One-Pot Wonders

Savory Black Lentils

by:
February  3, 2018
4
4 Ratings
  • Serves 4-6
Author Notes

Lentils on New Year's Day brings luck!
You would never guess these lentils are vegan, they are delicious and have a meaty quality. —Sadassa_Ulna

What You'll Need
Ingredients
  • 1/4 cup vegetable oil, olive or sunflower, etc.
  • 1/2 cup diced carrots
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 3 cups COOKED LENTILS, DRAINED *
  • 1-1/4 teaspoons dried ground sage
  • 1-1/4 teaspoons dried thyme
  • 1-1/2 tablespoons soy sauce
  • 1 tablespoon Balsamic Vinegar
  • salt & ground black pepper to taste
  • 1/4 - 1/2 cups water as necessary
  • * If you are starting with DRIED BLACK LENTILS
  • 1 cup dried black lentils
Directions
  2. Heat the oil in a very large skillet on medium-high heat. Add the carrots and cook 4-6 minutes, stirring occasionally.
  3. Add the onions and celery; cook an additional 8-12 minutes, stirring occasionally, until the vegetables are soft.
  4. Lower heat to medium-low. Add the lentils and 1/4 cup water. Add the soy sauce and vinegar. Add more water if necessary to get a porridge-like consistency
  5. Add the sage and thyme and stir well. Cook another few minutes, stirring occasionally; add salt to taste. Enjoy!
  1. * If you are starting with DRIED BLACK LENTILS
  2. Pick through lentils to make sure there are no tiny stones or other non-lentil objects.
  3. Put one cup lentils in a saucepan and cover with 3-1/4 cups cool water, bring to a boil. Put a lid on the pot and turn off heat.
  4. LET SIT FOR AN HOUR. Remove lid and bring to a low simmer; cook as necessary until lentils are soft enough to eat, approximately 5-15 minutes.
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Sadassa_Ulna

Recipe by: Sadassa_Ulna

Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.

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