Spicy Barbecue Lentils

1/2 cup dry lentils
1 small can low sodium V8 juice
1 guajillo pepper, broken, seeds discarded
1 chile de arbol, broken, seeds discarded
1 jalapeno, desseeded, diced
1 habanero,desseeded,  minced
1 long hot pepper, desseeded, diced
5 cloves garlic, minced
2 tbls soy sauce
1 tbl olive oil
2 tsps salt
1 tsp black pepper
1 1/4 cups water

This was kind of a creation of necessity. I didn't have many ingredients on hand, so I just put into the pot what I thought would most likely result in some tasty lentils. 

That V8 is really useful sometimes. It's got all the flavor of a vegetable stock, plus some tomato flavor. It's a great ingredient to have lying around when your pantry is sparse. If you're wondering, I am not being compensated for my endorsement. It's genuine. 

Dried chiles are another ingredient that often saves the day when you've run out of most of your fresh ones. They wait quietly in the cabinet and are there just when you really need them. 

Once you've processed and gathered your ingredients it's just put them in the pot and wait for the heat to work its magic. 

Cover. Bring to a boil. Reduce to simmer and keep simmering until lentils are tender. About 20 minutes. Taste the lentils. Don't just assume they're done by time. It varies each time you cook them. 

The sauce is what makes the dish. The lentils are bathed in spicy, earthy, salty goodness.

100% vegan. 100% delicious. 


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