Saturday, February 11, 2012

Thanks Cara and Anu!

Hello! Inspired by Cara's post about her cooking class, I couldn't wait to make Anu's lentil recipe.  It went perfectly with the yogurt marinated chicken I had planned.  On a cold night, it was prefect to crank up the oven to 500 to roast the chicken and make something a little spicy.

 I had all of the ingredients on hand!  Even curry leaves (they can be found at Namaste Indian grocery here in Des Moines.)! They were required for a round of Indian cooking Ryan and I did a few months ago, and upon reading that this recipe called for them, I remembered we stored the extra in the freezer.   I used split red lentils and a 16 oz can of tomato sauce instead of fresh tomatoes. I can't wait to try this when we have some fresh garden tomatoes!

The yogurt marinade on this chicken makes it super tender and juicy.  I usually half the recipe, but use the full amount of yogurt and double the amount of spice (1 tsp. each coriander and cumin).  

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