I was first introduced to this recipe by my neighbor, Keith. It’s one of those recipes that is deceptively simple, and to be honest, if I hadn’t tasted it I never would have made it based on the recipe alone. These sorts of recipes make me wonder what else I’m missing in my embarrassingly large cookbook collection. How many recipes have I glossed over, thinking “Nah – too basic”, “Nah – too bland”, or “Chocolate and black beans in a dessert? What is the world coming to??”
[Spoiler alert – apparently the world has come to a wonderful place where cocoa beans, black beans and even coffee beans can make a harmonious, sweet, triple bean treat! Stay tuned for that recipe in the near future].
We have this lentil dish regularly, especially in the winter. It’s fast to throw together, and I always have the ingredients on hand. This recipe is adapted from “Lentils, Monastery Style” in Francis Moore Lappé’s revolutionary book Diet for a Small Planet. If you scan the recipe and hear that little voice saying “Nah, too….”, just ignore it and give the recipe a try!
[recipe title=”Sherried Lentils” servings=”6 ” time=”40 min ” difficulty=”easy”]
4 medium carrots, diced
2 medium onions, diced
1 tablespoon dried marjoram
1 tablespoon dried thyme
4 cups water or vegetable stock
1 cup lentils, either green or brown
1 14.5 ounce can diced tomatoes
1/2 cup dry sherry
salt, to taste
Sauté onions and carrots in large pan with a small amount of water over medium high heat until soft (5-7 minutes). Add more water if vegetables begin to stick. Add thyme and marjoram and sauté one minute more. Add stock and lentils and bring to a boil. Once boiling, cover and reduce heat to low. Simmer until lentils are soft, ~30 minutes. Add diced tomatoes and season with salt to taste. Add sherry, stir to incorporate. Serve warm either as a stew or over brown rice for a more hearty meal.