Poking around the library I came across a copy of Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World.
Well I am always happy to find cookbooks that are not too ‘crunchy’ or ‘earthy’ (as I am sure my readers know only too well!) Out of a stack of 15 cookbooks this one was the only book I read more in-depth. While it doesn’t have fancy color photos to wow the reader it does have usable recipes that are easy and approachable for creating. and does it have recipes – lots of them!
I saw one and ended up adapting it to my taste (more vegetable broth versus water and I served it over ready to use polenta instead of making my own). It was easy, delicious and did I mention simple? No photos…I have to say that lentils may taste good but they rarely look pretty plated 😉
Rosemary Lentils over Polenta
1 Tbsp extra virgin olive oil
1 medium red onion, peeled and chopped (about 1 cup)
4 cloves garlic, sliced (fresh or dried)
3 cups lower sodium vegetable broth
1 cup water
1 cup mixed brown and orange lentils, picked over and rinsed
1 tsp dried rosemary (or 1 Tbsp fresh)
1/4 tsp ground black pepper
1 bay leaf
1 Tbsp dried parsley (or 1/4 cup fresh)
18 ounce tube prepared polenta
extra virgin olive oil
In a large deep sided non-stick skillet heat the oil over medium heat, add in the onions and cook till tender and turning golden. If using fresh garlic add it in at the end, if using dried add in with the liquids.
Add in the broth, water, lentils and seasonings through the bay leaf. Bring to a boil, cover tightly and turn down to medium low. Let cook gently simmering for 40 minutes. Turn down to the lowest setting and continue to cook for an additional 10 to 20 minutes. The sauce should be thick with the lentils not mushy in texture. Sprinkle in the parsley before serving.
For the polenta:
Heat the oven to 350°. Brush a non-stick baking sheet with olive oil. Thinly slice the polenta into about 12 slices, lay it on the prepared sheet. Drizzle on a bit more oil over the tops, brush it on evenly. Bake for 20 minutes.
Spoon the sauce over the hot polenta. Top with a little grated Parmesan cheese if desired (yeah, I know..not vegan.)
Serves 3 or 4 if you have a salad with it.