Tonight’s Stolen Recipe is one of the first vegan meals I ever made and it was sent to me by my good friend and foodie-pal, Letitia (shout out to you girl!). It was such a hit that it is one of a handful of recipes I pull out when: a) I can’t think what I want to make next – cause I know it’s a sure-thing and everyone needs a sure-thing now and again; b) it’s the end of the week and the cupboard’s getting a bit bare – cause the ingredients are pretty basic staples in our home; and c) I want warm comfort food. I know, weird eh, to describe lentils as comfort food, but seriously, once you try them you’ll see what I mean; they just kinda melt in your mouth. I serve them over baked brown rice. Rice is really EASY to do in the oven AND it always cooks perfectly unlike stove-top (see the link below); I don’t add any margarine or salt and it turns out just fine. Oh, and another great tip about rice that I just learned in the last few months: you can freeze it!! So go ahead, double the recipe and put some in the freezer for a quick meal addition later on. My son and husband like to add vegan margarine and Kikkoman Naturally Brewed Soy Sauce (no added sugar!) to their baked lentils and rice but I enjoy it just the way it is. This dish would pair nicely with a colourful salad or steamed broccoli with a drizzle of sesame oil and a sprinkle of toasted sesame seeds.
- 1 cup of lentils (green or brown or combo of both)
- 2 tbls honey (optional – I’ve tried without it and I liked it just fine)
- 2 cups of water or veggie broth (I’ve only used water and again, I like it just fine!)
- 2 tbls soy sauce
- 1 tsp fresh* ginger, minced
- 2 tbls olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- pinch of salt
- black pepper, to taste
(*you can use dried ground ginger but I love it fresh! If you don’t use it often enough and are worried about wasting, pop it in a freezer-safe container or bag and chop off pieces as needed; ginger peels & chops easily when frozen)
Combine everything in a baking dish, stir and cover. Bake for 2 hours at 350 degrees.
Time-Saving Tip: if you have one of those nifty ovens that you can pre-program, it’s easy to put this together in the morning before work or at lunch and set it to be ready as you walk in the door later on!
- Vegetarian Recipes: Slow Cooker Lentils and Rice (vegetarian.answers.com)