Mediterranean Lentils

Today, I was reading a column in the NY Times about the challenges of going vegan. While, I’m not vegan, as a vegetarian, I have to disagree with a lot of the so-called challenges mentioned in the article. There is absolutely no need to shop at vegan-only stores or buy expensive fake meat. All my food options are available at farmer’s markets and regular grocery stores, and I spend a whopping $100 a month for this. My food philosophy is the simpler, the better, and as a result, I shop mostly on the “edges” of my grocery store. The vegan parts of my diet focuses on fruits and veggies (fresh, frozen, canned and dried), nuts, rice, and beans. In case you haven’t walked down the bean aisle lately, dried beans are incredibly cheap (usually less than $2 per pound), make a ton (I can get 16 servings out of a bag) and are naturally high in fiber and protein. A serious downside of cooking with dried beans, is, well, cooking them. Most of them take an hour or more to cook, and not everybody has the time to deal with that.

That’s where my love for lentils really began, since a pot of lentils cooks up in only 20 minutes or so. Also, by serving, they are higher in protein than most other beans. With their smaller size, they don’t suffer from that bean-y texture that a lot of people dislike. Finally, they do great with flavors from a large variety of cultures. This version I think of as my Mediterranean recipe. I serve it along side Greek salads, throw it into marinara to add a protein punch to my spaghetti sauce, and it’s perfectly welcoming to all kinds of root vegetables: potatoes, carrots, celery, fennel, beets, parsnips and turnips. If you want to make it into soup, add 2 more cups of vegetable broth.

Mediterranean Lentils

  • 2 tbsp vegetable oil
  • 1/2 onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 in ginger, minced
  • 1 cup lentils
  • 2 cups vegetable broth

Heat vegetable oil in a medium sauce pan over medium high heat. Add onion, garlic and ginger and cook until fragrant and soft, about 5 minutes. Add lentils and cook for an additional minute or two, until they are shiny. Add vegetable broth, bring to a simmer, then cook covered until lentils are tender, about 20 minutes. If the cooking liquid gets too low, add more vegetable broth or water. Serves 4.


1 Comment

Filed under Recipe

One response to “Mediterranean Lentils

  1. Pingback: Spicy Italian Lentils | budgetgradstudent

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s