Mother Earth Living

WEB EXCLUSIVE: Vegetarian Lentils

Lentejas vegetarianas
By Susan Belsinger
February/March 2009
Add to My MSN


Content Tools

Related Content

Four New Flavors of All-Natural, Gluten-Free Soups

Bookbinder Specialties recently added four new flavors to their line of gourmet, ready-to serve glut...

Meatless Monday Recipe: Yummy Veggie Meatloaf

Veggie meatloaf makes for a hearty, delicious entree or side dish perfect for vegetarians and vegans...

Kitchen Table: Cooking with Lentils, Spiced Chicken, and Rose Scented Pelargonium Leaves

We give our readers a chance to share some of their favorite recipes with everyone at The Herb Compa...

The Lazy Gourmet: Smoked Herring Smörgås with Fresh Dill

This version of the Scandinavian open-faced sandwich known as smörgås—featuring smoked herring and h...

Serves 4

Spanish lentil stews are usually flavored with a little chorizo (spicy sausage) or pork fat, but this vegetable-only dish is just as flavorful—and suitable for everyone. I prefer to use the small, brown pardina lentils as they tend to keep their shape better, but the flat green variety also work fine.    

• 2 cups Spanish pardina lentils
• Water or vegetable stock, to cover
• 1 finely chopped onion
• 1 chopped zucchini
• 1 to 2 chopped carrots
• ½ diced red pepper
• 1 sliced leek
• 2 to 3 three ripe tomatoes (canned will do)
• 4 to 5 (or more) cloves of garlic
• 2 bay leaves
• 4 tablespoons extra virgin olive oil
• 1 tablespoon mild paprika
• White wine vinegar, to taste                     

1. Soak lentils overnight.

2. Drain lentils. Place in large pan, cover with water or vegetable stock (a ratio of about 2:1 liquid to lentils). Add vegetables, tomatoes, garlic cloves, bay leaves and oil.

3. Bring to a boil. Turn down heat, add paprika and simmer for about 1 hour, or until lentils are tender.

4. Stir periodically and add water or stock if necessary. (I can’t tell you how many pots of lentils I’ve burned, so don’t get too far away.)

5. Season to taste.

6. Add a little vinegar on serving.

Serving suggestion: Top with small fried potatoes and serve with a tomato salad (the vitamin C helps you absorb the iron in the lentils).

Click here for the original article, Hip, Hip Ole for the Fresh Flavors of Spain: Herbs in Spanish Cuisine. 







Post a comment below.

 


MY COMMUNITY
no image
NatureHillsNursery
8/20/2014 10:03:07 AM
no image
NatureHillsNursery
8/20/2014 9:59:22 AM
no image
NatureHillsNursery
8/20/2014 9:30:07 AM
no image
melisastarr
8/19/2014 12:57:22 PM
no image
Peggy McMahan
8/18/2014 11:29:51 AM
no image
lorina21
8/17/2014 10:16:45 PM
no image
lorina21
8/17/2014 10:15:23 PM






Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.