Protein packed lentil dish that brings savory and umami flavors together for a satisfying and delicious meal.
Prep Time15 minutesmins
Cook Time30 minutesmins
Course: Main Course
Cuisine: American
Keyword: lentils, peppers, tomatoes
Servings: 6
Author: Chef Kim
Ingredients
2 ¾cupswater or vegetable stock
1cuponionchopped
1celery stalkdiced
1red bell pepperchopped
1Tbspchili powder
1tsponion powder
½tspsmoked paprika
1 ½cupsdried brown or green lentils
1 15oz.can diced tomatoes
2Tbsptomato paste
2Tbsptamari or coconut aminos
2TbspDijon mustard
2Tbspcoconut sugar
1teaspooncider vinegar
1teaspoonvegan Worcestershire sauce
Salt and pepper
Nutritional yeast to sprinkle on top optional
Instructions
Place ¾ cup water or stock in a pot.
Add onion, celery and bell pepper and a pinch of salt. Cook for about 5 minutes, until onion is slightly softened. Stir in the spices and mix well.
Add the remaining liquid and the rest of the ingredients. Mix well and bring to a boil.
Reduce heat, cover and cook over low heat for 20 minutes, stirring occasionally. Taste to see if the lentils are tender. Cook up to an additional 15-20 minutes to reach desired tenderness. You don’t want them to cook too long and turn mushy, you want them tender but holding their shape.
Remove a third to a blender and blend to make a thick sauce texture and return to pot. Or use an immersion hand blender to puree some of the mixture.
Serve over sweet potatoes or bread with sliced onions, avocado, sprouts, a sprinkle of nutritional yeast and a side salad.
Notes
This can be made using precooked or canned lentils. Omit the water and combine everything except cooked lentils to make a sauce, cooking for 15 minutes. Stir in the cooked lentils, mashing them a little to thicken the texture.