Polenta with lentil sauceSubmitted by: ALISONSLP
IntroductionA recipe I found in a "whole foods" cookbook called "slice". hearty and "real" food. A great substitute for meat based dishes. A recipe I found in a "whole foods" cookbook called "slice". hearty and "real" food. A great substitute for meat based dishes.
1 c almond milk
6 sprigs fresh thyme
1 c water
1 c millet
2 c vegetable stock or water
1 c green lentils
2 T olive oil
1 medion onion, diced
3 garlic cloves, crushed
1/2 zucchini, diced
1/2 red pepper, diced
1 carrot, diced
28 oz can diced tomatoes
3 T fresh basil
2 to 3 sprigs fresh thyme
sea salt and black pepper to taste
handful parmesan cheese (optional
2. In a saucepan, bring almond milk to a boil, reduce heat and add thyme, salt and pepper. Let steep for 5 to 8 minutes.. Remove thyme, add 1 c water and return to boil.
3. Meanwhile in a skillet, dry roast millet over medium high heat, stirring frequently, until it just begins to pop. Remove from heat and rinse thoroughly in a fine strainer under cold water. Add rinsed millet to the boiled liquid, reduce heat and simmer covered for 15 to 20 minutes, or until liquid is absorbed. Remove from heat and fluff with a fork.
4. Press millet into prepared dish until flat and bake for 35 to 45 minutes, or until lightly browned.
5. In a small saucepan cover lentils with water or stock, bring to a boil, reduce heat ans simmer covered for 20 minutes or until tender. Drain any excess water and set aside.
6. In a saute pan, heat oil. Add onion and garlic and saute until translucent. Add zucchini, carrot and red pepper and saute for 5 minutes. Add tomatoes, basil, thyme, salt and pepper and cooked lentils. Simmer for 10 minutes.
7. To serve, cut polenta into individual portions and top with lentil sauce and parmesan cheese
Number of Servings: 6
Recipe submitted by SparkPeople user ALISONSLP.