Black lentils are more substantial and earthier than their green cousins, and they hold their shape and texture throughout. Astound your friends with your "discovery"! I find them at the Indian grocery store or health food store. Or use regular lentils (pictured with regular lentils and without greens) – they'll work fine too. My younger son knows of my love of lentils and presented me with a variation of this recipe for my birthday. I don’t know its original source and I’ve made substantial changes, but I thank the person who inspired it. It was a great birthday present.
Calories: 193.7 ·
Fat: 9.6g ·
Carbohydrates: 22.4g ·
1 cup Black Lentils
1 tablespoon olive oil
1 clove of garlic, chopped
1 medium onion, chopped
1 medium carrot, chopped
16 oz vegetable broth (I use G Washington Brand gluten-free seasoning and broth mix)
1 cup of water
4 cups chopped fresh kale, spinach or greens of your choice
1 teaspoon of black pepper
1 pound of interesting mushrooms, chopped
1-2 tablespoons of gf tamari sauce
If you remember to, soak the black lentils overnight to reduce the cooking time.
In a medium pot, sauté the garlic, onions and carrot until tender, about 5 minutes. Add broth, water, lentils and peppers. Heat to boil then reduce and simmer uncovered, for 20 minutes. Add the greens and continue to simmer for 10 more minutes.
During the last 10 minutes of simmering, sauté the mushrooms in olive oil and gf tamari sauce. If you forgo the mushroom topping, taste the lentils and greens before serving and salt and pepper to taste.
Dish up the lentils and greens and top with mushrooms.
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September 27, 9 pm
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