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Mandee. @mindfulwithmandee
Lentils are just one of those things that are good no matter what you season them with- plus, they’re high in iron + protein which is such an essential for us vegetarians + vegans. So yes, if you are one of those people who have always been curious- THAT is where we get our protein from!
I'm Italian, and while I was growing up I always loved lentil soup, but I never really tried lentils any other way until I found this recipe. To me, lentils always meant a thick, healthy soup with lots of carrots, onion, celery, and sometimes even some ham steak- but this dish has easily become one of my favorites!
Ingredients:
For the lentils:
☼ 1 tbs canola oil
☼ 1/2 yellow onion, diced
☼ 1 c red lentils
☼1 tbs sesame seeds
☼ 1 c cooked Jasmine rice, for serving
For the sauce:
☼ 2 c water
☼ 1/4 c soy sauce
☼ 2-3 tbs brown sugar
☼ 2 cloves of garlic, minced
☼ 1 inch piece of ginger, minced
☼ 1 tsp sesame oil
☼ 1/2 tsp crushed red pepper flakes
How To:
Whisk together all of the ingredients for the sauce in a medium sized bowl and set aside. Heat the canola oil in a large skillet over medium heat, then add in the diced onion and sauté until the onions are softened and slightly browned. Add the lentils and the sauce to the skillet and bring to a simmer until the lentils are cooked and most of the liquid is absorbed, about 10-12 minutes. Serve over cooked white rice and garnish with sesame seeds + Hoisin sauce.
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