Serves 4-6
Vegan
This side dish is totally versatile. If you loosen it up with some extra veggie stock, you have yourself a pretty nice lentil soup. If you add a bit of plain yogurt and some extra lemon zest, you can serve it with pita chips and carrot sticks for a wonderful party dip. Here they are shown on the night I attempted to make Ethiopian food. Hooray for lentils!
olive oil
1 yellow onion, chopped
1 head of garlic, cleaned and chopped
2 large carrots, diced
1 stalk of celery, diced
3 cups of dried lentils (I like the green ones)
2 medium-sized tomatoes
1 box of your favorite vegetable stock
salt & pepper
cumin
the hot sauce of your choice
dried herbs (I like thyme and coriander for this, but use whatever you like)
2 lemons, juice and zest
Heat up some olive oil in a large pot and sauté the onion, garlic, carrot, celery and tomatoes.
Add the lentils to the veggies, and cover everything with veggie stock. Season everything with plenty of salt, pepper, cumin, hot sauce, dried herbs, and lemon juice and zest.
Cover the veggie and lentils and cook them on a medium-low heat for about 10 minutes. After that, taste one of the lentils to see if it is cooked. If not, add some more stock, cover the pot, and continue to cook.
TASTE IT! Re-season according to your taste. Don’t be afraid of the cumin though. It is a classic companion to lentils.
For a different take, try mashing the lentils once they are cooked for an alternative to mashed potatoes.
Vegan
This side dish is totally versatile. If you loosen it up with some extra veggie stock, you have yourself a pretty nice lentil soup. If you add a bit of plain yogurt and some extra lemon zest, you can serve it with pita chips and carrot sticks for a wonderful party dip. Here they are shown on the night I attempted to make Ethiopian food. Hooray for lentils!
olive oil
1 yellow onion, chopped
1 head of garlic, cleaned and chopped
2 large carrots, diced
1 stalk of celery, diced
3 cups of dried lentils (I like the green ones)
2 medium-sized tomatoes
1 box of your favorite vegetable stock
salt & pepper
cumin
the hot sauce of your choice
dried herbs (I like thyme and coriander for this, but use whatever you like)
2 lemons, juice and zest
Heat up some olive oil in a large pot and sauté the onion, garlic, carrot, celery and tomatoes.
Add the lentils to the veggies, and cover everything with veggie stock. Season everything with plenty of salt, pepper, cumin, hot sauce, dried herbs, and lemon juice and zest.
Cover the veggie and lentils and cook them on a medium-low heat for about 10 minutes. After that, taste one of the lentils to see if it is cooked. If not, add some more stock, cover the pot, and continue to cook.
TASTE IT! Re-season according to your taste. Don’t be afraid of the cumin though. It is a classic companion to lentils.
For a different take, try mashing the lentils once they are cooked for an alternative to mashed potatoes.
No comments:
Post a Comment