This side dish is great for those avoiding simple carbohydrates. It would also easily convert to a vegetarian / vegan dish simply by switching to vegetables stock. I pull out this recipe as the temperatures start to drop, I particularly like it next to the slightly sweet vegetables of Autumn (squashes, pumpkins, roasted vegetables).
Just for the record, I’d like to note that lentils are not the world’s most photogenic legume, but that doesn’t lessen their appeal.
- 1/2 c. chopped bell pepper, any color (I’m cheap, so it’s green, but red or yellow would be fab)
- 1/2 small or medium sweet onion, diced
- 1 carrot chopped
- 1 garlic clove, minced
- 1 cup or so mushrooms, roughly chopped *OPTIONAL*
- 2 tbsp. olive oil
- 2 cups chicken stock or broth or one can + 1/4 cup water
- 1 c. dried lentils, washed (check for stones, grit etc)
- 2 tsp. lemon juice
- fresh ground pepper to taste
Heat a heavy skillet over medium heat. Add the olive oil and give it a moment to heat. Add the diced onion and chopped carrot and cook for two to three minutes, stirring once in a while. Once the onion and carrot start to soften, add the bell pepper and garlic clove. Stir occasionally until the bell pepper starts to soften. Remove from heat and add the mushrooms, if you would like and give it a good stir.
When the lentils have simmered for twenty minutes, remove the cover and add the cooked vegetables and lemon juice. Stir well and continue cooking over low heat just until most of the liquid has been absorbed.
Pepper to taste.