[#80] This is our first of the 80 recipe countdown and one of my favorites thus far. We’ve made this one twice already because of its great taste and simplicity. All I can say is that it’s surprising how good lentils taste and SMELL when you actually cook them properly! Go figure
Ingredients include the following, all of which store well for long periods:
- 12-oz bag of Bionaturae organic gluten-free fusilli noodles (rice, potato, soy)
- 2-cups of organic red lentils
- 1 finely chopped onion, 4 shredded carrots, 2 medium shredded potatoes
- 2-tbsp San-J organic tamari wheat-free soy sauce
- 1-tsp basil, 1/4-tsp dill weed, 1/2-tsp salt, 4-shakes of black pepper
- 8-cups of filtered water
1. Pot-1: Bring 3-quarts of water to a full boil. Pour in the bag of pasta and cook for about 9-minutes uncovered. Stir regularly in order to prevent pasta from sticking to the bottom of the pot.
2. Pot-2: Combine the 8-cups of water and other remaining ingredients into this pot. Cook covered over low heat for about 30-minutes, stirring occasionally. Taste test for desired saltiness, and to make sure that lentils are finished cooking. If not, cook for an additional 3-5 minutes. Add extra salt as desired. That’s it – you’re done!
Thoughts & Recommendations:
1. Try to get sweet onions rather than boiler onions. The boilers can be really strong, sometimes producing undesirable taste.
2. Peel the potatoes and carrots before shredding. Potato skins can change the texture of the dish in adverse ways.
3. Shredded potatoes are the same as “chopped hash brown potatoes”. The easiest and fastest way to shred carrots and potatoes is via a food processor. Just one use here (below) and I vowed never to return to hand shredding. Rinse the food processors parts right after use in order to eliminate the need for intensive cleaning.
4. As pictured (below) – the finished sauce should be a bit liquidy, but not too much. And it shouldn’t be so thick that it turns pasty either. If it ends up that way it was overcooked.