Very Veggie Recipe: Veggie Lentils

May 5, 2020
TC_2020_NY_VVM_BC_Veggie-Lentils
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Learn about the Very Veggie Movement

Brown, green, yellow, red, or black, lentils are high in protein and fiber and low in calories, rich in iron and folate. In fact its health benefits can help reduce risk of heart disease, making them the perfect substitute for meat. Not only are they nutritious powerhouses- they’re perfect for every budget.

Ingredients

1 cup lentils
4 cups water
1 onion
1 red pepper
1 green pepper
2 carrot
2 potatoes
2 eggs
⅓ cup of Extra Virgin olive oil
Paprika
Spiced paprika
Salt
Laurel leaves

Directions

The day before pour your lentils in a large pot and cover them with cold water. Soak them overnight to help remove anti-nutrients, make them easier to digest and quicker to cook. Before cooking, drain the water and give the lentils another quick rinse with cold water. You are all set to cook.
  1. Heat olive oil over medium heat in a large, wide, flat-bottomed pot.
  2. Sauté vegetables (Onion, red and green pepper) stirring frequently until tender, about 10 minutes
  3. Add salt, paprika, and spiced paprika.
  4. Dice up your potatoes and carrots and add to the pot and stir it all for another 10 minutes
  5. Add the lentils and move the vegetables around so the lentils fall to the bottom of the pot as much as possible.
  6. Add 4 cups of water
  7. Bring to a boil then reduce heat to medium-low temperature. Add a couple of laurel leaves, cover and simmer for 40-50 minutes, stirring occasionally.
  8. Meanwhile, bring to boil two eggs according to the desired doneness: 3 minutes for soft boiled; 7 minutes for medium boiled; 12 minutes for hard boiled.
  9. If lentils liquids seem to boil off, add a little extra warm water.
  10. Once done, remove the laurel leaves, add the boiled eggs in slices, serve and enjoy!

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