Light Lentil Lunch

As the weather starts to resemble summer, all I’m jittering about is:
(1) a beach vacation
(2) outdoor dining
(3) boats
(4) airy dresses
(5) summer love
(6) revamping my Ipod with summer songs and a new-and-improved running list
(7) a massive tan…w/tan lines welcome
(8) lots of local fresh fruit
(9) my freckles to reappear
(10) did I mention a vacation?

Bring it on already!

Above all, the summer is making me think a lot about change, how much of it has happened in the past year and how I’ve accommodated it. The beginning of June marks only one year since I’ve graduated college. It really seems a lot longer than that, as I no longer feel very connected to the college culture nor the person I was back then. It’s a precious part of my life but no longer relevant to my personal goals. In fact, much of the past year has been an unraveling of a mindset and the habits associated with it that I picked up with in college. De-education indeed.

As my home is starting to come together, I’m finally starting to feel comfortable.

ignore the confused squint

Recently, with the onset of family visits, I’ve been indulging in a lot of the usual no-no’s. But who could resist? Turks may have a lot of things wrong, but food isn’t one of them. From breakfast to lunch to dinner to dessert to drinks, they know what they are doing, and shamelessly so.


Gotta fuel this beast.

So, whenever I’m transitioning from all-of-the-above back to a cleaner lifestyle, I turn to some denser, earthy foods that don’t leave me feeling empty and wanting more…of anything and everything in arm’s reach…to satisfy the uber-sweet/salty/fatty taste-buds I acquired. One of my favorite meals happens to be one of the simplest, cheapest and most filling. It’s so easy to put together and is good both hot and cold and anywhere in between.

Light Lentil Lunch


– 1 cup lentils
– 1/2 white onion, chopped
– 1 large tomato, chopped
– 1 tbsp tomato paste
– 1 tsp sea salt
– 2 tsp coriander
– 2 1/2 to 3 cup water

Serves 2-3


Chop the onion.

Start to saute the onions on medium heat in 1 tbsp of extra virgin olive oil.

While the onions begin to cook to tenderness, chop the tomato.

Add them to the soft onions along with 1 tbsp of tomato paste.

Once the mixture is well combined, add the lentils and stir.

The add the water and stir in the coriander.

Close the lid and when the mixture begins to boil on medium heat, reduce the heat to low.

After about 20-25 minutes, when the lentils are cooked through, this is what you’ll end up with…

Let sit to the side while it cools down to a palette-friendly temperature. I personally LOVE eating this cold — for some reason the flavors really intensify.




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