Saturday, December 8, 2012

Lentils with Tomato, Salt and Pepper


Lentils (I like French lentils for this recipe.)
Broth or water
Iodized sea salt
Pepper (white or black)
Bragg Liquid Aminos (or soy sauce or Liquid Smoke)


Place 1/2 cup dry lentils in a slow cooker.
Add 1 cup broth or water.
Add a chopped tomato.
Season with salt and pepper.
Season with a teaspoon of Bragg Aminos after cooking.

Cook until done, adjusting high, low or medium to the time you have available.  (About 3 hours high, 4 to 6 on low setting).

I like the umami flavor of Bragg Aminos and add just a teaspoon of this to the lentils once they are completely cooked.

Cooking and eating lentils is an easy way to get plant protein in place of meat in a burrito, then try adding salsa, guacamole, cheese, and fresh salad greens until it's stuffed.

Other Cooking Options:
A small sauce pan cooks lentils on top of the stove in about 40 minutes.  Start out with high heat, reduce to low, and cover.  Check to see that water does not boil away, as more may be needed to cook the lentils until done.

An oven cooks lentils in a small dutch oven or ceramic dish at 375 degrees until done.  This will take about 40 minutes as well, of course, check to see that water does not all evaporate.

The recipe can easily be doubled or tripled, depending on how many lentils you want.  

Other Serving Options:
Read about Lentils at Wikipedia, with more ideas about how to serve lentils, and with links to lentil soup recipes.