My kids and I had developed a severe case of lentil phobia ever since their granny force-fed them s strange lentil stew when they were kids. No offense, but it was (and is) a complete flavorless dish that even our dogs wouldn’t eat. I know she cooked this dish with plenty of love and good intentions, but it, unfortunately, did not live up to its reputation.
I’m slightly suspicious that this dish was handed down to her from her mother, and from her grandmother, from an era with bugger-all spices and was created more as a survival dish in case some apocalyptic event that caused the world’s flavors to be eradicated and they were left with lentils, water, and onions.
Because of these childhood traumas for my kids, they do not trust anything that contains lentils … and neither do I.
In all honesty, I would happily go gardening for 12 hours and eat weeds, rather than eating this ancient lentil “dish”.
However, my wife has a strange fetish for lentils and has been demanding that I should make some dish with lentils.
Fun Facts about our lentil friends
Lentils are packed with B vitamins, magnesium, zinc and potassium.
Lentils are high in fiber, which supports regular bowel movements and the growth of healthy gut bacteria.
Lentils can increase your stool weight and improve your overall gut function.
Lentils contain a broad range of beneficial plant compounds called phytochemicals, many of which protect against chronic diseases, such as heart disease and type 2 diabetes.
Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc.
Read more here
So, I’ve been searched the interweb for cool and delicious recipes containing lentils, and have modified a few of them to suit our palettes and sodium restrictions.
This creation is a family favorite and the kids love lentils when daddy cooks them 🙂
It is a very easy recipe to follow and to make, and it is perfect for the colder winter evenings and busy school nights.
Stuff You Need
- 1lb of glutenfree and low sodium kielbasa … basically a whole kielbasa
- I’ve recently used natural (homemade) sausages made from deer meat, and it gave the dish a further kick
- I’m certain you could use some strange vegan sausage imitation if you are more to the meat neutral version
- 2 carrots sliced
- 3 celery ribs, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- You can also use garlic in a jar, and then use 2 teaspoons
- 2 teaspoons canola oil
- 3 cups of water
- 2 medium potatoes, diced
- Roughly 14-18 ounces of chicken broth
- 1 cup dried lentils, rinsed and not cooked
- 1 teaspoon of ground cumin
- 1/2 teaspoon of cayenne pepper
- 1 big can (28 ounces) of diced tomatoes, with tomato sauce
Time to mix it up
I have become a huge fan of the Dutch oven pots. They are awesome and make perfect dishes. Just need to practice a bit using them, as you cannot use high heat with them. They get super hot when you use high heat, and that can make it difficult to manage the dish and not burn it.
Whip out your Dutch oven and add a little canola oil to it.
- Throw in the kielbasa, carrots, celery, onion, and garlic, and cook until vegetables are almost tender … roughly 5-8 minutes.
- Add the water, potatoes, chicken broth, lentils, cumin, and cayenne.
- Bring the mixture to a boil.
- Once boiling, reduce the heat, cover the pot and let it simmer for about 40-45 minutes until potatoes are tender.
- Please remember to stir the mixture regularly as you do not want the ingredients to ‘burn’ to the bottom
- Once potatoes are tender, and the tomatoes with the sauce and heat it up.
Voila! Another dish is ready for the family.
Serve this creation in bowls, and you could sprinkle with some grated cheese.
Enjoy and please leave your feedback in the comments section.
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