Prep 0 mins
Cook 30 mins
Note this is designed for red lentils. Cooking times would change if you tried others. No I haven't. From Vegetarian Journal. Note the Wasabi powder adds a kick if you haven't used it before.
- 1⁄2 cup red lentil
- 3⁄4 cup water
- 3⁄4 cup diced carrot
- 1 tablespoon frozen orange juice concentrate, see note
- wasabi powder or cayenne
- 1 tablespoon grated gingerroot
- 1⁄2 cup soymilk
- 1 tablespoon rice vinegar
- In place of the OJ use another flavor, such as apple or raspberry. Use your favorite flavored vinegar in place of the rice vinegar.
- Combine lentils, water, carrots, orange juice concentrate, and dash of the cayenne or wasabi powder in a saucepan.
- Squeeze grated ginger over the lentils. Discard the pulp.
- Cook until lentils get soft. Stir to prevent burning.
- Add soymilk and cook. Lentils should be thick and mushy.
- Season to taste with salt and drizzle on vinegar.
This intrigued me with the ingredients and I have red lentils in the house so thought I'd give it a try for lunch. If I make it again I'll skip the oj and soy milk in favor of veggie broth and add a tsp or two of Ras El Hanot (of course that would make it a different recipe altogether). To me this has kind of an off/savory creamsicle kind of taste with veggies and cayenne heat. Well, you never know until you try something and I'm glad that I gave it a try.
This recipe is simple and easy to whip up but overall was just ok.