Lentils Ole
Submitted by turbomom
Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis is a Tex-Mex spin on a humble lentil bowl, the kind of cheap, fast, vegan dinner that out-flavors anything that comes in a can. Brown lentils stand in for ground beef. Chili powder, cumin, and garlic provide the southwestern backbone. A tablespoon of molasses is the genius move, adding the dark caramel sweetness that balances out the chili heat.
Brown lentils cook in 25 to 30 minutes and need no soaking. Don’t substitute red or French lentils. Red lentils collapse to mush. French lentils stay too firm for the dish’s stew-like texture.
Watch the cook time on the lentils. Six minutes too long and they turn from tender beans to baby food. Test starting at 22 minutes and pull when you can crush one easily between two fingers but the skin still holds.
Saute the vegetables while the lentils cook so the timing lines up. The cumin and chili powder need to bloom in the oil for full flavor. Add the spices with the vegetables, not later, and you’ll taste the difference.
A splash of red wine vinegar at the end is the brightness that wakes everything up. Skip it and the bowl reads as one-note.
Chef Tips
- Toast whole cumin seeds in a dry pan for 30 seconds before crushing for an extra layer of flavor.
- Serve over brown rice for more fiber, or grilled corn for a smoky pairing.
- Top with diced avocado, fresh cilantro, and a squeeze of lime for restaurant finish.
- Leftovers thicken overnight. Loosen with a splash of water or stock when reheating.
Variations
- Add a chopped chipotle in adobo for smoky heat.
- Stir in a cup of black beans and serve in tortillas as tacos.
- Drop a heaping spoonful over baked sweet potatoes for a riff on loaded potatoes.
Ingredients
Directions
In a large saucepan, bring the water and the lentils to a boil.
Reduce the heat to medium-low, cover the pan, and simmer the lentils for 25 to 30 minutes or until the lentils are tender but not mushy.
Do not overcook the lentils.
While the lentils cook, in a medium-sized skillet, preferably one with a nonstick surface, heat the oil, add the garlic, scallions, green pepper, cumin, and chili powder, and sauté the ingredients for 2 minutes or until the vegetables are tender-crisp.
Stir in the tomato sauce, vinegar, and molasses, and simmer the mixture for 1 minute.
When the lentils are cooked, add the vegetable mixture to the lentils, and heat the mixture through before serving it.
Serve over rice or with corn.
Comments
