Lentils For A Winter Day
Vegan and Gluten-Free
There’s nothing like waking up to a winter wonderland and not having to go out.
Not having to clean off the car.
Not having to get groceries or run to the drugstore.
Just staying in pj’s, having a nice hot cup of your favorite morning beverage and watching the snow fall.
That was my morning.
It was fantastic!
My dogs and cat both stayed snuggled in their blankets, knowing they wanted nothing to do with wet or cold paws!
Soft, falling snow and Christmas music.
I lit the tree and had my window candles glowing.
It was the perfect day to make a nice pot of lentils so I decided to share my recipe with you!
If you’re not a fan of lentils or lentil soup, this actually may be a good recipe for you because I do my best to mask the taste! LOL
Lentils For A Winter Day – What you’ll need
1 lb dry lentils (try to use as many organic ingredients as possible)
4 large cloves garlic
1 medium onion (I use the sweet or Vidalia if in season)
4 carrots, peeled
3 stalks celery
tomato paste or your favorite ketchup
7 cups water – you may substitute chicken broth or vegetarian or drop in a few boullion cubes. I used spring water.
olive oil or extra virgin coconut oil to cover the bottom of the pan
Salt and pepper to taste
1. Cover the bottom of a large pot with the olive oil. You will be sauteéing first so make sure you have enough to add later if needed.
2. Heat the oil on low
3. While oil is gently warming, crush garlic but leave in big pieces, removing the root. Add to the oil, crushed side down.
4. While the garlic is lightly browning and infusing its flavor into the oil, you can either dice the onion or cut it in half and slice in strips like I did. Then add to the garlic.
As each veggie is softening, you are cutting the next one to go in
5. Slice your already peeled carrots and add them to the mixture, checking to make sure you have enough oil in the pot.
6. Chop your celery and add it in.
7. Add salt and pepper and stir the mixture. Don’t worry about adding too little. You will add as you go! ;)
8. Keep the heat on low and let everything soften partially.
9. Add dry lentils.
10. Add 6 cups water or broth to cover about 3/4 inch over the lentils and bring to a boil, reducing heat to simmer afterwards. I leave the cover partially on until this comes to a boil. Once I reduce the heat, I cover with the lid completely.
11. Check within 5 minutes or so and add the rest of the water. You will see the lentils have expanded and soaked up a lot of liquid. you don’t want them to dry out because you will burn the pan and lose your food.
12. After adding the water or broth, you can add a few spoonfuls of tomato paste or drizzle the ketchup. I drizzled organic ketchup today and added more for flavor later.
Now that the heat is on low and everything is simmering, check in about an hour and stir them. Taste them and see if they are still a little tough and how the flavor is. That’s when you may need more salt and pepper or tomato paste/ketchup.
Using broth instead of water does add more flavor but I went with basics today.
This pot took about 1 hour and 20 minutes. I was able to rest a little during the simmering period and used a timer to wake me up if I dozed off. I turned off the heat and just let everything blend together for a few hours.
The oil turns a little dark so stir them up and enjoy!
This makes several servings and freeze very well. I freeze in portions enough for me and use one of them in a hearty soup I make for winter, too.
I hope you do try this recipe and let me know how you like it. As you get used to cooking like this, you’ll see this is very easy and can be used for various types of beans.
See you on the peaceful side of life,
The Peaceful Soul Blog
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Jenny E. Weeks
12:54 am on May 10th, 2017