Chasing the Fionist Dream

Have we ever told you how much we love legumes? Inexpensive, packed with protein, and all around good for you. We experimented with them a lot during our just-over-minimum-wage days. While we never managed to construct a bean burger we’d actually eat a second time, other recipes stuck with us – like our felafel and the hearty and flavorful chili we make just about every week.

We’ve been making this one recently since it’s quick and easy – only takes one pot, and doesn’t require any presoaking or preboiling like our other legume-based recipes do. It also has a similar herb profile to pizza and is an easy way to hide veggies.

As a bonus, it freezes well and can be frozen in portions.

You’ll need:

1 large tomato, two smaller ones, or a can of diced tomatoes

1 medium or large zucchini or similar squash (or anything else you choose to dice and hide in here)

1 medium or large onion

4-5 large garlic cloves (or more if your heart desires)

100-150 grams tomato paste (or more if you want it saucier)

1/2 to 3/4 cup uncooked dry red lentils

Chopped oregano and basil from your kitchen garden or several generous shakes of oregano and basil

salt, pepper, and any other spices you like

olive oil

about 1 and 1/2 cups water

Instructions

1. Pour some olive oil into a pot and and heat it on a low-medium flame. Move it around a little so that it greases the whole bottom. Olive oil is more finicky than canola, so don’t let it get too hot or cook too long without more wet ingredients.
   
   
2. Dice the zucchini, tomatoes, onions, and garlic as tiny as you are comfortable with and throw them into the pot. Poke them around and let them get soft. This should only take a few minutes since the pieces are so small.
   
   
3. Add spices, red lentils, tomato paste, and water. Stir so that everything is evenly distributed in the pot.
   
   
4. Cover and let it simmer on a low flame for about 30 minutes. Simmer for longer if you want the lentils to break down more and become less recognizable. Stir occasionally to check that there is enough water to keep the sauce from burning. Add more if needed.
   
   
5. Serve hot over pasta (we prefer whole wheat) and sprinkle cheese on top if you’d like. B’teavon!

What is your favorite legume-based recipe?

Like what you see here? Subscribe so you never miss a post.