Lentil vegetable medley
By Tali Simon | September 15, 2011
Although I love making things like brownie mosaic cheesecake and homemade Oreos, the truth is that what we eat on a daily basis is pretty healthy. (And also pretty cheap.)
Lentil-vegetable medley is one of those go-to healthy, satisfying meals. I won’t say it’s my favorite recipe (though it certainly tastes great), and I won’t say it’s my fanciest. But it feels wholesome. It feels…good. And there’s a lot to be said for food that feels good. (Potatoes, for example, sadly do not fit in this category. I love them and yes, I do cook with them, but I can’t say they make me feel good.)
The directions for this recipe call for using a food processor, but don’t shy away if you haven’t got one. I made this at least half a dozen times before we bought ours. Yes, it is quicker with the processor, but it’s totally doable even without.
I like to serve this for dinner with rice and a salad on the side. When I do, I often think of what my husband told me about his lentil-eating days as a single guy. Because they’re cheap and a source of protein, he took to buying them by the kilo and eating them plain. No vegetables, no seasoning, no sauce. When his stove top stopped working, he made them (more or less successfully) in the toaster oven.
That, my friends, is what I call “bachelor lentils.” And my lentil-vegetable medley? Married lentils.
What do you like doing with lentils?
Adapted slightly from Norene’s Healthy Kitchen
Ingredients
- 3 cloves garlic
- 2 medium onions, cut in chunks
- 4 medium carrots, cut in chunks
- 2 stalks celery, cut in chunks
- 2 Tbsp olive oil
- 1 can tomatoes (not drained), or 4 peeled tomatoes, cut in chunks
- 2 cups water *
- 2 cups brown or green lentils, drained and rinsed
- 1 bay leaf
- 1 tsp Italian seasoning
- salt and freshly ground black pepper, to taste
- 1 Tbsp fresh lemon juice
- 2 Tbsp maple syrup or honey
- ¼ cup fresh parsley, chopped (optional)
*The water should just cover the lentils. Add more as necessary, but be careful not to add more than that.
Directions
1. In a food processor fitted with the steel blade, process the garlic, onions, and celery until chopped, using quick on/off pulses. Transfer the chopped mixture to a bowl. Add the carrots to the processor and chop with quick on/off pulses, adding to vegetable mixture when finished.
2. In a large pot, heat the oil on medium heat. Add the chopped vegetables and saute for about 6-8 minutes or until tender, stirring occasionally.
3. Add the tomatoes, water, lentils, bay leaf, and Italian seasoning; bring to a boil. Reduce heat to low, cover partially, and simmer for about 1 hour, stirring occasionally.
4. Add the salt, pepper, lemon juice, and maple syrup. Simmer for 10 minutes longer. Remove the bay leaf, add the parsley (if using), and serve.
3 Comments
Malka on September 15, 2011 at 11:14 pm.
I loooove the Chilean Lentils from Spice and Spirit. It is my go-to lentil dish and it freezes very well. I already made a batch for shabbos/yuntif! We started making it for whenever our friend vegetarians would come over and now we make it all the time – even my two-year old loves it!
Tali Simon on September 15, 2011 at 11:44 pm.
Mmmm, sounds really good. I’m probably the only Jewish woman on the planet who doesn’t have Spice & Spirit. [Hangs head in shame.]
Ester on September 17, 2011 at 11:17 pm.
I don’t have that cookbook either! You’re in good company!
I also make lentils for a quick, frugal meal. I made a sloppy joe variation with red lentils – I wrote about it on my blog last week.