Well, well, well. It’s been a while, friends. Last we talked, I was pregnant! Well, she’s a year old now, and I’m starting to get a handle on this new thing called parenthood (hilarious, I know). That means I’d like to start picking up this whole blogging thing again.
So, she’s a year old. And her name is Maria Miette. Maria, inspired by “West Side Story.” Miette, inspired by a character in one of my favorite French movies, “The City of Lost Children.” And she’s the best kid I’ve ever met. I might be biased, but I’ve also heard from numerous people that she really is the best kid! She’s so good, in fact, that I prepared this recipe as she sat and watched me in her high chair. No whining or anything.
How have you all been? I’ve kept busy, obviously, but I’ve missed you so. That brings me to the point of this post.
I noticed the innocent little avocado and shallot sitting in the bowl on the kitchen island, and I knew I had lentils. That’s all it took to inspire me.
We had no eggs. No tomatoes. Hardly any cheese. No bread. Basically, the typical things from which I can whip something up for dinner. I noticed the innocent little avocado and shallot sitting in the bowl on the kitchen island, and I knew I had lentils. That’s all it took to inspire me. This recipe was so easy and only made enough for one serving, which was perfect since Chris is at one of his gigs tonight (he’s a musician in a band called the Turkeys, if I’ve never mentioned that). So, double it to make dinner for two. Or make a giant batch and serve them as a main course accompanied by, well, a glass of white wine. That might be all you need since it’s rich and filling–and oh so good.
2 cups water
1/4 cup lentils
1 tbsp. olive oil
1 shallot, chopped finely
1 garlic clove, minced
1/4 cup tomato sauce
1 tbsp. chili powder
1 avocado, cut in half, pitted
1. Bring water to a boil.
2. Add lentils and cook until softened, about 15 minutes, then drain in a colander.
3. While lentils are cooking, heat olive oil in a small saucepan over medium-high heat.
4. Sauté the shallot until translucent, about two minutes, then add the garlic and cook until fragrant, about one minute.
5. To the shallot and garlic, add the tomato sauce and chili powder, stir to combine.
6. Lower heat to medium low, add the drained lentils and heat until sauce is bubbling, about two minutes.
7. Spoon the mixture over the plated, halved avocado, then devour with a fork or spoon. Don’t eat the avocado skin, which seems obvious, but I guess you never know.