Thursday, March 19, 2009

Savoury Lentils

This is a favourite McDougall recipe that I have been making since August 2002, according to the notes in my cooking binder. It's from one of Dr McDougall's books (not sure which one). I have modified it very slightly according to my own taste and that's the version I will post here. This would be excellent over mashed potatoes or over whole wheat toast.

2 cups dried green lentils
4 cups water
2 garlic cloves, minced
1 onion, chopped
4 - 6 green onions, chopped
2 celery stalks, chopped
1/4 cup soy sauce
1/3 cup balsamic vinegar
1 5.5 oz can tomato paste
1 Tbsp Dijon mustard
freshly ground black pepper to taste

Place the lentils in a large pot and cover with the water. Bring to a boil, cover, reduce the heat, and simmer for 1 hour.

Saute the garlic, onion, green onions and celery in 1/3 cup water until soft. Add to the cooked lentils, along with the soy sauce, vinegar, tomato paste and mustard. Add freshly ground black pepper to taste. Continue to simmer for 1 hour more for a souplike consistency, uncovered for a gravylike consistency.

1 comment:

Letha said...

This looks great. The balsamic vinegar is an interesting ingredient. I’m going to put this on my list of things to try. Thanks for posting.