Lentils make for a tasty, nutritious meal that you can make ahead of time and be very creative with your additions. But first, let me introduce myself. I am Carol, Jen's and Ange's partner at TheBeList. Jen invited me to blog today about this fantastic recipe. During the joyful, but hectic nature of the holiday season, it makes so much sense to plan ahead for dinner! One pot meals are a favorite of mine because, I can cook early in the morning (when I am full of energy and creativity) and have a delicious meal ready when I walk in the door no matter how late.
Planning ahead allows me to be disciplined with my budget and helps me avoid eating away from home or, worse yet, rushing through an unhealthy dinner meal simply because it was easy to use processed ingredients or prepared foods. I am nearly fifty and love the way I feel and look when I consistently follow Jen's advice and guidance, eating in a healthy way that suits my body type, metabolism, and specific age needs.
I found this recipe at Recipezaar, a favorite website of TheBeList.com. The picture to the left is the finished recipe before any meat or poultry (optional) is added. I modified the recipe to substitute fresh ingredients for the canned and processed ingredients. I have a meat-eating husband and son, so with this recipe, it is easy (at the end, before serving) to add cooked andouille sausage, chopped grilled organic chicken or ground turkey. Actually, I can think of many more ideas and invite you to offer your thoughts. The picture below is the dish before adding the liquid and the lentils.
After adding the liquid and the lentils, this is how the dish looks. If this your first time cooking with lentils, don't worry, the liquid absorbs and you have a hearty dish.
1 hour to prepare/ 20 minutes prep
Serves 8
1/2 cup olive oil
4 medium onions, chopped
4 carrots, chopped
3 tsp of thyme (fresh)
1 tsp of marjoram
6 cups of vegetarian stock
2 cups dried lentils (wash first)
salt to taste
1/2 cup chopped fresh parsley
8 plum tomatoes or 4 large tomatoes, chopped
1/2 dry sherry
Options:
grated cheese to top
1 lb of sauteed andouille sausage or
1 lb of grilled chopped boneless chicken or
1 lb cooked ground turkey
In a very large pot cook, heat the olive oil for 2-3 minutes on medium heat. Then in the same pot,
Saute the carrots and onions for 5-6 minutes over low to medium heat until onions are clear
Add the stock at once, bring to a boil
Add lentils, tomatoes, salt and parsley
Bring to a boil and then simmer, covered for 45 minutes
Add sherry, cook 10 minutes more
Stop here for a wonderful vegan meal or
Add shedded cheese to top (parmesan) and/ or add cooked meat or poultry prior to serving.
Serve with a chopped salad, sliced apples, and soft bread or rolls.
Another added benefit of cooking with lentils is there is no need to soak them ahead of time. Besides the normal fun that occurs with aging (hot flashes, memory issues, mid-section weight gain), I also have been instructed to eat more fiber. This dish does the trick. Lentils, besides all the other health benefits, are a terrific source of fiber. Lentils are a healthy ingredient for all ages.
Zero fat, zero cholesterol and look at the potassium! Be Better, Carol