What is it about winter that makes me want to eat bread all day? Everyday. And pasta too. With garlic bread on the side. I’ve made a bunch of soups these past weeks which I figured would make for healthful lunches (when I make a soup I make like, a bucket of it). And yes there were healthful lunches, I suppose, if you consider the buttered the roll I ate everyday alongside healthful too. Ah well. And the ironic part is it’s not even been that cold out! Today reached such a balmy 65 degrees that our daffodil bulbs lovingly planted last fall are coming up they’re so confused! So anyway, I needed a meal that was carb-free … ish. And while legumes are technically carbs I guess – (insert scrunched up frowny face here), they’re certainly neither bread nor pasta, which was plenty good enough for me. The recipe shot to the top of my must-try list.
I’m super glad it did, because this was fantastic! Definitely one of those must-make every season, repeatedly, type recipes. And it’s a simple dish to throw together too. The (abbreviated) rundown – rub colorful red spice with fancy-sounding Spanish name on chicken, bake. Meanwhile, simmer lentils with some stuff. Puree said stuff. Add back to lentils. Serve. OK, maybe I skipped a few minor details, but that’s the rough draft if you will. The point is, it’s not hard. Completely doable on a weeknight. And so rewarding.
