Tag Archives: lentils

Lentil Broth

While you can eat this broth as is, I think of it more as a base to which I add whatever veggies I have on hand, beans and/or grains and possibly a few additional spices. It’s perfect for a cold day, and the lentils enrich the broth and make it surprisingly hearty even with out add-ins.

red lentil broth with potatoes, cabbage and barley

Red lentil broth with potatoes, cabbage and barley

Lentil Broth

1 yellow onion, diced
1 cup sliced carrots
1 cup chopped celery (aim for roughly an equal amount of onions, carrots, and celery)
2 tablespoons oil([I use a mix of grapeseed and olive)
salt and pepper to taste
2-4 chilis japones or other small red dried chilis (optional)
1/2 cup small red lentils of peeled mung beans (small lentils are key! You can make this with larger lentils or split peas, it will just take much longer to cook)
1 12-oz can of tomato sauce or puree

1. In a soup pan, heat the oil and saute the onion, carrot and celery. When the onion starts to get translucent, add the pepper and chili. Continue to cook until the onion is soft but not caramelized. Add the lentils and salt and stir to coat.

2. Add the tomato sauce and 5-6 cups of water. Bring to a simmer and let cook until the lentils dissolve into the broth, about 45 minutes to an hour. Season with more salt and pepper to taste. Serve with crusty bread on a cold winter night.

To fancy up the broth into a full blown soup, add some spices at the end of step 1 (when you add the lentils). Consider using curry powder, ras el hanout, basil, oregano or any other herbs or spices that you like. Then add some vegetables and/or canned beans in step 2 when you add the liquid. Consider using potatoes, cabbage, brocoli, green beans, garbanzo beans, kidney beans, zucchini, hominy, barley or other vegetables and grains that you like.

You can also stir in chopped cilantro at the end once you turn off the heat. This is especially nice with the mung beans and curry powder flavors.

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Posted by on November 25, 2013 in cooking, food


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Dinner 2/24/13: Quick Lentils

This weekend I took an Intermediate Dreamweaver class at BAVC on Saturday and Sunday. I learned a lot and can’t wait to have the free time to mess around with redesigning my site. But it also meant I had to wake up much early than I ever care to, much less on a weekend. So by the time Sunday night rolled around and I dragged myself through the front door, I was exhausted. And we didn’t have much in the way of ready food. I could have made a hummus wrap, but I wanted something hot after my cold walk home from BART (and the hummus we had was…kind of gross). So I fell back on this tried and true recipe. It’s really easy to put together, and cooks up in 20-30 minutes while you do other things (like collapse on the sofa).

Red Lentils

Veggies + tomato sauce + spice + something else = dinner!

Quick Lentils

  • 1 large onion, diced
  • 1 tablespoon olive oil
  • optional other diced veggies like carrots, celery, turnips, butternut squash etc
  • 1-3 tablespoons bere bere spice mix (I use the mix from Rainbow Grocery) or any other spice blend like curry powder or ras el hanout
  • 1 cup red lentils (very important if you want it to cook fast! Other lentils will work, but take longer)
  • 1 can tomato sauce or puree or crushed tomatoes
  • 4-6 cups water (depending on how soupy you want it)
  • salt to taste

Heat oil in a pot, then add onions and cook until translucent. Add any other veggies you want, making sure the pieces are small enough to cook through quickly. Add the lentils and the spices, stirring to coat everything. Add the tomato sauce and water.

Cover and bring to a simmer or low boil for 20-30 minutes, or until all the veggies are cooked and the liquid has reduced as much as you want. Stir occasionally towards the end as the mixture gets thicker so it doesn’t burn to the bottom of your pot. Add salt to taste and serve over rice and topped with shredded cheese (if you like).


It also has the added benefit of making your house smell delicious

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Posted by on March 1, 2013 in cooking, food


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