I never heard of okra before moving to the south. It’s popular there, where it grows easily because there is little frost. The first time I brought it home I thought that my okra was spoiled because it was very slimy and sticky when I cut it open. Turns out, that’s just how okra is. Not exactly appetizing, to say the least, but you get used to it.
Putting up with a little slime is worth it, if you ask me. Okra packs in the health benefits – it’s a great tool to stabilize blood sugar, maintain a healthy gastro-intestinal tract and prevent constipation, gas and bloating.
It’s common to pair okra with acidic vegetables, like tomatoes, to reduce some of the slime. Or you can use the slime to thicken soups. So clearly a little slime goes a long way – drama-free digestion, lots of nutrients and thick soups – not too shabby.
At the Farmer’s Market this weekend, I picked up some okra at the request of my fiancé. I figured I would roast it with some tomatoes and call it a day. Easy. Simple. Real Food. Why over-think it, right?
I spent most of the day studying so I was grateful when Ryan took a break from football to help me get our meals ready for the week. He came up with an okra red lentil combination that was both creative and tasty. Yes, I know I’m a very lucky girl.
He modified the recipe found on this website.
Ingredients:
Okra with onions
2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, sliced
4 dried red hot chilis, sliced with seeds
1 cup okra, sliced into 1/4′’ slices
dash of salt
1/4 teaspoon ground cumin
1 teaspoon ground ginger
Red Lentils
1 pound dried red lentils
1 medium onion, chopped
1/4 teaspoon turmeric
1 garlic clove, sliced
1 dried red chili, chopped with seeds
pinch of salt
water to just cover lentils
Directions:
Heat olive oil in large pan. Add onion, garlic and chili. Cook for 5 minutes.
Add okra and spices. Cook until is soft and dries out. Set aside.
Pour olive oil into large pan on medium heat. Add onions and spices for lentils. Cook for 5 minutes.
Pour water and lentils into pan with onions. Bring to a boil. Reduce heat and simmer until lentils are cooked – about 30 minutes.
Add okra mixture to lentils and mix with spoon.
Serve warm. It pairs well with brown rice or pita.
