Oh man, has anyone ever called lentils sexy before? Probably not, but I’m just so damn excited about this recipe and its splendid rainbow of supporting characters. It all starts with a sauce – man this sauce should have its own post. You can use it on so many things: as a marinade for tofu, on boiled potatoes, over gnocchi. I learned to make it when I was about 17 and would make it constantly except my husband is not able to eat 90% of the ingredients in it.
Oh, the lentil. It’s so humble and savoury. So nutritious and fibrous. So tasty and economical. I miss them. Husband also very allergic to lentils, so this one is for Jason.
A word of caution when you’re first learning to cook lentils, they have naturally occurring sodium in them, so I don’t tend to salt dishes with lentil, but you should totally taste at the end and see what you feel about that.
Sauce
1 tablespoon extra virgin olive oil
1 bell pepper of any colour, diced
1 small red onion, diced
1 large tomato, diced
5 cloves garlic, minced
Handful of cilantro, chopped (large handful if you have tiny hands like me)
1 medium carrot, peeled and diced
1 bunch green onions, whites included, chopped
1 tablespoon dried thyme
1 tablespoon brown mustard
3 tablespoons tamari soy sauce
In a large saucepan, over medium high heat, heat the olive oil. Add all the chopped vegetables and let begin to sweat. Once the vegetables have begun to let off their water content, add the remaining ingredients and stir to combine. You want to create a loose sauce of sorts, so let it cook up until it starts to resemble one. Taste and imagine all the possibilities.
Soup
2 cups brown lentil (any lentils, really, my friend; some just cook faster than others)
2 litres water
1 large potato, diced
1 green plantain, diced (optional)
Once you feel your sauce is saucy enough, add the lentils and water. Bring to a boil and add the starches. You may need to add extra water, as lentil are greedy and thirsty. Simmer about 25 minutes, until both the potatoes and lentils are soft.
Eat with rice or on its own, as it is very filling.
