This recipe is the fancy version of what I take to work for lunch. Lentils plain and simple cooked in a nice stock with salt & pepper; utterly delicious.
Serve with cauliflower puree and steamed broccoli or asparagus. Nice also with crusty bread, salad and a glass of red!
1.5 cups dry French green (Le Puy) lentils, rinsed
5 cups water or vege stock
2 large garlic cloves, scored
1 onion, halved, thinly sliced
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp salt
1 cauliflower, chopped
1.5 cup plant milk
Splosh of olive oil (optional)
Place the rinsed lentils, scored whole garlic cloves and water/stock in a medium pot. Cover and bring to the boil. Once boiling reduce heat to low and simmer for ~ 20-25 minutes. You want the lentils completely soft and yet still retaining their shape. Drain when done and discard garlic.
While the lentils are cooking, place onion, oil & balsamic vinegar in a large frying pan and cook over medium heat, stirring at times. Add a few pinches of salt. Saute the onions for about 20 minutes until deep brown and the liquid reduced. You want them a caramelised and a little crispy in places. Remove from heat.
Drain the lentils and mix well into the onion. Add more salt, a splash more balsamic vinegar and drizzle of olive oil.
Cover cauliflower in water and bring to boil. Simmer until tender ~ 10 minutes. Drain and process until smooth in food processor with plant milk and olive oil, if using.