I almost couldn’t blog this recipe. Not because it wasn’t good. It was good. Not because it wasn’t vegetarian. Not because it was expensive to make. Not because it was difficult to make. But because I had no pictures to share.
And we all know that my spectacular photography skills are what keep you coming back for more.
No, but, really, let’s face it: no one wants to read me drone on and on without getting to a picture eventually. Even if it is a random picture I pull out of images.google.com…something that I may or may not do rather frequently.
The problem was that on the same night, I created and enjoyed two new-to-me recipes. And whenever I plan on blogging new recipes, I always keep my camera near-by (naturally).
And as I start clicking the camera and flashing away with the flash (soft-flash, redeye reduction, no flash) to get the most pleasing photo, the Omnivore starts salivating.
Kind of like that whole Pavlov’s dog thing.
He hears the camera and he gets hungry. He sees the flashes and he starts to drool. It actually gets kind of messy. And that whole situations kind of sucks, because the Omnivore and I have a tradition that involves holding hands and thanking each other for “one more meal together” before diving into each and every feast we enjoy together. Seriously. It’s gag-worthy-cute.
And if he’s got too much salivating going on due to the photo-shoot and those uncontrollable responses, the hand holding thing becomes a little less romantic.
So anyway, I was taking pictures of the other to-be-blogged recipe and totally forgot to take pictures of these lentils. But it’s kind of like Where’s Waldo because lurking in the background of many photos are the lentils:
Focus your attention on the left hand side. There you will see the Moroccan-inspired lentil dish draped in yogurt.
Here you can see the lentils accompanied by the Omnivore’s meat on the lefthand side of the photo.
Mountain o’ Lentils lurks beyond a mound of quinoa.
Lentil Tagine (adapted from here, seen in Vegetarian Times)
1/2 small onion, thinly sliced
1-2 cloves garlic, minced
1.5 cups cooked lentils (3/4 cup uncooked)
1 cup chopped carrots and celery
2 T raisins
1/2 tsp. turmeric
1/2 tsp. cinnamon
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1 tsp. honey or agave nectar
1 cup water
1/4 cup plain yogurt
1 tbsp. finely chopped parsley (optional)
Heat oil in a large skillet over medium heat. Add onion and garlic and saute for 2-3 minutes until the onion is soft. Stir in the lentils, carrots, celery, raisins, spices, honey, and 1 cup water. Cover and simmer for 25 minutes, stirring occasionally.
Season with salt and pepper to taste and add a scoop of yogurt to each serving. Sprinkle with parsley if desired.