Beansandyoga

Practical, healthful eating and living.

Super Bowl Snack with Red Lentils January 29, 2009

Filed under: Energy,Uncategorized — beansandyoga @ 7:28 pm
Tags: , , ,

red-lentils I received red lentils as a gift.  I did not know what to do with them.  They sat and sat.  Fortunately, lentils are practically immune to time.  One day, I happened across this recipe.  As soon as I tasted it, I thought, “What was I waiting for?”

Immediately, I passed the recipe on to friends, and now I am passing it on to you.  Perfect for Super Bowl entertaining.

CHEESY RED LENTIL HASH

1 vegetable bouillon cube

3 1/2 – 4 cups water

1/2 cup red split lentils

1 tablespoon soy sauce

1 large onion, finely chopped

2 celery stalks, thinly sliced

2-3 garlic cloves, crushed or minced

2 tablespoons tomato paste (if using canned, just freeze the rest in a ziploc bag)

3 1/2 oz or about 3/4 cup extra sharp Cheddar cheese , shredded

Prep time: 10 minutes

Dissolve the bouillon cube in 3 1/2 cups boiling water.  Stir well.  Put the broth in a saucepan and add the lentils.  Bring to a boil, then reduce the heat and let simmer for 15-20 minutes.  Add more water if necessary, until all the liquid is absorbed and the lentils are soft.

Meanwhile, heat the soy sauce and 1/4 cup water in a saute pan.  Add the onions, celery and garlic and saute for 8-10 minutes, or until soft.  Add the lentils and the tomato paste to the pan.  (Or add the onion mixture to the lentils, whichever pan fits better.)  Heat, stirring, until piping hot.

Transfer to a baking dish.  (I use a square 8″ x 8″ pan but just about any shape or size will do.

Sprinkle with the cheese.

Heat under a hot broiler for about 2 minutes, until the cheese begins to melt.  Serve immediately.

4-6 servings

Serve with hot rice, corn chips or tortillas.  This can be eaten almost like mashed potatoes, or as dip for chips.

Tip:  If you don’t want to buy a whole package of lentils, check the bulk foods section and buy just the amount you need.

From: The High-Energy Cookbook by Rachael Anne Hill

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