Mustard Lentils
Servings
2Serving size
about 3/4 cupThis recipe can easily be multiplied and makes good leftovers.
Ingredients
| 1 tsp. Olive oil |
| 1 clove Garlic, raw (finely minced) |
| 1 small White onions (finely diced) |
| 1/2 cup Black Lentils (Urad Dal) (Beluga) |
| 1 1/2 cups No salt added vegetable stock |
| 1/2 tsp., leaves Dried thyme |
| 1/4 tsp. Salt |
| 1 Tablespoon Coarse ground mustard |
| 2 tsp.. Unsalted butter |
Instructions
Add the onion and garlic and cook for about 5 minutes, until the onions begin to soften. Stir frequently.
Add the lentils, vegetable stock, thyme, salt, and pepper.
Reduce the heat to a simmer and cook the lentils for about 20 to 25 minutes, until the lentils soften but still have a slightly firm texture.
Add additional vegetable stock 2 tablespoons at a time if the liquid evaporates before the lentils are cooked.
When the liquid has evaporated and the lentils are cooked, add the mustard and butter. Fold together until well blended.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a great side dish for almost anything, from grilled salmon to sautéed chicken breast or a roasted pork tenderloin. The mustard and thyme bring great flavor on their own and are a perfect way to make the side dish the main focus of the meal. Best of all is a simple poached egg on top of the lentils. You can also change the herb. Using 1/8 teaspoon of dried tarragon or 1/2 teaspoon of dried marjoram instead of the thyme brings a whole new flavor to the lentils with a simple little change.