Hobbes
02-24-2008, 04:00 PM
(if not served with sour cream/cheese, this is vegan!, otherwise vegetarian)
I make this about once a month. Emma LOVES it.
It's adapted from the Cheap Fast and Good cookbook. (I saute the lentils and onion/garlic first before adding broth, makes for better consistency, I add greens to the list. Chopped fine enough and the kids won't notice :)
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic (or 4 tspns minced bottled garlic)
1 lb lentils, cleaned and picked through
1/2 lb spinach (chard or other mild green), chopped
2 1/2 cans vegetable broth (14oz cans for total of 35oz) or 5 cups homemade (save 1/2 can of broth)
1 can (14-15oz) diced tomatoes (drained and reserve juice)
1 can (6 oz) tomato paste
2 tablespoons ketchup
1-2 tablespoons chili powder (it calls for 1, I add two)
1 1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt and pepper to taste
1-2 tablespoons of basalmic vinegar (optional)
1. In large soup pot or sauce pan add broth and chopped greens and bring to boil.
2. While waiting for broth to come to a boil, in frying pan, saute onion and garlic on medium-high heat in oil till onion is soft.
3. Add cleaned lentils to pan and saute for about 3 minutes.
4. Add lentil saute mix to boiling broth.
5. Reduce heat, cover and cook at slow boil for about 15 minutes.
6. Add remaining ingredients except the vinegar to the pot. Stir to mix well. Cook at simmer for other 15 minutes.
7. Add reserved broth and tomato juice if all the liquid is evaporating. You want it to be a the consistency of a chili or stew.
8. Mix in 1-2 tablespoons of basalmic vinegar (optional)
Options:
I often add a cup or so of leftover cooked brown rice at the end. This truly makes it a 'meal in a bowl'. Serve with whole grain bread. Full protein (beans/rice), good fat (but low), greens, vegetables (onion/tomato).
Serve with hot sauce and sour cream or cheese.
I make this about once a month. Emma LOVES it.
It's adapted from the Cheap Fast and Good cookbook. (I saute the lentils and onion/garlic first before adding broth, makes for better consistency, I add greens to the list. Chopped fine enough and the kids won't notice :)
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic (or 4 tspns minced bottled garlic)
1 lb lentils, cleaned and picked through
1/2 lb spinach (chard or other mild green), chopped
2 1/2 cans vegetable broth (14oz cans for total of 35oz) or 5 cups homemade (save 1/2 can of broth)
1 can (14-15oz) diced tomatoes (drained and reserve juice)
1 can (6 oz) tomato paste
2 tablespoons ketchup
1-2 tablespoons chili powder (it calls for 1, I add two)
1 1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt and pepper to taste
1-2 tablespoons of basalmic vinegar (optional)
1. In large soup pot or sauce pan add broth and chopped greens and bring to boil.
2. While waiting for broth to come to a boil, in frying pan, saute onion and garlic on medium-high heat in oil till onion is soft.
3. Add cleaned lentils to pan and saute for about 3 minutes.
4. Add lentil saute mix to boiling broth.
5. Reduce heat, cover and cook at slow boil for about 15 minutes.
6. Add remaining ingredients except the vinegar to the pot. Stir to mix well. Cook at simmer for other 15 minutes.
7. Add reserved broth and tomato juice if all the liquid is evaporating. You want it to be a the consistency of a chili or stew.
8. Mix in 1-2 tablespoons of basalmic vinegar (optional)
Options:
I often add a cup or so of leftover cooked brown rice at the end. This truly makes it a 'meal in a bowl'. Serve with whole grain bread. Full protein (beans/rice), good fat (but low), greens, vegetables (onion/tomato).
Serve with hot sauce and sour cream or cheese.