Sunday, 18 August 2013

Creamy Lentils

Golden syrup dumplings were the first sweet dish I could cook. These lentils were the first savoury dish I could make. It has saved me on many an occasion!

I remember making this for my friends when I first moved out of home. I felt very domestic, given that the rest our meals were pasta, crackers and takeaway. 

My friends were reluctant to try it because it contained lentils, but everyone loved it in the end. Really, why do lentils have such a bad name with omnivores? No, they are not very attractive [see photo] but they can be so delicious!

My mum used to make these lentils with sour cream and butter, and so did I until I became vegan, but it is pretty easily veganised. You could try using other vegetables or adding some type of vegan sour cream at the end. It can be a stew or soup, depending on how much liquid you use. 

For me, this is the ultimate comfort food.  

Creamy Lentils

1 1/2 - 2 cups dry green or brown lentils, rinsed
2 carrots, chopped
1 onion, chopped
1 cup peas
2 tbsp olive oil
2 tbsp vegan margarine (I use Nuttelex)
4 tbsp flour
juice of 1 lemon
1 tsp salt or to taste

Put the lentils, carrots, onion and peas into a large saucepan and cover generously with water (or stock). Bring to the boil and simmer until lentils are cooked but there is still a bit of liquid. You may need to add water as necessary. 

Put the oil and margarine in a small saucepan on low/medium heat. When the margarine has melted, add the flour and stir for a few minutes, being careful not to burn it.

Add this mixture to the lentils and stir, adding the lemon juice and salt to taste. 

Serve on its own, with rice or bread!