On Demand Weekly

Stats prove comedies are the most popular genre of Movies On Demand (MOD). And when is the best time to watch them? In the evening over dinner. With that in mind, On Demand Weekly presents Dinner & A Movie On Demand, a new column to help our readers enjoy watching movies at home even more. Popular food blogger Jaymee Sire (E is for Eat)  will whip up a new recipe inspired by a specific movie. 

Jaymee Sire

Our first entree is Lentil Endive Tacos with WANDERLUST, starring Paul Rudd and Jennifer Anniston (available today on demand). Enjoy!

Paul Rudd and Jennifer Anniston WANDERLUST (Courtesy of Universal Studios)

It’s dinner and a movie…from the comfort of your own couch. But forget the pizza and popcorn…get into character as you settle in for WANDERLUST, available On Demand this week! I'll share a recipe that will help set the mood for a relaxing evening at home.

 
WANDERLUST (Courtesy of Universal Studios)

WANDERLUST stars Jennifer Aniston and Paul Rudd, a married couple trying to escape modern life and find themselves on a hippie commune. When I think of “hippie food,” I think of things like quinoa or raw beet salads. Basically, anything organic, healthy and vegetarian. These lentil tacos served in endive leaves definitely fit the bill!

To make the lentils, cook onion and garlic until soft and translucent. Add spices and lentils and cook another minute or two. Add broth and bring to a boil. Cover and reduce heat. Simmer for about 35-40 minutes, or until lentils are cooked to your liking. Remove lid cook a few minutes longer until most of the water evaporates. While lentils are cooking, make your chipotle sour cream.

Once the lentils are done, start assembling your “tacos.” Spoon lentils into endive leaves and top with tomatoes, avocado, cheese and chipotle sour cream. (Pssst….If you really want to play the part, use soy cheese and soy sour cream to make these totally vegan). Here’s to peace, love, and On Demand!


Lentil Endive Tacos Recipe...

1 cup dry lentils
1 tablespoon olive oil
½ medium yellow onion, diced
2 garlic cloves, diced
1 tablespoon chile powder
2 teaspoons cumin
2 teaspoons smoked paprika
pinch of cayenne (optional)
salt, to taste
2.5 cups vegetable broth
2 heads endive, leaves separated
1 cup sour cream (soy for vegan)
1 canned adobo chile, diced, plus two teaspoons adobo sauce
diced tomato
diced avocado
shredded cheese (soy for vegan)

Spread the lentils on a plate and sort out any pebbles or damaged lentils. Rinse in cold water and set aside.

Heat olive oil over medium heat in a large sauté pan and add onion. Cook until slightly translucent and add garlic. Cook 60 seconds longer. Add spices and lentils and cook another minute or two. Add broth and bring to a boil. Cover and reduce heat. Simmer for about 35-40 minutes, or until lentils are cooked to your liking. Remove lid cook a few minutes longer until most of the water evaporates.

While lentils are cooking, make chipotle sour cream by combining diced chile, sauce and sour cream. Refrigerate until ready to use.

To assemble tacos, spoon lentils into endive leaves and top with tomatoes, avocado, cheese and sour cream. Enjoy!

- Jaymee Sire

Jaymee Sire is a special correspondant to On Demand Weekly. She is also an Emmy-award winning television host/reporter/anchor at CSN Bay Area. When she isn't covering a sporting event, her true passion is food. Check out Jaymee's alphabet-themed food blog, E is for Eat, and be sure to follow her on Twitter & Facebook.

WANDERLUST (Univeral Studios) is now available on demand.

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