from: Kate L
Pugh - Oxford, UK
This recipe was posted on the Fatfree mailing list by Ruth Hoffman.
This is pretty much as Ruth posted it; I've only made a few changes
to the presentation and ingredients, and added measurement conversions.
It's a fairly simple recipe, but really delicious.
1. Chop the onion.
- 1 medium onion
- 5 cloves garlic
- 175g (6oz, 1 cup) split red lentils
- 1 (400g, 14oz) can chopped tomatoes (with juice)
- 4 tsp stock powder (or equivalent stock cube)
- 1 tbsp vegan Worcestershire sauce, or dark soy sauce
- 1/2 tsp salt
- 1 tsp dried thyme
- 1/2 tsp ground fennel seed
- 1 bay leaf
- 2 medium carrots
- 250g (9oz) fresh or frozen chopped spinach
- 1 tbsp balsamic vinegar or red wine vinegar
Sauté in vegetable stock until soft but not browned.
(See Kate's sauté directions for this).
2. Meanwhile, chop the garlic and rinse the lentils.
When the onion is soft, add the garlic, lentils, tomatoes, stock
powder, Worcestershire / soy sauce, salt, thyme, fennel and bay
leaf to the pan, along with 900ml (32 fl oz, 4 cups) water.
3. Bring to a boil, then reduce heat, cover pan, and simmer for
about 20 minutes, until the lentils have started to break up. Stir
4. Meanwhile, peel the carrots and chop into 1cm (1/4 inch) cubes.
If using fresh spinach, wash, remove large stalks and chop roughly.
5. Add the carrots and spinach to the pan.
Stir until mixed, and until frozen spinach has defrosted.
Cover and simmer a further 15 minutes, or until lentils and vegetables
Remove bay leaf and stir in vinegar.
This ends up tasting fairly tomato-ey.
Use only 1/2 can if you're not too fussed on tomato flavour.
It also ends up fairly soupy - if you want it thicker, leave it
until the next day to thicken, or use less water, or remove the
lid for the last 10 minutes to allow water to evaporate.
Using frozen chopped spinach gives a more homogeneous texture
- fresh spinach will be in larger pieces.
I sometimes like a mixture of the two.
For more see: Kate's