I love lentils, whether they are sprouted, cooked, put in soups, or all by themselves.  Filling and substantial, their protein content makes them a favorite among people seeking healthy food options.  The other day, I was trying to find a way to use some of the random food items I had laying around the kitchen.  I grabbed some lentils, zucchini, carrots, onion, bell peppers and sun dried tomatoes and figured I’d make myself a delicious, lentil lunch to give me some energy for the day.

I started by cooking the lentils.  I cooked about 3/4 c lentils to 1 1/2 cups of water and let it simmer like rice, on low heat covered.  Then, I added all the chopped up veggies, plus some garlic, ginger, lemon juice, tumeric, cumin, and a tiny bit of curry powder and soy sauce.  Some agave nectar was added to even out the spices.  I cooked all of this down, until everything was tender, adding olive oil as needed.

With a side of hummus, this dish was spectacular!