Lentils part 2

[jducoeur]

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 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...

Comments

[cellio]

Sounds tasty! I've made lentils with onion but haven't tried leeks.

You stirred the sausage into the lentils, or the lentils into the sausage? (I have a suspicion that you'd get some nice effect by doing the latter, letting the lentils soak up the pan drippings and get that saute "browning" effect a bit, though I also grant that tofurky doesn't produce the same kinds of drippings as meat.)

[jducoeur]

Just so. I'd thought about it, but there were less than no drippings -- indeed, the sausage was a bit dry and crisp. So stirring them into the lentils allowed them to pick up a bit of useful moisture before eating...