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Lentils part 2
Continuing to experiment. This time it's a home run.
Lentil Jambalaya (makes 2 bowls)
1/2 cup small split lentils
2 cups water
1 leek (thanks to![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
goldsquare for the suggestion!)
1 tsp low-sodium Better Than Boullion Chicken concentrate
1 link "kielbasa"-style Tofurky
Slice and rinse the leek as usual. Bring the lentils, water and boullion to a simmer; stir the leeks in. Cook until the lentils are done, about 20 minutes, stirring occasionally. In the meantime, dice the sausage. Saute in a little olive oil until browned and crisp. When the lentils are done, drain the leftover water (there won't be a lot), and stir in the browned sausage. Serve hot, with Creole Seasoning to taste.
That's a total win: flavorful enough that calling it Jambalaya isn't entirely crazy. Still probably saltier than is ideal for me, but the low-sodium boillion means that the salt is mainly limited to the sausage and seasoning. I'll definitely make this one regularly...
Lentil Jambalaya (makes 2 bowls)
1/2 cup small split lentils
2 cups water
1 leek (thanks to
goldsquare for the suggestion!)1 tsp low-sodium Better Than Boullion Chicken concentrate
1 link "kielbasa"-style Tofurky
Slice and rinse the leek as usual. Bring the lentils, water and boullion to a simmer; stir the leeks in. Cook until the lentils are done, about 20 minutes, stirring occasionally. In the meantime, dice the sausage. Saute in a little olive oil until browned and crisp. When the lentils are done, drain the leftover water (there won't be a lot), and stir in the browned sausage. Serve hot, with Creole Seasoning to taste.
That's a total win: flavorful enough that calling it Jambalaya isn't entirely crazy. Still probably saltier than is ideal for me, but the low-sodium boillion means that the salt is mainly limited to the sausage and seasoning. I'll definitely make this one regularly...