An inexpensive lentil dish served over brown rice loaded with fiber, plant protein and easily made vegan.
Prep Time15 minutesmins
Cook Time1 hourhr
Course: Main Course
Cuisine: French
Keyword: legumes
Servings: 8
Calories: 270kcal
Ingredients
2 onions, chopped
2 largecarrots, chopped
1 tablespoonoil
1 teaspoonthyme, dried
1teaspoonmarjoram
4cupslow sodium chicken brothor vegetable broth
3¼cupswater
1poundlentils, dried
128 ounce cantomato puree or tomato sauce
¾cupwine
½cupparsley, choppedoptional
Instructions
Put lentils in colander and pick over; discarding any shriveled or debris. RInse well.
Peel and chop onion, medium fine.
Peel and chop carrot medium fine.
Saute carrots and onions in oil over medium heat for about 5 minutes until onion is transparent.
Add thyme and marjoram and saute 30 seconds - 1 minute to "bloom" flavor of spices.
Add lentils, broth, water, wine, tomato puree and parsley.
Bring to a simmer, stirring occasionally so lentils do not stick to the bottom.
Simmer, partially covered about an hour, until lentils are tender.
Serve over brown rice or grain of your choice.
Notes
This recipe freezes well. If you are not feeding a crowd, or do not want to freeze it, it halves easily as well.Modified from The New American Diet, Sonja L. Connor, MS, RD and William E. Connor MD, Simon & Shuster, New York 1986.