Lentil vegetable medley
from Norene’s Healthy Kitchen by Norene Gilletz
This nutritious dish is jam-packed with fiber and flavor. Delicious over bulgar, quinoa, rotini or rice, it makes a heart-healthy vegetarian main dish or side dish. This makes a large quantity so you can reheat the next day - it will taste even better. Freezes well for up to 3 months.
Serves 9
3 cloves garlic (about 1 Tbsp minced)2 medium onions, cut in chunks
2 stalks celery, cut in chunks
3 medium carrots, cut in chunks
11/2 cups mushrooms
2 Tbsp olive oil
1 can (28 oz/796 mL) tomatoes (don’t drain)
11/2 cups water
2 cups brown or green lentils, drained and rinsed
1 bay leaf
1 tsp Italian seasoning (or a mixture of oregano, basil, and thyme)
Salt and freshly ground black pepper
1 Tbsp lemon juice (preferably fresh)
2 Tbsp maple syrup or honey
1/4 cup minced fresh parsley
- In a food processor fitted with the steel blade, process the garlic, onions, and celery until chopped, using quick on/off pulses. Transfer the chopped mixture to a bowl. Add the carrots and mushrooms to the food processor and repeat the process, transferring the chopped carrots and mushrooms to the bowl with the rest of the chopped vegetables.
- In a large pot, heat the oil on medium heat. Add the chopped vegetables and sauté for about 6 to 8 minutes or until tender, stirring occasionally.
- Add the tomatoes, water, lentils, bay leaf, and Italian seasoning; bring to a boil. Reduce heat to low, partly cover, and simmer for about 1 hour or until the lentils are tender, stirring occasionally. Add a little extra water if needed.
- Add the salt, pepper, lemon juice, and maple syrup; simmer for 10 minutes longer. Remove the bay leaf, add the parsley, and serve.
Leftovers? Transform them into soup. In a saucepan, combine 4 cups of the cooked lentil mixture with 3 cups vegetable broth. Season with salt and pepper and bring to a boil. Reduce heat to low and simmer, partly covered, for 10 minutes. Makes 6 servings.