Traditional Spanish Lentils
1 medium onion, diced
2-3 cloves garlic, mashed
3 tablespoons olive oil
2 cups dried green lentils
1 medium tomato, diced
2 medium carrots, chopped
1 large potato, diced
1 bay leaf
1/2 teaspoon cumin powder
salt and pepper, to taste
4 cups vegetable broth
1 teaspoon sweet paprika
hot sauce, optional, to taste (I use Tabasco)
1-2 links vegan chorizo, optional (I use Soyrizo)
1. In deep pot, sauté onion and garlic in oil until it starts to color.
2. Add remaining ingredients, except hot sauce and chorizo, and bring to a boil.
3. Reduce to a simmer and cook until lentils are done--about 30 minutes.
4. If you like, you can add a little hot sauce. If you use vegan chorizo, take out and cut into rings before serving.
This can of course be made in the crockpot.
SO HOW'D IT GO?
I really liked this! I added an extra bay leaf, 1/2 teaspoon of coriander, pinch of thyme and a pinch of turmeric, and it came out fabulous! Didn't take long to make, not too much prep, and we had a yummy dinner with leftovers for tomorrow. Thanks for sharing!
Delicious and simple! I only had about 2 1/2 cups of vegetable broth so I used 1 1/2 cups of water too. It turned out wonderful, not salty at all. Thanks for the great recipe, Yabbit!
dang, I feel bad for you, talula_fairie....I definitely think your boullion cubes messed up what would've been a great dish! I highly recommend you try this again with a different solution for your broth...it'll be worth it, trust me.
I steer clear of boullion cubes and most store-bought broth...WAY too much sodium for me.
I just made this tonight, and it was fanTAStic!
I used up the rest of the broth I made from this recipe http://vegweb.com/index.php?topic=20010.0 , it has a mild yet good veggie flavor. I left out the bay leaf because I simply forgot . ::) Even though I halved the recipe, I used the full amount of spice, with about 1 tsp of white pepper (I can't seem to locate our black pepper at the mo') and about 1 T of hot sauce. And just for fun, I used half regular green lentils and half French (aka blue) lentils.
The flavor is perfect. If I had to label it, I'd say it's a tomatoey-onioney-mildly spicy taste...and what's best, it doesn't overpower the natural flavor of the lentils and carrots...the flavors just kind of "mesh well" in my mouth.
I have a feeling the leftovers won't last long. This recipe is definitely a keeper!
According to the site where I looked this up, a litre is equal to 4.22 cups. I ran out of vegetable broth but had vegetable bullion cubes. I used 4 cubes and what ended up being 6 cups of water -I started with 4 1/2 but needed more as I was cooking (each cube is supposed to make 1 to a little over 1 cup of broth). I don't know if it was the bullion cubes or the recipe -I did not add any salt- but this recipe is so salty it's almost inedible. I also had to cook it twice as long as it said in the directions, and I had to add water as stated above.
It would be the bullion cubes. I would have only used half a cube for that much water.
According to the site where I looked this up, a litre is equal to 4.22 cups. I ran out of vegetable broth but had vegetable bullion cubes. I used 4 cubes and what ended up being 6 cups of water -I started with 4 1/2 but needed more as I was cooking (each cube is supposed to make 1 to a little over 1 cup of broth). I don't know if it was the bullion cubes or the recipe -I did not add any salt- but this recipe is so salty it's almost inedible. I also had to cook it twice as long as it said in the directions, and I had to add water as stated above.
i halved it as well and cooked it for an extra half an hour, the carrots are extra mushy. mmmm. its great over rice! I also wasnt sure how much a liter was, but i put in a 14 oz can of veggie broth. there was a lot of broth left over after 30 minutes of cooking it, so thats why i had to cook it longer but it was still delish!
this recipe is everything it promises and much more. XD
i used red hot chili pepper flakes instead of paprika. and the halved recipe took 40 minutes to cook.
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