Lentils in a Sauce, p 64

Lentils en Sauce - Morocco
prep time: 25 minutes
cooking time: about 70 minutes
WW pts: 2, as directed for 6 svgs
bonus: one pot, common ingredients, easy
1st time

This recipe calls for those snazzy little French lentils that I've never used before. The recipe has only a few ingredients, and nothing more exotic than cumin, so anyone can make this. My co-op doesn't always have the fresh herbs I need, but today's my lucky day - they had the herbs and the French lentils. I'm bringing this as the vegan entree for Shabbos dinner at a friend's house tonight.

I didn't alter the recipe at all, although I almost browned the onions, but since Madhur Jaffrey often calls for the onions to be browned, I figured this was intentional and that I should just cook it as is. I often brown things even when the author doesn't, but this time, I'm following instructions.

Here is the dish waiting for the water and heat

15 minutes after boil:
The lentils are cooking now and they smell really good.

50 minutes after boil:
I just tasted them. Yum. Not quite tender lentils, but yum. I don't think it's absolutely necessary to add the olive oil to the end, but because I'm not on a super-low-fat diet, I will. If you wanted, I'm sure it'd be fine without.

The final product

I brought this to a friend's house for dinner tonight and it was good. Not raving-to-the-point-of-embarrassment good or begging-for-the-recipe good, but it's a solid, easy, healthy, tasty dish that can be cooked, photographed and transported easily.