Homemade Lentils served with Smoky Tempeh

Homemade Lentils

• 1/2 pound green Lentils
• 1/4 cup good olive oil (sub vegetable broth for oil-free)
• 1 large white onion chopped
• 1 large leek - chop white and light green parts only
• 1 teaspoon fresh thyme
• 1 teaspoon fresh curry plant
• 2 teaspoons garlic salt
• 1 teaspoon black pepper
• 5 garlic cloves - chopped
• 1/4 green cabbage - chopped
• 3 large carrots - peeled and chopped
• 1/4 cup soy sauce (low sodium or tamari for gf)
• 1 1/2 cups low sodium vegetable broth
• 2 cups fresh spinach - chopped
• 3 Roma tomatoes - chopped
• 1 slice lemon

Smokey Maple "Bacon" Tempeh 

• 2 tbsp + olive oil
• 1 package tempeh
• 1/4 cup maple syrup
• 1-2 tsp liquid smoke
• garlic salt
• pepper
• Opt: paprika or smoked paprika
  

Homemade Lentils

1. Place lentils in a pot and cover with boiling water. Set aside while prepping (15+ min) then drain.
2. Heat oil in a sauté pan, add the onions, leeks, thyme, curry, salt and pepper and cook over medium heat for 8 minutes. Add the garlic and cook for 2 more minutes.
3. Add the cabbage, carrots, soy sauce, vegetable broth and drained lentils. Cover and simmer on low for 20 minutes or until lentils are tender. Add salt, pepper and lemon to taste.

Smokey Maple "Bacon" Tempeh 

1. Heat olive oil in sauté pan
2. Place tempeh in hot oil, fry each side until seared. Lower heat to medium-low.
3. Add syrup over tempeh, step away as may splatter. Turn each side and add l liquid smoke. Flip each side to mix well.
4. Season both sides with salt and pepper to taste. Cook until browned. Enjoy!

"Bacon" Tempeh adapated from Kathy Patalsky from Healthy Happy Life