Moroccan-Spiced Scallops and LentilsI like lentils. They’re so comfortably easy; they will never fail you. And they are definitely a vegetarian powerhouse. I made the “Moroccan-Spiced Scallops and Lentils,” from the February 2009 issue of Bön Appetit, when I saw the opportunity to combine lentils with scallops. It turned out to be a good combination. This was a tasty dish and was not too spicy. And it was easy to put together.

I sauteed my onion for 3 minutes, then enjoyed the warm cinnamon/coriander scent to follow. The red lentils cook very quickly, and will always become a yellow color. I needed to add another 3 Tbsp. of vegetable broth to the simmering lentils. I added 1 1/2 tsp. salt and 1/2 tsp. black pepper to the lentil mixture.

The scallops also cook super-quickly. I added 1 tsp. salt and 1/2 tsp. black pepper to them in the skillet. Try cooking this easy dish, to change your pace a bit.

RECIPE: a good combination of flavors that’s easy to put together
PREP TIME: the meal will be ready in less than 30 minutes
TASTE: warm cumin-coriander-cinnamon accents the comforting lentils

I’m now in this “warm and comforting” mode. Next time, I want to cook “Turkey Paprikash,” from the January/February 2009 issue of Everyday Food, along with “Escarole with Raisins and Pignoli,” from The All New Good Housekeeping Cookbook, edited by Susan Westmoreland. See how good this meal is when you come back to my site on Friday, June 19.