Vegan MoFo 2012 Post #17
Smoked Paprika Lentils (Yields 3 1/2 cups)
1 cup French (du Puy) lentils, soaked 8-12 hours then drained and rinsed
2 cup vegetable broth or water
1 tbsp olive oil or 1 tbsp water
2 cloves garlic, minced
1 tbsp dried minced onion or 1/2 a medium onion, finely diced*
2 tbsp smoked paprika
1 tbsp dried thyme or 2 tbsp fresh thyme leaves
1/2 tsp sea salt**
1 tbsp lemon juice
1/2 tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 cup chopped fresh parsley (optional)
*If you like onions, you’ll probably want to use fresh onion. But I don’t, so I just keep dried minced onion on hand to add in small amounts to recipes such as this.
**If using store-bought vegetable broth that contains salt, don’t add the sea salt.
Heat the oil or water in a large saucepan over medium heat. Add garlic and onion and sauté until softened.
Add the soaked lentils and vegetable broth to the pan. Raise heat to high and bring to a boil. Reduce the heat to medium-low and cook, partly covered, for 15 minutes.
Once lentils are cooked, stir in the paprika, thyme, and salt (if using). Cook for 5-10 minutes, or until the lentils have thickened.
Turn off heat completely. Stir in the lemon juice, balsamic vinegar, Dijon, and parsley (if using).
Store any leftovers in a sealed container in the fridge. Enjoy!
As you can tell from the fact that these Smoked Paprika Lentils have popped up in a variety of posts in the past few weeks, I enjoyed these lentils in a variety of different ways.
As a topping for a baked yam.
In a wrap.
These were so good I also ate a few little bowls of them all by themselves! Hows that for a snack?!
I’ve also got an idea in the works of turning this into a stew. Stay tuned.
Nutritional Information for a 1/2 cup serving (using water, dried onion, dried thyme, and no parsley or oil): 76 calories, 13g carbs, 0g fat, 6g protein, 2g sugar, 169mg sodium.