Vegan MoFo 7 – The Best Darn Lentils

That’s not my name for the dish.  It’s the name given to it by the recipe’s creator, Jae Steele, and it’s from her book Ripe From Around Here.  I have to agree with the assessment, though.  They’re really good.

This recipe calls for the small, French (du Puy) lentils, and it calls for you to soak them 8 to 12 hours.  I generally don’t soak lentils, and the first time I made this dish, I thought… hmmm, I don’t think I need to soak these lentils, either, so I didn’t.  Let’s just say the cooking time and liquid needed were dramatically increased.  Now, I follow directions and soak them.

After they’re nice and soaked and plumped up, drain and rinse them and then put them in a pot with some stock or water (using a 2:1 ratio of liquid to lentils).  Bring to a boil and simmer them, partly covered, until they’re tender, about 15 minutes.

While they’re simmering, chop up a red onion and a couple of cloves of garlic.  Simmer those in olive oil until soft.


Once the lentils feel pretty much done, add the onion mixture, plus a healthy dose of smoked paprika, some thyme and salt.  Cook for a bit longer, until they are the consistency you want.


Take the lentils off the heat, and add the above ingredients – fresh lemon juice, chopped parsley, some balsamic vinegar and Dijon mustard.  Stir it up and yum!


I just slathered the lentils over some jade pearl rice for a simple, satisfying meal.  This recipe is also great for school lunches, as it saves very well.

Enjoy!  xo


6 thoughts on “Vegan MoFo 7 – The Best Darn Lentils

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