Lentils. Inexpensive & healthy. Shocking, right? I just love them. So many variations are possible with lentils: anything from a vegetarian chili to spicy Indian dal. I do something different each time but today I’m making a variation of a French-style recipe from my mother-in-law.
Ingredients
- Lentils, green or brown – 1-1/2 cups – rinse & soak in room temp. water for 1-2 hrs
- Onion, 1 or 2 depending on size & your liking of onion
- Olive oil for frying
- Spices (use your favourites): or, basil, oregano, red chili, powdered cumin (1/2 tsp – NOT more), bay leaves, fresh garlic or something like Garlic Plus – between ½ tsp. up to 2 tsps. – add a bit at a time when you have lentils + water in the pot – to taste.
- salt & black pepper to taste (careful if you’re using a spice mix with salt &/or stock)
- sugar – 1-2 tsps. (to taste)
- Beef stock (Bovril) – 2 tbsps.
- Balsamic vinegar – 1-2 tbsps. (to taste)
- Cocoa powder – 1 -2 tsps. (good for colour & richness)
- Vegetables: potatoes, zucchini, carrots, celery – another day, you can add other vegies such as spinach, kale, etc.
- Water
- Parsley, chopped green onions or cilantro for topping (your preference)
Try with crispy, sautéed potato skins (Russet?) on the side.
Directions
- Rinse & soak your lentils for a minimum of 1 hr.
- Prep your choice of veggies.
- Heat the oil in a large heavy-bottom pot over medium-high heat. Sauté sliced onions. If using, add the carrot & celery (if using) to onions part way to browning, and cook, stirring occasionally, until all the vegetables start to caramelize, 8 to 10 minutes (this step is important as it will add tons of flavour to your soup!).
- Stir in the garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes.
- Add the washed & soaked lentils, 4 -5 cups water, Bovril, basil, bay leaf, oregano, red pepper flakes or powder, cumin, balsamic vinegar, salt to taste and a generous amount of black pepper and stir to combine. Add chopped potatoes (smallish) & zucchini. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened, 45 to 60 minutes. I sometimes I cook it for longer, depending on what I put in an when.
As all the spices are added to lentils covered in water, you will be able to check the taste of whatever salt & spices you are adding, this is the time to adjust.
The whole point of this is that it will last for a week or more in your fridge & can be used in different ways.
Try:
- Sausage (chorizo?), lentils on the side & fresh grape tomato salad. Try with sautéed potato skins.
- As a soup – just add water or sour cream or plain cream & top with parmesan. Perfect for Fall and Winter weather.