Cooked lentils. They aren’t smooth like French Silk Pie or succulent like the tender chicken picatta the Engineer was famous for making me in his teenage years.
Lentils are savory. Rich. Complete with texture and robust flavor.
And now sweet. Sweet and filling.
- 1 tablespoon olive oil
- 1 cup chopped red onion
- 1 tablespoon fresh minced garlic (I use this contraption to accomplish mentioned mincing.)
- 2 teaspoons chili powder
- 1 teaspoon mustard powder
- 2 cups chicken stock
- 3/4 cup tomato sauce
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 1/2 cups lentils (preferably brown), rinsed
- Celtic Sea Salt, to taste
- ground pepper, to taste
Heat oil. Sauté onions and garlic. Once translucent, add chili and mustard powder.
Combine the remaining ingredients and bring to a boil.
Once the tell-tale signs of boiling have occurred, cover pot and allow contents to simmer for half hour. (Although I must admit, I allowed my lentils to cook for an hour . . . and they were still a bit crunchy.)
Feel free to add water if necessary to keep this dish succulent or moist.
Add salt and pepper to taste.