October 6th, 2015

Sweet & Sour Lentils

Share on FacebookTweet about this on TwitterShare on LinkedInPin on Pinterest

Sweet & Sour Lentils

This dish is recreated from my memories of a lentil salad an old roommate of mine made. It’s a welcome change from mushy lentils, and bright and colorful. I really like the contrast of the big vegetables and little lentils, but if you prefer cut the vegetables finer. There’s really no rules here, change up the vegetables depending on what’s in your CSA Share!
Sweet & Sour Lentils

Sweet & Sour Lentils

This is really easy to make and completely vegan & gluten free. However, omnivores might like a bit of crumbled local sausage stirred in. Serve warm or chilled, this will travel well for potlucks. I used French black lentils, which I like because they don’t fall apart, yet cook quickly. You can also use brown or green, but red lentils usually cook up mushy.

Sweet & Sour Lentils

Sweet & Sour Lentils

1 cup dry French lentils
1 garlic clove, peeled and smashed
2 cups water
1 bay leaf
2 ripe peppers
3 carrots
1 red onion
2 cloves garlic, sliced
Optional: 1 minced hot pepper, seeds and ribs removed
1 tablespoon honey or maple syrup
2 tablespoons apple cider vinegar
2 tablespoons olive oil, divided
salt and pepper

Cook the lentils: Rinse and sort the lentils. Place in a saucepan with the water, bay leaf, and garlic. Bring to a high simmer (just before a full boil), then reduce heat and simmer on low for about 20 minutes until soft. Add water if necessary to keep lentils covered.

Prep the vegetables: Scrub the carrots and thinly slice. Slice the peppers into big slices. Cut the onion into eighths and separate the layers. Mince the peppers if using.

Cook the vegetables: Heat 1 tablespoon of the oil in a sauté pan over medium heat, add the carrots, stir to coat with the oil, then cover for 3-4 minutes to soften the carrots. Add the garlic, peppers, and onions. Cook uncovered, stirring frequently, until the vegetables are bright and starting to soften, but still crisp.

Whisk together the oil, vinegar, and sweetener. Gently toss the lentils, vegetables, and dressing together. Season with salt and pepper. Serve warm or chilled.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but the farm will receive a small commission. Your support is appreciated and helps us maintain the cost of running the blog.

Comments

comments

Posted in: Gluten Free, Recipes, Vegan, Weeknight Meals by Tracy

    You may also like:

    • Vegan Lentil Bolognese
      Vegan Lentil Bolognese
    • Red Lentil Collard Green Stew
      Red Lentil Collard Green Stew
    • curried lentils and mustard greens1
      Curried Mustard Greens and Lentils
    • Daikon Curry over Coconut Rice by Early Morning Farm CSA
      Daikon Curry with Coconut Brown Rice

    From the Web:

    Pick-Up Locations

    Share Options

    Recipe Index

    Farm Kitchen Favorites

     
     

    FEATURED

    • Pineapple Beet Smoothie (3 of 6)Pineapple Beet Smoothie
    • Recipes on ToastEasy CSA Dinners on Toast
    • Avocado Beet SaladBeet Avocado Salad