One-Pot Wonders
Savory Black Lentils
- 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
- 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
- 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.
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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