Low fat vegan dishes.
"The fat you eat is the fat you wear". - John McDougall, MD
Thursday, March 19, 2009
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.