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4
cups brown lentils
2
tablespoons olive oil
2
1/2 cups minced onion
1
tablespoon ground cumin
1
package Yves
Veggie Ground Round
1
teaspoon mild paprika
1
teaspoon dried thyme
2
tablespoons minced garlic
1
1/2 teaspoons salt
1
24-ounce can crushed tomatoes
4
tablespoons balsamic vinegar
black
pepper to taste
cayenne
to taste
Optional
toppings:
slices
of aged cheddar
minced
parsley or cilantro
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1.
Place the lentils and 6 cups water in a
soup pot. Bring to a boil, partially
cover, and lower the heat to a simmer.
Let it cook for about 30 minutes, or until
the lentils are tender.
2.
Meanwhile, place a large skillet over medium
heat. When it is hot, add 2 tablespoons
of the olive oil and swirl to coat the pan.
Add the onion and cumin, and coof for about
5 minutes, or until the onion is soft.
3.
Add the additional tablespoon of olive oil,
along with the Ground Round, paprika, thyme,
garlic, and salt. Cook, stirring,
for about 10 minutes, or until the Ground
Round is heated through. Add the tomatoes,
and heat until the tomatoes begin to boil.
4.
Stir the Ground Round mixture, along with
the tomato paste, into the lentils.
Partially cover, and cook for another 30
minutes over low heat. Stir the mixture
every now and then as it cooks, and check
to be sure it is not sticking to the bottom
of the pan. If it is, add a little
more water (up to a cup).
5.
Just before serving, add the vinegar and
season to taste with black pepper and cayenne.
6.
Serve hot, with slices of aged cheddar and
minced parsley or cilantro.
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