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levertovfanIngredients:
1 cup of lentils
Vegetable broth cubes or loose vegetable broth to make a slightly more intense than usual 3 cups of broth
1 1/2 onions
A few tablespoons olive oil
1/2 head of celery
Mushrooms cut into small cubes(I used about half of a package of mushrooms, but I might use a whole package if I made this again)
One clove chopped garlic
Some small amount of tomato substance (I used chopped sundried tomatoes because that's what I had on hand, but you could certainly use a roma tomato or tomato paste)
A lot of powdered sage
Some powdered thyme
Some powered curry
A little more dried basil
Pepper
A small handful of fresh Italian parsley, chopped (I hadn't planned on buying parsley at the farmer's market yesterday, but this group of schoolchildren was getting passed up by other customers. The parsley turned out to be a very good flavor contribution.)
3 tablespoons (ish) of flour to thicken
1. Saute 1/4ish of an onion in a bit of olive oil until translucent. Use the time to chop the other ingredients.
2. Add in the cup of lentils and mix with the onions until coated in olive oil. Then add in three cups water and the broth. Bring to a boil, then let simmer.
3. In a wok or the largest pan you have, saute the rest of the onions and the celery for about ten minutes, or until the onions are mostly translucent.
4. Add mushrooms to the celery.
5. Add all of the spices except the parsley.
6. Add the tomato substance.
7. Wait until the lentils have been cooked to the point where they are well-cooked, but there is still some liquid left. This might entail turning off the burner for the celery mixture while the lentils cook. Then add the lentils and liquid to the celery mixture. Mix the lentils and celery.
8. Add in the chopped parsley.
9. Using a spoon, slowly sift the flour onto the top of the mixture (the key is not to add the flour in one big clump). Then mix the flour into the mixture.
10. If there is still any liquid left, let cook a little more, or if not, it's done.
Serve with mashed potatoes in a shepard's pie or with rice or some other grain. Tastes even better the second day.
1 cup of lentils
Vegetable broth cubes or loose vegetable broth to make a slightly more intense than usual 3 cups of broth
1 1/2 onions
A few tablespoons olive oil
1/2 head of celery
Mushrooms cut into small cubes(I used about half of a package of mushrooms, but I might use a whole package if I made this again)
One clove chopped garlic
Some small amount of tomato substance (I used chopped sundried tomatoes because that's what I had on hand, but you could certainly use a roma tomato or tomato paste)
A lot of powdered sage
Some powdered thyme
Some powered curry
A little more dried basil
Pepper
A small handful of fresh Italian parsley, chopped (I hadn't planned on buying parsley at the farmer's market yesterday, but this group of schoolchildren was getting passed up by other customers. The parsley turned out to be a very good flavor contribution.)
3 tablespoons (ish) of flour to thicken
1. Saute 1/4ish of an onion in a bit of olive oil until translucent. Use the time to chop the other ingredients.
2. Add in the cup of lentils and mix with the onions until coated in olive oil. Then add in three cups water and the broth. Bring to a boil, then let simmer.
3. In a wok or the largest pan you have, saute the rest of the onions and the celery for about ten minutes, or until the onions are mostly translucent.
4. Add mushrooms to the celery.
5. Add all of the spices except the parsley.
6. Add the tomato substance.
7. Wait until the lentils have been cooked to the point where they are well-cooked, but there is still some liquid left. This might entail turning off the burner for the celery mixture while the lentils cook. Then add the lentils and liquid to the celery mixture. Mix the lentils and celery.
8. Add in the chopped parsley.
9. Using a spoon, slowly sift the flour onto the top of the mixture (the key is not to add the flour in one big clump). Then mix the flour into the mixture.
10. If there is still any liquid left, let cook a little more, or if not, it's done.
Serve with mashed potatoes in a shepard's pie or with rice or some other grain. Tastes even better the second day.
