Lentils

Lentils resemble their cousins the chickpeas

however they do not need to be soaked before being used

Place them in a pan and cover them generously with water

for they are greedier than chickpeas

In times of yore, lentils needed to be carefully sieved to remove tiny stones

but in recent days, stones are usually bygone

Ask your garden for all vegetables it can give you

Lentils are tastier when cooked with rice

choose a raw rice that cooks slowly

and add around half the quantity of lentils already in the pan

Set the fire and let the lentils and the rice, the onion and the carrots

and any other willing vegetable cook together

a piece of cabbage and celery in winter and an eggplant in summer are welcomed additions

do not forget the rosemary, the sage or the laurel and the salt

After half an hour or so pass by to greet the lentils

and make sure they still have water in abundance to boil to their heart’s content

because otherwise they’ll be so depressed and withered they’ll stick to the pan’s bottom

After an hour, come again and taste them, and see if they need more time, and water to reinvigorate them

or if they’re already melting on your palate as they should

When they’re ready, serve them with a bit of olive oil

you can eat them on their own

or with flat bread if you are famished after a long day of labour

If you are too warm, you might want to serve the lentils close to a salad

to refresh your palate and your mind

Lentils draw a lot of iron from the soil

and they enrich your blood

making it redder, brighter and stronger

 

About Erik Vincenti Zakhia

Dear all, I will share with you many of my poems, short stories, drawings and paintings telling of my journey of self-discovery and my reflections about life, love, art, spirituality, sexuality, kundalini rise, and twin flames. They all fall within the realm of Hazen. May you have an inspiring visit!

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