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Discussion Starter · #1 ·
Here's a thing I make that I thought others might like to try.

Use a big pot, like for soup.

In a little bit of olive oil, sautee until browned:

1 potato, cut into small (1/2 inch) cubes)

1 small onion, chopped

when they are almost done, add

3-4 cloves garlic, minced

Don't be afraid to let things get well browned and carmelized.


2 cups vegetable broth (or water)

1 cup red lentils (I love the bright color)

simmer covered for about 20 minutes - watch it so that the lentils don't overcook and lose too much color. Drain any excess liquid. Add in

several green onions, sliced into 1-inch pieces.

Put the white parts in first and let them cook for 3-4 minutes, then add the green parts, stir them in, cook a minute or two, and remove from heat. The lentils will still be a bit chewy.

Make a dressing by combining

1/4 cup lemon juice,

1/4 cup olive oil

about 12 large fresh mint leaves

use a blender to make the dressing.

Fold the dressing into the medley, add salt and coarse cracked black pepper to taste.

The neat thing about this is that it works warm as an entree, and also works chilled as a salad.
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