Author Notes: Lentils on New Year’s Day brings luck!
You would never guess these lentils are vegan, they are delicious and have a meaty quality. —Sadassa_Ulna
Serves: 4-6
Ingredients
-
1/4
cup vegetable oil, olive or sunflower, etc.
-
1/2
cup diced carrots
-
1/2
cup diced onions
-
1/2
cup diced celery
-
3
cups COOKED LENTILS, DRAINED *
-
1-1/4
teaspoons dried ground sage
-
1-1/4
teaspoons dried thyme
-
1-1/2
tablespoons soy sauce
-
1
tablespoon Balsamic Vinegar
-
salt & ground black pepper to taste
-
1/4 – 1/2
cups water as necessary
* If you are starting with DRIED BLACK LENTILS
-
1
cup dried black lentils
Directions
- Heat the oil in a very large skillet on medium-high heat. Add the carrots and cook 4-6 minutes, stirring occasionally.
- Add the onions and celery; cook an additional 8-12 minutes, stirring occasionally, until the vegetables are soft.
- Lower heat to medium-low. Add the lentils and 1/4 cup water. Add the soy sauce and vinegar. Add more water if necessary to get a porridge-like consistency
- Add the sage and thyme and stir well. Cook another few minutes, stirring occasionally; add salt to taste. Enjoy!
* If you are starting with DRIED BLACK LENTILS
- Pick through lentils to make sure there are no tiny stones or other non-lentil objects.
- Put one cup lentils in a saucepan and cover with 3-1/4 cups cool water, bring to a boil. Put a lid on the pot and turn off heat.
-
LET SIT FOR AN HOUR.
Remove lid and bring to a low simmer; cook as necessary until lentils are soft enough to eat, approximately 5-15 minutes.