Here is installment number two of kid-friendly meals for my newly veggie nephew. It is a marriage of my original recipe (made with tempeh) and Isa's lentil-based recipe from Veganomicon. I love this version because the red wine vinegar gives it lots of zip. Red lentils are also a great choice because they cook quickly and are pretty neutral in flavour. The trick here is to cook the lentils until they are soft enough but not too much so they go mushy.INGREDIENTS
- 2 tbsp oil
- 1 onion, chopped
- 1 rib celery, chopped
- 1/2 green pepper, chopped
- 1/2 tsp oregano
- 1 cup red lentils, rinsed
- 1 cup red lentils, rinsed
- 1 cup ketchup
- 1 1/2 to 2 cups water (more if needed)
- 1/4 cup red wine vinegar
- 1 tbsp vegan Worcestershire sauce (optional)
- 1 tbsp brown sugar
- salt to taste
- freshly ground black pepper
- Tabasco sauce to taste
METHOD
1. Heat oil in a frying pan over med-hi heat. Saute onion, celery, green pepper, and oregano for 5-7 mins, until onion is translucent and pepper has softened.
2. Add lentils and mix well. Add ketchup, 1 1/2 cups water, vinegar, Worcestershire (if using), sugar, salt and pepper, and Tabasco.
3. Bring to bubbling, then reduce heat, and cover. Cook for about 30 mins, stirring regularly, adding more water if needed until lentils are cooked but still hold their shape.
4. Serve on toasted rolls, open-faced if you want.
