recipes from the table of the vegan vulcan

Wednesday, March 01, 2006

luscious lentil sauce

When I lived in Turkey, I made this all the time on our dorm's hot plate with whatever vegetables I could get from our local market. This recipe is still my stand-by on nights when I don't feel like devoting a whole lot of brain power to dinner. And it's so simple, it makes me want dance around in my underpants.

Luscious Lentil Sauce

1 c. red lentils, rinsed
2 c. water or vegetable broth
4 garlic cloves, 3 smashed but intact, 1 minced
Salt to taste
Olive oil
1 large onion, half diced, and half skinned but kept intact
1 large zucchini, diced
1 large green pepper, diced
1 carrot, chopped
3 medium tomatoes, seeded and chopped
1 1/2 c. storebought tomato sauce (Newman's Own is a fave of ours)
Pul biber (Turkish pepper) if available, or Italian hot dried pepper (the kind you shake on pizza)
Parsley
Lemon

In a medium pot, boil the water or vegetable broth. If not using vegetable broth, salt the water lightly and pour in 2 tbs. olive oil. Pour in lentils, smashed garlic cloves, and intact half of the onion. Lower heat, and gently simmer until lentils are soft, grainy, and a yellow color (20 or 30 minutes). Add turkish pepper or Italian hot pepper. Remove the garlic and onion, and taste for seasoning. Set aside.

While lentils are simmering, heat 1 tbs. olive oil in a small nonstick pan. Sautee the onions, carrots, and peppers until carrots are just tender. Add zucchini and garlic. Cook 3 minutes. Add chopped tomatoes and simmer until vegetables are tender.

Add vegetables and tomato sauce to lentils. Stir to combine, and cook over low heat until hot.

Serve over pasta, or with crusty bread. Top with parsley, lemon juice, and a dollop of vegan sour cream.

A few notes: I've included my favorite vegetables, but one of the great things about this dish is you can throw in any old vegetables you have lying around and it will still be amazing.

Use eiither the reccomended red lentils or subsitute yellow split peas. Regular lentils (french, green, etc.) will not break down in the neccesary way.

The suggestion to serve with tofutti sour cream may sound unusual, but it's delicious. It adds a coolness and creamyness to the spicy lentils. The idea came from my Turkish roommate who ate yogurt on everything. . . and so did I while I lived there. But this is the vastly-improved, cruelty-free version.

1 Comments:

Anonymous johana said...

i will try this this week, hope you post more soon :)

March 09, 2006

 

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