Friday, February 5, 2010

Love Your Lentils

Winter is here to stay, for at least another couple of months. Buying fresh local produce is hard this time of year. I often find myself making soups and stews with dried legumes.  I love lentils because they are easy  to cook (they don't need to soak), full of iron, and I think... are pretty tasty.This is one of those inventions, I served it with mash potatoes.

  • 2 tbsp sunflower oil
  • 1 medium sized onion-small diced
  • 2 cloves garlic-minced
  • 2 stalks celery-small diced
  • 2 carrots- peeled and small diced
  • 1/4 turnip- peeled and small diced
  • 1 tbsp dried basil
  • 1 1/2 cups lentils-washed
  • water- to cover
  • 3 mushrooms-chopped
  • 1 tbsp tomato paste
  • 3 tbsp balsamic vinegar
  • sea salt- to taste
  • freshly ground pepper- to taste

In a large pot, heat oil and add onion saute for 3-4 minutes.
Add garlic, celery, carrots, and turnip, saute for another 3-4 minutes
Add the basil and lentils. Cover with water and bring to a boil.
Add mushrooms and paste. Turn the heat to medium and let cook until lentils are soft.
About 40 minutes.
Season with vinegar, salt, and pepper.

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