Leeks ‘N’ Lentils

 

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Leeks and shiitake mushrooms blend with harvest vegetables to enhance the earthy flavour of brown lentils for a healthy, autumn meal.

Oh Yeah!

The simplicity of this dish allows the flavours of the leeks and shiitake mushrooms to blend beautifully. It needs nothing more than salt and freshly ground pepper.  I thought about adding tumeric or fresh herbs, but loved its plainness, so in the end opted for a dash of half ‘n’ half cream.  Not that the dish needed it.  The juice of the veg made it moist enough. The cream added just a little pizazz.

Try it!

  • 1 large clove, purple garlic
  • 1 short, fat leek
  • 1 medium size russet potato
  • 6 or 7 baby carrots
  • About 1 cup whole shiitake mushrooms
  • 1/2 cup brown lentils
  • tablespoon coconut oil
  • freshly ground pepper
  • salt
  • 2 T half ‘n’ half cream (optional)

While the lentils are cooking, heat the coconut oil in a large skillet or wok over medium heat.

Peel the garlic, wash the leek – thinly slice both.

Slice ‘n’ dice the potato and carrots into bite-size chunks.

Rinse the mushrooms.

Toss all the prepped veg together – except the mushrooms – in the heated coconut oil; toss and cook uncovered for a few minutes, slightly browning the potatoes.

Add the mushrooms, sprinkle with about 1 tsp freshly ground pepper and about 1/4-1/2 tsp salt – adjust salt n pepper to taste.

Cover and reduce heat to low simmer for about 20 minutes.

While that is cooking, rinse the puy lentils, place in a small saucepan, and cover with about 1/2 inch of water. Put over high heat to bring to boil, then reduce heat to simmer for 15-20 minutes.

Lentils and veg will be ready at the same time.  Drain the lentils of any left-over cooking water and add them to the vegetables.  Toss together, and add the half ‘n’ half cream. Serve immediately.

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Brown lentils cook in about 15 minutes.

 A single cup of cooked lentils contains more than 17 grams of protein, yet lacks 2 of the essential 9 amino acids needed to properly digest and utilize the nutrients.  To get those amino acids and make this meal a complete protein, serve nuts and seeds, with a little muesli and fruit for dessert. Or you can satisfy your decadent sweet tooth by having half a chocolate shake for dessert.  Loaded with digestive enzymes and a complete protein, mix in your bullet blender to make a mousse-like consistency that needs to be eaten with a spoon.  Use 1 scoop chocolate shake  and 1/4 scoop vanilla pro (makes it fluffier) with 1 or 2 ice cubes and just a couple ounces of water. Yum Yum!  

Life is an amazing journey. http://www.alisonamazed.wordpress.com http://www.alisonboston.wordpress.com

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Posted in Alison Boston, Food, Organic, Recipes, Recipes from the Veggie Box, Vegan, Vegetarian

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