Friday, March 12, 2010

Lenten Lentils: Sloppy Lentils

1 1/2 cups red lentils, sorted and rinsed
4 cups water
1 bunch kale, finely chopped
1 onion, chopped
2 carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
1 6 oz. can tomato paste
1 Tbs. dried basil
1 dash cayenne pepper
1/2 Tbs. soy sauce
1/2 Tbs. Worcestershire sauce
Couple of drops liquid smoke

Add all ingredients to a large pot and bring to boil. Reduce heat to medium and simmer. Stir occasionally, and add more water if needed, until lentils and kale are tender, about 40 minutes. Taste and adjust seasonings if needed.

As you can see, I like to serve this as an open faced sandwich on a bun. You can also serve it as a stew. I really like the kale chopped more finely than this for sandwiches. I guess I was being a little rushed when I made this. This recipe is very forgiving. I make it a little differently every time.  I found the recipe here originally. It's one of those adaptations of an adaptation of an adaptation, as most recipes are. I have changed it up a bit to reflect how I make it. I also tried to give more precise directions, but the amount of seasonings I use for this actually varies pretty widely. Sometimes I use twice as much as this, but this is a good starting point.  It's really easy, tasty, healthy, and  no-oil.


  1. Yum! I will have to try that out.

  2. Let me know how it goes if you try some of the lentil recipes. It's always fun to hear how they turn out for others--also I learn more good adaptations that way!


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