Tasty Sloppy Lentils
photo by PdxBarb
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 cup red lentil
- 2 cups water
- 1⁄4 cup chopped onion
- 1⁄4 cup chopped carrot
- 1⁄4 cup chopped green pepper
- 1⁄4 cup chopped celery
- 1 garlic clove, chopped
- 1 cup kale
- 1 (8 ounce) can tomato sauce
- 1 teaspoon vegetable bouillon granules (optional)
- 1 tablespoon Braggs liquid aminos or 1 tablespoon soy sauce
- 2 teaspoons italian seasoning mix
- salt
- pepper
directions
- Chop all vegetables. Take leaves off of kale and shred into smaller pieces.
- Put everything into a saucepan. Cover and cook at medium heat for 30 minutes.
- If you like crunchy celery, don't put it in till ten minutes before the end of cooking time. Otherwise, toss it in at the beginning.
- You can put the kale in right away, but I prefer to blanch mine first (1 minute in boiling water) to remove any bitterness. I don't add the kale till about ten minutes before the end.
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Reviews
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Lentils are a recent addition to our menus - found we enjoy lentil dishes and soups when eating a wonderful soup away from home a few years back.Now have jars and jars of assorted lentils in my kitchen. I followed your instructions blanching the kale assuring it remained crunchy - I like a bit of crunch too. Added the optional vegetable bouillion. Next time may add homemade chicken stock in place of the water. Yes there will be a next time on this one - thank you Barb.
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This tasted good, but with the directions, it turned out like mashed potatoes. I didn't use the kale, but followed everything else (except using chicken broth). I turned down the heat to simmer and it still came out like mashed potatoes, not like the picture. I think it may need more broth/water and less cooking time.
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I have made this dozens on times now, it is a favorite for sure. Sometimes I add a little diced potato, and I always used canned diced tomatoes instead of the sauce, but that is all I do different. The Italian Seasoning I use is my own, with a little fennel seed. This dish is simple, healthy and a wonderful comfort food. Thank you so much for sharing it.
RECIPE SUBMITTED BY
I live in beautiful Portland Oregon with my partner. I try to live frugally and eat healthy. I cook a lot and bake a lot.
Over the last 2-3 years I've read a lot on diet, nutrition, healthy eating and healthy living. I've slowly changed over to non-toxic hand soap, toothpaste, and cleaning supplies. I also don't buy things with high fructose corn syrup, artificial sweeteners or colors or any type of MSG. We eat mostly whole wheat breads and no cookies or donuts. I gave up drinking diet anything and colas of all sorts on May 25, 2006.
I have two current favorite cookbooks. One is called "Vegan with a Vengeance" by Isa Chandra Moskowitz and the other is "Table for Two" by Joanne Stepaniak.
From VwaV I found a great way to make brussels sprouts, which before I could never stand. Also pizza sauce, a great pizza dough, a chickpea broccoli casserole and wonderful peanut butter oatmeal cookies. From Table for Two, I got the 1000 island dressing recipe I use for salad dressing. Also a non dairy potato corn chowder.