This recipe has been bouncing around in my head for a few weeks now but I only had time to finally make it yesterday.
One word: Y-U-M!
Not only delicious, but super healthy and a cinch to make. Seriously, give it a try.
1 cup red lentils, rinsed
3 cups water
1 tsp olive oil
1 large onion, finely minced (can be done in food processor)
2 tbls sherry vinegar
2-4 cloves garlic, to taste (minced)
1 carrot, finely grated or minced (can be done in food processor)
2 portobello mushroom caps, finely diced
2 tbls tomato paste
2 tbls worcestershire sauce (use vegetarian if you want this recipe to be vegetarian/vegan)
1/4 cup nutritional yeast
1/2 tsp kosher salt, or to taste
1/4 tsp thyme
Pinch of allspice (optional)
Fresh ground pepper, taste
Place lentils and water in sauce pan. Bring to boil, and then turn heat down to medium low and simmer, uncovered, until all the water is absorbed (about 45 minutes). You want them to be thick, soft and mushy. Turn off heat.
Meanwhile, pour oil into large skillet over medium high heat. Add onion and vinegar and cook until liquid is absorbed (onions have a lot of juice!). Turn heat down to about medium and add carrot and mushrooms. Cook until veggies are tender and then add the remaining ingredients. Turn heat down to low and cook a bit longer until mixture has thickened. Stir in lentils and turn off heat. Refrigerate until firm. Serve with crusty whole grain bread or crackers.
Makes about 4 cups.