Friday, October 17, 2014

I Googled Lentil Puns

And came up with jack squat for this post. And yes, I know that Googling "lentil puns" for title inspiration is a very low point in my life, blog and non-blog wise.

Buuut...lentils are great. Super healthy, high in protein, extremely cheap and easy to cook. They're pretty much every vegan or vegetarian's wet dream, and they can be yours too! Okay, maybe that's a stretch. Because cheeseburgers and chorizo exist.

The harsh truth is, however, the less meat you eat, the better it is for the environment. Tommy and I have been working pretty hard to go meatless for most of our meals (lunch excluded) and it's been an interesting experiment.

This is a fantastic meatless -- but filling -- meal. This is a slightly belated throwback Thursday because I made it at school (which is why you see my girl Jess Stein photographing my handiwork for a class project) and would happily make it again now were it not for the fact that Tmo refuses to eat mushrooms with the stubbornness of a 3-year old. 

Just because he won't eat it doesn't mean you shouldn't though. Feel free to cheat like I did and buy precooked lentils if you can find them. If not, buy green lentils (the other colors can get a bit mushy if cooked on the stovetop) and follow the instructions below. This recipe is adapted from

Cooking lentils on the stovetop:
1 c. green lentils
2 c. water
1/4 tsp. salt

1. Rinse lentils in a large strainer, carefully picking through to remove any shriveled ones or foreign objects.

2. Combine lentils and water in a large saucepan on the stove. Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. You should only see a few small bubbles and some slight movement in the lentils. Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered.

3. Lentils are cooked as soon as they are tender and no longer crunchy. Older lentils may take longer to cook and shed their outer skins as they cook. Strain the lentils and remove any seasonings. Return the lentils to the pan and stir in salt. Taste and add additional salt as needed.

1 1/2 c. cooked lentils
1 c. mixed mushrooms (button and portobello), sliced2. cloves garlic, minced1/4 tsp. crushed red peppers (or more to taste)1/4 tsp. sea salt1 tbs. EVOO1 tbs. lemon juice2 tbs. flat leaf parsley, roughly chopped1/2 to 3/4 c. arugula

1. Cook lentils according to directions above. Once cooked, put into a large bowl and set aside.

2. In a medium-sized saucepan, sautee the mushrooms in the olive oil until lightly golden brown.

Add the garlic and crushed reds and continue to cook until the garlic is fragrant and almost translucent.

3. Toss the lentils, mushrooms, salt and lemon juice together in the large bowl. 

Mix in parsley and arugula just before serving.

No comments:

Post a Comment