Did you know lentils are one of the oldest foods on the planet? It is believed they were eaten as far back as 7000 BC. It is no wonder, lentils are full of protein, fiber and potassium. Yes, these round legumes go back to biblical times.
In ancient times it was believed they were served to mourners. It was thought that they represented life because they were round with not beginning or ending. The bible tells of a dish made with red lentils that was so tempting Esau sold his birthright to his brother for it. When I read it in Genesis, I thought that must have been one fantastic dish. Flash forward to today. There are so many varieties of lentils it is hard to keep count. Whole foods has a whole section devoted to dry lentils.
As a Catholic, I know that lentils are often cooked during our lenten season. I suspect the reason is because they are so economical and cost less than the seafood often associated with Lent. Which brings me to my dish. This is very easy to make and boy is it fulling. You could substitute say any vegetable for the sausage or you could do as I have and use the vegan sausage found at most grocery stores.
Ingredients
- 1 tablespoon olive oil
- 1 package of sausage 12 ounces (I used tofurkey sausage)
- 1 tablespoon brown mustard seeds
- 2 cups vegetable stock
- 1 cup red lentils picked through, rinsed and drained.
- 1 14.5 ounce can of diced tomatoes
- 1 teaspoon kosher salt
Instructions
- Heat oil in a large skillet over medium heat. Add sausage and cook until browned about 10 minutes. Transfer the sausage to a plate.
- Return the skillet to medium heat and add the mustard seeds and toast until fragrant about 30 seconds. Add broth and scrape up any browned bits that may have accumulated on the bottom of the skillet. Add lentils and increase heat to medium-low. COver and simmer until liquid is absorbed about 20 minutes. Stir in tomatoes and cook another 10 minutes. Stir in salt and add the sausage back to the pan. Serve hot.
Peace be with you,
Veronica
