Spicy Red Lentil Dal

During a month of pretty strict vegetarianism back in January, I searched high and low for meatless recipes that my diabetic, meat-eating father would also like. Luckily, we both love spicy Indian food. 

Also lucky for us, India is known for some pretty wonderful spicy lentil dishes. This makes sense considering that the country produces half the world's lentils.

Lentils are high in fiber, both soluble and insoluble, and packed with minerals and vitamins like potassium, magnesium, and folate. These little legumes have also been shown to lower cholesterol, reduce heart disease, and decrease the risk of becoming overweight or diabetic.

Fresh Basil Pesto

What should you do with a bunch of fresh basil? 

Well, the obvious answer is "make fresh pesto." 

 Although in this day and age we have a tendency to shy away from the obvious answer, sometimes it really is the one that makes the most sense. Not all solutions have to be complicated. 

My dad is growing a beautiful basil plant this summer and I have, no joke, already made fresh pesto three times since I have been in Atlanta. Although my boyfriend and I are growing basil down in Panama, we do not have a food processor and have already broken two blenders. Needless to say, I am taking advantage of the fresh basil and food processor while they are available.

The thing about pesto is that it is really all about the ratio. You can apply the ratio below to all different types of herbs, nuts, and cheese (or dairy-free if that's your style). One of my favorite pesto recipes is actually made with fresh spinach and blanched arugula (from one of my go-to cookbooks: The Ten Things You Need to Eat), but basil is one of the easiest herbs to grow at home and is certainly the most traditional way of making pesto.