Gluten Free, Low Fat/Reduced Fat, supplies should be available in the super market
Time: 60 Minutes
- 1 cup uncooked lentils
- 4 cups water
- 1 tablespoon extra virgin olive oil
- 1 medium-size yellow onion, cut into small dice
- 1 green bell pepper, seeded and cut into small dice
- 2 cloves of garlic, minced
- 3 tablespoons chile powder
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 (8-ounce) can tomato sauce
- 1/4 cup tomato paste
- 2-3 tablespoons maple syrup
- 1 tablespoon prepared yellow mustard
- 4-6 kaiser rolls or sesame buns, sliced in half horizontally
Pour the lentils and water into a small saucepan. Cover and bring to a boil. Once the mixture is boiling, lower the heat and simmer for about 20 minutes., until the lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done, preheat a medium0size saucepan over medium heat. Saute the onion and pepper in the boil for about 7 minutes, until softened. Add the garlic and saute for a minute more.
Stir in the cooked lentils, chile powder, oregano, and salt. Add the tomato sucae and tomato paste. Cook for about 10 minutes. Add the maple syrup to taste and mustard, and heat through.
Turn off the heat and let the pot sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait. We like to serve these open faced, a scoop of Snobby Joe on each slice of bun.
Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz & Terry Hope Domero.
ISBN-13: 978-1-56924-264-3
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