Traditional Spanish Lentils
1 medium onion, diced
2-3 cloves garlic, mashed
3 tablespoons olive oil
2 cups dried green lentils
1 medium tomato, diced
2 medium carrots, chopped
1 large potato, diced
1 bay leaf
1/2 teaspoon cumin powder
salt and pepper, to taste
4 cups vegetable broth
1 teaspoon sweet paprika
hot sauce, optional, to taste (I use Tabasco)
1-2 links vegan chorizo, optional (I use Soyrizo)
1. In deep pot, sauté onion and garlic in oil until it starts to color.
2. Add remaining ingredients, except hot sauce and chorizo, and bring to a boil.
3. Reduce to a simmer and cook until lentils are done--about 30 minutes.
4. If you like, you can add a little hot sauce. If you use vegan chorizo, take out and cut into rings before serving.
This can of course be made in the crockpot.
SO HOW'D IT GO?
;)b Yum. Very hearty and satisfying. I make it with red lentils, and I really like adding more carrot, as well as some frozen corn to it.
This was really good, and even the kids liked it.
Thanks!
thumbs up!
i've never really made anything with lentils before, other than soup... so an excellent choice for a first recipe i think :) and i have loads of leftovers so won't be going hungry any time soon.
I agree with all the good reviews. I made this for the 2nd time last night, but this time I added a stalk of celery, about 2 Tbsp of tomato paste, a tsp of chili flakes and extra garlic, and cooked it on low heat for about 2 hours to really get the flavors to blend. I used CW's idea of making it into "sloppy joes"...with extra hot sauce. It was excellent. And now I have plenty of leftovers for the freezer.
Wow! I love lentils and this dish did not disappoint!!!
I did as many above and halved the recipe since it is only me and boyfriend, the dish reminds me a lot of mujadara but much more flavorful. This was great on pita with a tzatziki I made from soy yogurt at home. It also paired quite well with the next nights dinner of Jerk tofu.
Yummy yum yum in my tummy tum tum!!
Good work scooter!
I've made this twice now and it's become one of my favorite dishes. It even pleases certain picky non-veg family members!
Last time I made it I could NOT stop eating, it was so tasty. I didn't have any hot sauce, but I did have some Moroccan harissa (chili paste) which spiced it up quite nicely.
I would like to add that this recipe also makes great leftover variations:
It is excellent served cold, on a bed of spinach or other salad greens for a yummy and simple salad.
It also makes a great "sloppy joe" substance (to which additional sauce may be added, if desired) to put on thick, toasted bread or a bun.
It was Keda's photo that drew me to this recipe....I only wish I'd have had some natural lighting to make my photo a little better; but alas, Iowa has practically no sunshine this time of year. Oh well, I hope it sparks the interest of someone out there, because this recipe deserves all the promotion and attention it can get!
This is delicious :) I used one large carrot & a parsnip, which gave wonderful flavour. Also, I didn't add hot sauce but I did add 1 tsp. of the oil from a jar of VERY hot peppers that a friend gave me. It gave it a nice little punch.
Thank you for this one....It will be a staple in our house.
According to the site where I looked this up, a litre is equal to 4.22 cups. I ran out of vegetable broth but had vegetable bullion cubes. I used 4 cubes and what ended up being 6 cups of water -I started with 4 1/2 but needed more as I was cooking (each cube is supposed to make 1 to a little over 1 cup of broth). I don't know if it was the bullion cubes or the recipe -I did not add any salt- but this recipe is so salty it's almost inedible. I also had to cook it twice as long as it said in the directions, and I had to add water as stated above.
It would be the bullion cubes. I would have only used half a cube for that much water.
Ok, thanks!! Well, note to all: the directions on the container of the bullion cubes are NOT accurate. They tell you to use WAY too much bullion. I'll have to try this recipe again.
Pages