Dinner

Lentil Au Vin

Total Time: 1 Hour | Prep Time: 10 Minutes | Cook Time: 50 Minutes | Servings: 5 | Approximate Calories Per Serving: 378

Lentil Au Vin.jpg

Ingredients
1 cup of uncooked lentils
10 cups of vegetable broth
7 carrots
3 shallots
5 red potatoes
1 tbsp of rosemary
1 tsp of thyme
5 tbsps of reduced sodium soy sauce
1tsp of vital wheat gluten
1 tbsp of cornstarch

Directions
1. Strain lentils and place into a medium sized pot. Cover with water and bring to a boil. Reduce to medium high heat and cook until all water has evaporated, approximately 20 minutes. Strain and let cool.

2. Skin and dice carrots. Slice red potatoes into thin wedges. Dice shallots.

3. Add vegetables to a large pot and combine with vegetable stock. Sprinkle in rosemary, thyme and 3 tbsps of reduced sodium soy sauce. Bring to a boil and reduce to medium high heat. Cook for 40 minutes. Remove from heat and let cool.

4. Once lentils have cooled, add to a blender, along with 2 tbsps of soy sauce, vital wheat gluten and corn starch. Puree until smooth and let sit for 10 minutes.

5. Heat a small frying pan to medium heat and add lentil mixture. Stir frequently, baking the mixture into 1 inch bites. Cook for 5 minutes.

6. Add lentils to vegetable mixture and let cool.

7. Portion into tupperware.

Grocery List
1 cup of uncooked lentils
10 cups of vegetable broth
7 carrots
3 shallots
5 red potatoes
Rosemary
Thyme
5 tbsps of reduced sodium soy sauce
1tsp of vital wheat gluten
1 tbsp of cornstarch