Moroccan Lentils with Grilled Portabella
and Pan Fried Asparagus
1 cup dry lentils
3 garlic cloves
2/3 cup olive oil
1/3 cup red wine vinegar
3 tbs cumin
2 tbs chili powder
1 tsp cinnamon
4 large portabella caps
salt & pepper
In a bowl combine olive oil, red wine vinegar, cumin, chili powder and salt &pepper.
Using another bowl, place portabella caps in it, and pour about half of this sauce over them.
Save the rest for the lentils.
Saute garlic and onions in a med/hot pan with a little olive oil until the soften a bit.
THen add the lentils and about 3 cups water. Season with salt.
Simmer for about 20 min until lentils are soft, then drain remaining water.
While lentils are simmering heat BBQ really hot, and grill portabellas for about 5 min
on each side.
Once lentils are done pour the rest of the sauce on them, stir.
Slice portabellas and place over top.
Im a bit of a multi-tasker while cooking, so while I was waiting for the lentils and the portabellas, I fried up the asparagus in a pan with garlic, lemon, s&p and olive oil!
This was a very filling vegetarian meal!! Delicious, and had a lot of flavour!