicious meal, took a few days of anticipation, and now it’s over. I have some serious garlic breath and my house smells. Plus, everyone is talking about going out for shakes from McDonalds. I can tell when my family is not excited by a meal.
I’m not concerned about them, however. We have Salisbury steak in the freezer, and a couple frozen pizzas and a pack of hot dogs. Guess I’m off the hook for cooking the rest of the week.