I'm not one of those people who, upon arriving at 1 January, feel a compelling need to pretend I'm never going to eat again. It's JANUARY for heaven's sake... in New York... it's cold... I'm going to eat!
Having said that... I will admit to a certain desire for somewhat less... shall we say... extravagant meals. So...
Lentils?
OK, sounds so simple, and sooooo '70s, but give this a chance. It's one of my favorite go-to meals... easy, delicious, comforting, and ridiculously good for you... It's also something that you can get on the table in less than an hour.
I'm a big fan of Pardina Lentils if you can find them. They're as cheap as regular grocery store lentils, but they have the texture and "oomph" of the very expensive French green Lentils de Puy.
SPICY LENTILS
1 lb. Lentils (rinsed)
1 Onion, chopped
2 Carrots, chopped
2 Stalks celery, chopped
2-4 Cloves of garlic, minced
Dash good curry powder
Dash red pepper or berbere
Salt & Pepper
EVOO
1) Sauté onion, carrots, and celery in 2 T EVOO for about 4 minutes until softening. Add garlic, curry powder, and red pepper and sauté 1 minute more. Add lentils and 4 C water (be prepared to add more water as the cooking progresses... but don't let it get soupy).
2) Cover and bring to a boil. Lower heat and simmer for 35-40 minutes depending on how tender you like your lentils. Taste for salt and pepper.
3) Serve over rice. And, if feeling extravagant, top with sour cream. However, if you're feeling the need to avoid fat, top with some plain yogurt. I buy regular, plain full-fat yogurt and drain it for an hour using my Melita cone and a filter.
OR...
You can waste the money and pay for "Greek" yogurt...