Lentil Delight

Lentils rock.

I wanted to try something a little different (for me) with lentils so I dreamt up this concotion. I cooked .25 cups lentils for about 10 minutes, added a cup of diced yellow squash, a cup of frozen diced zucchini, and .5cups frozen chopped spinach (trying to get rid of stuff in the freezer to make room for the aforementioned soup). While that was going, I used my badass immersion blender attachment to blend together .25 block silken soft tofu, some dried dill, a little (too much) salt, and a splash of soy milk. I put the "sauce" in the fridge to keep chilled and when the lentils/veggies were done, they went in the freezer to quickly cool. I mixed the two together for a lentil delight. And it makes a big bowl that's around than 200 calories.

I dried draining the lentils/veggies and throught I got most of the water out. Not as much as I'd hoped, so instead of a creamy mixture, it's a little more watery than I envisioned. But at least the oversalting of the "sauce" wasn't noticeable since I didn't flavor the lentils/veggies otherwise. To make it a more complete meal, it might be good with some bulgur or quinoa.

The "sauce" is actually really good and I might start making this often and using it as a dip for my baby carrots. I can imagine it with some sundried tomatoes and basil or maybe rosemary and garlic. Yum.