Lentils are ugly, but delicious.
Since I’ve moved houses, my cooking situation has changed significantly. . You really don’t realize how many staples you need in a kitchen to make the basic things until you don’t have them.
My mom always makes stewed lentils and I’ve never been able to replicate them the exact same way. This time was pretty close, but I added in some habanero salsa to give it a nice kick. I agree that it’s cheap to call something “habanero” flavoured then only use a bi-product of that (like salsa *cough*) but I’ve got slim pickins right now so…that’s happening.
- 1 tsp. olive oil
- 4 tbsp. habanero salsa
- 1 medium-sized yellow onion, chopped
- 1 small green pepper, chopped
- 3 cloves garlic
- 2 large carrots, chopped
- 1/3 cup eggplant, cut into matchsticks
- 1 1/2 cups brown lentils
- 3/4 cup cherry tomatoes
- Salt and ground black pepper to taste
- 1 tsp. pickle juice
Heat oil in a medium-sized pot and add salsa. Stir until semi-evaporated, then add onion and green pepper. Cook until slightly softened then add garlic, carrots, eggplant and lentils. Cook 5-7 minutes until lentils are coated and vegetables are all softened.
Add water, then bring to a boil. Lower to a simmer then add tomatoes, salt, pepper and pickle juice. Cook for 25 minutes until lentils are cooked but still firm. Add more water if necessary until ready. Serve with whatever garnish you like—sour cream, chives, hot peppers, fresh pepper.