Lentels on monday

Tonight's dinner

For a reason that I don't really know,  in Peru is almost a tradition that you will have lentils on Mondays.  It's supposed to bring you good luck, money and prosperity for the week. I really have no idea how it all started, but that's one of the traditions that's still practice in most of Peruvian houses.

As a kid, on Mondays you won't even bather ask the "mom, what's for dinner" question. Because you knew what it was going to be the answer.

I am not a great lentils fan, but they are "good for you" and my hubby just loves them so once in a while I embrace the Monday's tradition.

Last night's menu was:
Peruvian style lentils and Stuffed Avocados. We also had some left over rice that went perfect together.

Peruvian Style Lentils

2 cups of lentils
4 cups of water
1 veggie bouillon cube
1 red onion
3 garlic cloves
1/2 tsp dry oregano
1/4 tsp cumin
salt and Pepper

First boil the lentils in water until tender, I put one veggie bouillon cube with the second badge of water.

In my house in Lima, my dad, who is the one in charge of cooking any kind of beans and fish dishes, used to cook the beans with big chunk of dry bacon or pork rib. To add some smoked flavor, but one more time I have adapt it to a vegetarian way.

Once the lentils are cooked in a separate pan, make "aderezo", which is fry the garlic and onions until they are completely cook. Add cumin, oregano and season it with salt and Pepper. This time I used my little electric chopper to chop the onions really fine, just because I like not to have chunks of onions in my lentils.

Add that "aderezo" (onion and garlic) mix to the lentils and stir them well.













Stuffed Avocados

This dish it's usually served as a salad or appetizer  but for two reasons I used it as a side dish, first the size of the avocados here are so small that half of it it's a perfect size for a side dish for me, and second, I really like rice with avocados.

One avocado
1/2 cup of frozen peas
1/2 cup of carrots
1/2 cup of frozen corn
1 Tbsp of plain Greek yogurt
1 tbsp light mayo
1/2 lime
Salt and Pepper to taste.

First boil the peas, carrots and corn. Let them cool down. Mix all the ingredients together, I always try to avoid mayo, so I put more Greek yogurt than mayo, but you can use just mayo too.

Cut the avocado in half, take the pit out, and peel the two halves, then carve a bigger hole in the avocado's center, and stuff them with this salad.

I put a base of Arugula to add some greens to the plate.