Dec 27, 2012

Lentil stroganoff (oil free, GF)


I almost always have lentils at home. They are just perfect. You don't need to soak them and there are tons of variations of what you can do with them. I make different stews, sauces, baked lentil balls, lentil pate, lentil cutlets, lentil soup etc. Check out some really tasty lentil recipes here. I love protein-rich foods because they are really filling and I'm always in a good mood after eating them :) This hearty sauce goes well with mashed potatoes, buckwheat, pasta or rice.


serves 4-6 people

Preparation time: 40 - 45 minutes

  • 1 cup / 250 g green or brown lentils (uncooked)
  • 3 cups / 800 ml water
  • 1 onion
  • 2 dill pickles
  • 1 tsp salt
  • 5 Tbsp tomato sauce
  • ¼ tsp ground nutmeg
  • 1 Tbsp paprika powder
  • (1 Tbsp soy sauce or tamari)
  • (2 Tbsp vegan cooking cream, you can make your own)

Cover the lentils with water and add chopped onion. Bring to a boil. Let it boil for 30 - 40 minutes on a medium heat, until the lentils are soft. Add chopped pickles, salt, tomato sauce, nutmeg, paprika powder and if you want, some soy sauce and vegan cooking cream. Stir and boil for a couple of minutes. Remove the heat and serve.

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