Featured Foodie Friday: QlinArt

January 13, 2012

Just a quick Hawaii update before I introduce our awesome guest blogger for today. I have finally moved in and (I think) got everything I need- i.e. bedding, my sweet air mattress, a bike, a surfboard, staples- after spending almost all the money I had to get me on my feet. Keep your fingers crossed for my stage at Morimoto Waikiki tomorrow night! It is so great here, everyone seems super nice and the weather WAY beats Colorado’s freezing winter! Although I will admit I’ve got quite the sunburn at the moment, that’s OK though. As for our guest blogger today, I would like to introduce you to Quynh from QlinArt whose blog is perfect for today, because much of the food here in Hawaii also has a lot of Asian influence. She has quite a cool background and not-to-mention awesome photography, so check her out:

Spicy, Creamy Green Lentil Casserole

Born to Vietnamese parents in a small suburb of Paris, Maisons-Alfort, France, I now reside in Montreal, Canada, where I developed my passion for cooking through my blog entitled QlinArt – The Art of Cooking for People on the Go. QlinArt focuses mainly on East Asian cuisine with a modern twist.

Having graduated from engineering school and travelled around the world in Europe, Asia and the Americas, I continue to enjoy savoring, tasting and cooking delectable various local dishes. Since I moved out on my own several years back, I was very quickly sold out on the idea to take on an authentic culinary adventure and explore new flavours and aromas.

The more I cook different types of dishes, the more I realize that one of my hidden pleasures and talents is not only to eat but to cook delicious exotic foods. Often I tell myself, if time permitted, I would most likely become the best cordon bleu in the world! That’s because my re-awakened passion in food moved me to be so dedicated in the art of cooking.

Cutting down on red meat is not easy for anyone who has grown up in a household where meat was eaten on a daily basis. At least, it hasn’t been an easy task for me when I started reducing my red meat intake just about 3 years ago. In fact, I felt it was merely impossible to achieve that goal and that I’d keep that unhealthy eating habit for the rest of my life. Fortunately, I discovered a handful of mouth-watering and tasty recipes that helped me move away gradually from red meat. With time and patience, my body started to embrace the newly found foods that were just as nutritious and protein-packed as a good slab of beef steak. I can even add that I now crave fish and legumes such as beans, chick peas and lentils more than I crave meat. The key to making a fish or vegetarian dish hearty, tasty and satisfying is to add richness to it. This green lentil recipe is one of my favorite vegetarian dishes because it is packed with protein and is full of flavour. To add more kick, I used easy-to-find spices, a splash of cream and a spoonful of red hot chili paste.

Because of its simplicity, it’s a great meal to prepare on a weeknight.

Print Recipe

5 from 1 vote

Spicy Creamy Green Lentil Casserole

Servings: 4

Ingredients

19 oz pre-cooked canned green lentils unsalted if available or 3 cups dry green lentils cooked in 6 cups boiling water for about 15 minutes
4 garlic cloves finely minced
2 tbsp tomato paste
2 tsp red chill paste
1/2 tsp ground turmeric
1/2 tsp ground Garam Masala
1/4 cup vegetable or chicken stock
1/4 cup heavy cream I used 15% cream
3 tbsp olive oil
1/2 tsp garlic butter optional
salt and pepper to taste
handful of freshly chopped coriander to garnish

Instructions

Heat large sauce pan on medium high and add olive oil.
Stir in immediately the tomato paste, chili paste, ground turmeric, ground Garam Masala for about 1 minute.
Stir in the garlic for about 30 seconds.
Add in the lentils and stir well for about 3 minute.
Pour in the chicken stock and stir for about 30 seconds.
Turn off heat, pour in the cream and stir for about 1 minute, cover and let it sit.
Add salt and pepper to taste (optional).
Sprinkle chopped coriander.
Serve hot with steamed white Basmati rice.