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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
- 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
- Heat the oil in a very large skillet on medium-high heat. Add the carrots and cook 4-6 minutes, stirring occasionally.
- Add the onions and celery; cook an additional 8-12 minutes, stirring occasionally, until the vegetables are soft.
- 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
- Add the sage and thyme and stir well. Cook another few minutes, stirring occasionally; add salt to taste. Enjoy!
* If you are starting with DRIED BLACK LENTILS
- 1 cup dried black lentils
- Pick through lentils to make sure there are no tiny stones or other non-lentil objects.
- 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.
- 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.