After a June of cold rain and a July of sweltering humidity, we’ve finally got those ideal days of blue skies that are warm enough for shorts, but make you reach for long sleeves at night. With great delight, I am pushing aside summer salads and grilling. I am ready to be gently re-acquainted with my oven. This recipe is one of my absolute favorites.
Filling, cheesy, high energy, and good if you’re craving something with a salty flavor, this is easy to whip up. Enjoy with warm tortillas, tortilla chips or as a side to any dinner. It also packs well, and is a great bring-your-own lunch.
Nutrients: Red lentils are reported to contain fiber, folate, magnesium and iron.
CHEESY LENTIL HASH
1 vegetable bouillon cube or 2 teaspoons of granular bouillon
3 1/2 – 4 cups water
1/2 cup split red lentils (must be red, not green or brown.)
1 Tablespoon soy sauce. (Or Tamari, which is gluten free.)
1 large onion, finely chopped
2 celery stalks, finely sliced
2-3 cloves garlic, minced
2 Tablespoons tomato paste (Did you know you can freeze leftover tomato paste in a Ziplock bag?)
3 1/2 ounces extra sharp cheddar cheese, grated
Dissolve the bouillon cube in 3 1/2 cups boiling water. Stir well. Add the lentils. Bring to a boil again, then reduce the heat and let simmer for 15-20 minutes, adding 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. Heat, stirring, until piping hot.
Transfer to a baking dish and sprinkle with the cheese. Heat under a hot broiler for about 2 minutes, until the cheese begins to melt. Serve immediately.
Serves 4-6
Credit: This recipe is from “The High Energy Cookbook” by Rachael Anne Hill
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