Living Lightly with Lentils

Cooking Green Recipe

Loma Prieta Lentils

by Kay Bushnell

These hearty lentils are delicious over mashed potatoes, rice, quinoa, macaroni and "cheese"(recipe in the Loma Prietan, Jan/Feb 2009), or burger buns. The dish keeps 5-6 days in the fridge and can be frozen. Serves 6.

  • 2 t. olive oil
  • 1/2 yellow onion, peeled and chopped fine
  • 1/2 green bell pepper, seeded and chopped fine
  • 1 stalk celery
  • 1/2 medium carrot, peeled and shredded
  • 3 cloves garlic, crushed or minced
  • 1 c. uncooked brown lentils
  • 4 T. ketchup
  • 1 T. cider vinegar
  • 2 t. anchovy-free Worcestershire sauce
  • 3 T. dried oregano
  • 1/2 t. black pepper
  • 1/4 t. cayenne pepper
  • 1 16-oz. can tomato sauce or ground tomatoes
  • 3 c. water; more as needed
  • 2 t. salt

Warm olive oil over medium heat in a medium saucepan. Add onion, bell pepper, celery, carrot, and garlic. Cook and stir over medium heat until all vegetables are soft. Add a little water if mixture becomes dry. Add remaining ingredients. Cover saucepan and bring to a boil; reduce heat. Simmer, covered, for 45-55 minutes, stirring occasionally. Add water as necessary to maintain a stew-like consistency. Add salt to taste.

Copyright, Kay Bushnell