“Lentils are the Miss Congeniality of the bean world.”
Lentils are an excellent source of molybdenum and folate. They’re also a good source of dietary fiber, copper, phosphorus and manganese. Another also, they’re a good source of iron, protein, vitamin B1, pantothenic acid, zinc, potassium and vitamin B6.
There you have it! Who wouldn’t want to eat lentils. And to create this amazing recipe I’m harkening back to my recipe for meatless beef broth. I have some ingredients to use up and this will help.
One other thing going for lentils – although they’re members of the bean world, you don’t have to soak them overnight or cook them for a long time.
2 T olive oil, coconut oil, or ghee
1 batch of meatless beef broth, recipe below for those of you who have misplaced your copy. You could also use 2 cups of commercial beef broth.
2 cloves of garlic, pressed or chopped
1 t dried rosemary
1 t Italian seasoning
1 cup lentils
Saute the garlic in the oil for about a minute. Add the broth and herbs and bring it to an almost a boil. Add the lentils, which you’ve rinsed but haven’t soaked.
Cook this amazing mixture for about 20 to 25 minutes until the lentils are soft. OR, if you’re like me, put everything into a slow cooker and go on with your life.
MEATLESS BEEF BROTH –
Combine in a saucepan – 3 T soy sauce, 2 t Kitchen Bouquet, 2 T nutritional yeast, 1/2 cup chopped onion, 1/2 t rubbed sage, 1 T oil, 2 cups of water.
Simmer for 5 minutes. Done!
A few notes about the lentils. These are some of the most amazing lentils I’ve ever eaten. Will continue to make them and keep a jar of them handy in the fridge.
One of the reasons that I like them so much? I’m a great fan of the herb, rosemary, and the taste of rosemary is delightfully highlighted in this recipe. If you’re not a fan of rosemary, substitute some other herb. Just go for it!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.