What about other grain? I often make 'risotto' with pearly barley. Quinoa makes a great salad with spring onion, peppers, and random other crunchy veg then add a little lemon juice and balsamic vinegar. mmm yummy!
190 g red lentils 60 ml tomato puree 112 g plain yogurt 2 g garam masala 1 g ground dried turmeric 1 g ground cumin 30 ml vegetable oil 1 onion, chopped 2 cloves garlic, chopped 1 (1 inch) piece fresh ginger root, grated 120 g loosely packed fresh spinach, coarsely chopped 2 tomatoes, chopped 4 sprigs fresh coriander, chopped 434 g mixed beans, rinsed and drained
DIRECTIONS Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain. In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy. Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and coriander. Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.