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Braised green lentils
<p>I’ve adapted this recipe a bit, but it remains full-flavored, healthy and somewhat spicy! Pretty simple too.</p>Source: http://www.okiedokieartichokie.me/2012/01/braised-green-lentils-with-smoked-kielbasa/ (Entered by Lara Rasmussen Anderson)
Serves: Large pot, multiple servings and leftovers
Step by Step Instructions
- In a large pot or dutch oven set over medium heat, brown the Tofurky kielbasa in olive oil. Add the onions and garlic, stirring. Let this cook down slightly, about a few minutes. Add the salt, pepper, oregano, cumin and mix. Add in the ají colorado and let this melt into the onion-garlic mixture, about half a minute. Pour in a smidge of vegetable stock, just enough to coat the bottom of the pan so you can scrape up the brownings.
- Then, toss in the rinsed lentils and mix to coat with the saucy goodness in the pot. Dump in the chopped tomatoes, kielbasa, and pour the rest of the vegetable stock plus water over the whole thing. Cover and let this come to a boil. When this happens, stir again and change the heat to low, covering, and checking every 15 minutes or so to see if it needs more water. If the lentils still haven’t softened and the liquid is getting low, add another cup or two of water to alleviate. It should take about 45 minutes for the lentils to cook all the way through. Taste and augment seasonings per preference.
- Serving option: alongside white rice with lime, parsley, and an ample dose of hot giardinera right on top. The piquant acid and gentle heat from the pickled vegetables really ignites the whole dish, whetting the palate and provoking for just one more bite (or two, or three…).
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