Simplified and modified from version 1, but just as yummy! Because I am in love with the new bottle of pomegranate molasses on my shelf, I had to incorporate it in this recipe. It makes perfect sense because the flavor is both sharp and sweet. Start to finish about an hour. Try this if you want a warm, richly layered and flavorful, spice laden meal. Serves 6-8.
Using you food processor or mad knife skills, mince the following:
1 large onion, minced
4 cloves garlic, minced
8 oz Portobello mushrooms, minced
1 large green pepper, minced (organic if possible)
Add the minced veggies to a large stockpot in which you’ve warmed a tsp of olive oil. Stir the veg while they brown and soften, about 10 minutes. They will become super fragrant.
4 medool dates, pitted
1 can diced fire roasted tomato
1/2 cup Annies Organic Tomato Ketchup
Blend these ingredients in the food processor until smooth. Add the mixture into the pot and stir to combine.
1 cup brown lentils (+ 1/2 cup if you don’t use the red lentils below)
1/2 cup red lentils (optional, but they thicken the sauce in a way that the brown lentils don’t)
3 cups water
2 Tbsp pomegranate molasses
1 tsp chipotle chili powder
2 Tbsp smoked paprika
2 Tbsp cumin
1 Tbsp cinnamon
1 Tbsp cocoa powder
Stir the pot and simmer for 30 minutes until the lentils are till tender and the liquid is absorbed.
If you’re going old school, split the roll of your choice and toast both sides in a dry skillet. Then slather some vegan mayo on the toasty pieces, top with a scoop of lentils and a piece of rice cheese or daiya shreds.
You can forego the bun and serve your sloppy lentil ragout on a plate with a side of steamed broccoli and a few big handfuls of fresh greens. You can also pair a scoop of this goodness with a bowl of nutty brown rice or fluffy herbed quinoa or as a topper for polenta.
I can easily see stretching leftovers with the addition of some smoky black beans and corn on the cob. Whatever you do, do it with love and enjoy every bite knowing that you are fueling your body well! Make the meal even better — don’t forget your greens!