The People's Reciplex

Redhead Lentils

Redhead Lentils & Rice

This will serve a crowd:

2 cups red lentils, washed and picked over
olive oil
1 onion chopped
1/2 apple thinly sliced and cut in quarters
3 cloves garlic, minced
just over half of one box of lo sodium veggie/chicken stock/water (stock makes them more flavorful.)
3 whole peeled canned tomatoes and a splash of their juice
hefty pinch dark brown sugar
big pinch: cumin
lesser pinches: curry powder, cinnamon, turmeric, salt, sage
splash of apple juice
2 handfuls raisins

basmati rice

1. Heat a stock pot on high. Heat olive oil. Saute onions until translucent.
2. Turn down the heat. Add Lentils to pan and dry and toast them a bit.
3. Add apple to the pan stirring and cooking until some of the juices are released.
4. Add minced garlic. Saute until just fragrant.
5. With your fingers break up the tomatoes and add them and the juice to the pan.
6. Add stock and remaining ingredients.
7. Bring mixture to a boil. Then turn the heat to low and cover the pot.


Check after around 25 minutes to be sure their is still some liquid. The beans will take between 30-45 min to cook. If you need to, add more stock.

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This entry was posted on Wednesday, January 5th, 2011 at 8:44 pm and is filed under entrees, Q, side dishes, vegetarian.

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One Response to “Redhead Lentils”

  1. melissafd says:

    This sounds amazing. Putting it on the list o’ things to try…

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