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This is from the book 'Living the Farm Sanctuary Life' by Gene Baur with Gene Stone which at first sight didn't appear to be either a dedicated recipe book or vegan, but is both. It was given to me whilst I was visiting in the UK back in August this year.
Ingredients
2 cups brown lentils
¾ litre vegetable stock
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 stock celery, chopped
1 tin diced tomatoes
1 bay leaf
⅛ cup chopped parsley, plus more to serve
Seasoning
Good quality balsamic vinegar
Method
Add everything up to and including ⅛ cup chopped parsley to a large stock pot and bring to the boil
Simmer for 30 minutes, adding more stock if necessary (it was for us).
Season and serve with additional parsley and a swirl of balsamic vinegar.
This was a very simple recipe to make, yet really tasty. We made a couple of last minute changes because I didn't have brown lentils, only green and I didn't have tinned tomatoes, only fresh so I cooked those in their own juices and pureed them before adding.
We both opted to serve it with sticky balsamic vinegar instead of straight balsamic vinegar and it certainly needed more stock adding. We found it needed roughly 1½ litres compared with the original 750ml stated, so it has made 6 servings not 4. There's not much either of us would change with this recipe tbh. It's just really nice as is.
Ingredients
2 cups brown lentils
¾ litre vegetable stock
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 stock celery, chopped
1 tin diced tomatoes
1 bay leaf
⅛ cup chopped parsley, plus more to serve
Seasoning
Good quality balsamic vinegar
Method
Add everything up to and including ⅛ cup chopped parsley to a large stock pot and bring to the boil
Simmer for 30 minutes, adding more stock if necessary (it was for us).
Season and serve with additional parsley and a swirl of balsamic vinegar.
This was a very simple recipe to make, yet really tasty. We made a couple of last minute changes because I didn't have brown lentils, only green and I didn't have tinned tomatoes, only fresh so I cooked those in their own juices and pureed them before adding.
We both opted to serve it with sticky balsamic vinegar instead of straight balsamic vinegar and it certainly needed more stock adding. We found it needed roughly 1½ litres compared with the original 750ml stated, so it has made 6 servings not 4. There's not much either of us would change with this recipe tbh. It's just really nice as is.
