Contributed By: bcrocker
The Mediterranean Vegan Cookbook
|
|
Total Preparation Time: 2 hours
Ingredients: Bean & Legume
Actual Cooking Time: 1 hour
Number of Servings: 4
Meal Type: Breakfast & Brunch
Lunch
Entree
Ingredients
3 tbsp EVOO
1 cup Chopped onion
1/2 cup Chopped carrots
2 cups Broth
2 cups Water
1 cup Lentils, picked over and rinsed
2 Parley sprigs
1/4 tsp Dried thyme leaves
1 Bay leaf
Salt and pepper to taste
2 tbsp Red wine vinegar
1 tsp Dijon Mustard
2 tbsp Chopped shallots (about one medium) or red onion
2 tbsp Finely chopped fresh flat-leaf parsley
8 Butter lettuce leaves, rinsed and drained
8 Small radicchio leaves, rinsed and drained.
Preparation
In medium stockpot or large saucepan, heat 1 tbsp oil over medium heat. Add the onion and carrots, cook, stirring often, until softened, about 5 minutes. Add the both, water, lentils, parsley sprigs, thyme, bay leaf, salt, and pepper. Bring to a boil over medium high heat. Reduce the heat and simmer gently, partially covered, until the lentils are tender but not mushy, stirring occasionally, 30-45 minutes, depending on the age of the lentils.
Drain well, reserving 1/4 of the cooking liquid. Transfer the lentil mixture to medium bowl. Remove and discard the parsley sprigs and bay leaf.
In a small bowl, whisk together the remaining oil, reserved cooking liquid, vinegar, mustard, salt, and pepper. Add to the lentils, along with the shallot. Toss gently yet thoroughly to combine. Cover and refrigerate for at least 3 hours, stirring occasionally. Just befor serving, stir in the chopped parsley.
To serve, arrange 2 butter lettuce and 2 radicchio leaves.
Cook's Notes
Nutrition Information
Calories: 334
;
Total Fat: 11
;
Saturated Fat: 2
;
Carbohydrates: 40
;
Protein: 22
;
Sodium: 337
;
Fiber: 21