This is my favorite vegan recipe for lentils. It comes out great every time. In my kitchen there are no exact measurements, so I will do my best to relay it to you! It should serve 4 people if used as a side dish.
1 Cup Brown Lentils, washed and drained.
1 Cube Vegetable Bouillon Extra Large
6 oz. Can Tomato Paste
2 Stalks Celery chopped
1/2 White Onion chopped
Garlic – chef’s choice on quantity
Salt and Pepper to taste
5 cups Water
1/2 teaspoon Hungarian Paprika (or to taste)
2 Tablespoons Olive Oil
Soak the lentils in water for an hour before cooking. Brown the garlic, celery and onion in a small amount of olive oil. In a medium sized pot bring the water to a boil. Then add the bouillon cube and stir. When it is dissolved add the lentils, browned vegetables, and tomato paste. Stir well. Add your paprika next. Lower the heat and simmer. Lentils will need to cook for approximately 45 minutes to an hour.
Hungarian paprika comes in two types, hot and sweet. I prefer to use the hot paprika. Please taste test the lentils as you go. Some people are more sensitive to the spices than others. However they come out, the main thing is that you enjoy your meal! I sincerely believe that the quality of the meal is more about the experience than the recipes. I hope you try it and let me know your favorite vegan recipes.