PLEASE WELCOME LENTILS TO THE STAGE.

Okay, so I'll admit this is not the prettiest dish I've ever made.  But it's the lentils fault.  Totally not mine.  I used a yellow zucchini in an effort to brighten things up.  I mean, I guess you could make it with a green one, but come on, doesn't the yellow just look better?  That's what I thought.  But let's get to the food...

Like a middle child, I feel like lentils are overlooked a lot of the time.  They're small.  They're a dull brown colour.  They can look at little mushy at times.  But let's go beyond appearances.  Lentils are a legume that provide a source of protein and fibre, making them helpful in boosting digestion and long lasting energy.  They are low in calories, and very economical in all seasons.  But they are kind of forgettable.  Again, kind of like a middle child...

I am determined to eat more lentils.  To go beyond winter soups, and make them a staple in my diet.  And not a side dish kind of staple.  A front runner, headliner, main act, kind of staple.  First born child lentils.

The good thing about lentils, is that they require no preparation, and they cook quickly.  For a weeknight dinner, this is perfect.  They are also pretty innocuous so they go well with a range of different grains, vegetables, and flavours.  All this adds up to me being able to throw a bunch of things that happen to be in my fridge into a pan, and to come out with a dinner that even my meat loving boyfriend enjoyed.

So whether the zucchini is green or yellow or even turns out to be a red pepper, please just give these lentils the accolades they deserve.

Weeknight Lentils
1 cup lentils
1 teaspoon olive oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1 yellow zucchini, halved & sliced
1 cup cherry tomatoes, halved
1 cup low sodium vegetable broth
2 large handfuls spinach
1/4 cup chopped basil
1 tablespoon balsamic vinegar

First, rinse the lentils well.  Then place the lentils along with two and a half cups water in a small saucepan.  Bring to a boil, reduce heat to simmer, and cook partially covered for 20-30 minutes or until tender.  Drain any excess water.

Meanwhile, in a large nonstick saucepan heat the oil and add the garlic and ginger.  Saute for about one minute, then add the zucchini and cook for five minutes, until tender.  Add the cooked lentils to the pan along with the cherry tomatoes.  Pour in the broth, and simmer for five minutes until the extra liquid is absorbed.  Throw in the spinach and basil and toss well.  Add the balsamic vinegar and cook for one minute.  Serve with hot sauce.