Veganivore

Lentils are a staple in most vegetarian/vegan kitchens (at least in my experience). If they’re not in your pantry, they should be. They’re extremely high in fiber and protein and actually run the gamut of essential amino acids with the exception of methionine and cysteine. Eat some broccoli and a slice of whole wheat bread and you’re good to go for your essential amino acids for the day. From a taste standpoint…honestly they don’t taste like much of anything. With this recipe you’re going to taste the flavors of the spices and veggies; the lentils are just added goodness.

From the February 2008 issue of Bon Appétit:

2 t olive oil
1/2 c chopped onion
2 garlic cloves, minced
2 T chili powder
1 T ground cumin
1 t dried oregano leaves
1/8 t cayenne pepper
4 c (or more) water
1 c dried brown lentils, rinsed
1/2 c tomato puree
1/3 c plus 2 T chopped green onions

Heat oil in a heavy large saucepan over medium heat. Add onion & sauté 2 minutes. Add garlic & sauté 30 seconds. Add chili powder, cumin, oregano & cayenne pepper; stir 30 seconds. Add 4 cups of water, lentils & tomato puree. Increase heat & bring to a boil, skimming off any foam from surface. Reduce heat to medium and simmer until lentils are tender, about 30 minutes, adding more water by 1/4 cupfuls as needed if dry (we added another 1/2 cup). Stir in 1/3 cup green onion. Season with salt & pepper. This can be made 2 days ahead. Cover & chill. Rewarm over medium heat stirring occasionally. Garnish bowls with remaining green onions.