Lentilsaurus Rex

By mariannefeldman

Ingredients

• 1 cup lentils, dry
• 1 cup onion, chopped chunky
• 1 head garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable stock
• 1 tablespoon vegetarian worcestershire sauce
• 1/4 teaspoon oregano, crushed
• 1/2 teaspoon black pepper, freshly ground
• 2 teaspoons hot sauce
• 2 bay leaves
• 1 cup carrots, chopped
• 1 potato, medium

Details

Servings 1

Preparation

Step 1

Peel potato & cut into 1/2" chunks; place into a sprayed, shallow baking pan.See hint frrom Greg below.
Spray with vegetable oil & roast until light golden brown, about 30 mins

While potatoes are cooking, rinse & set aside lentils.

In large pressure cooker pot, saute onion & garlic.
Stir in lentils, stock, worcestershire sauce, oregano, pepper, hot sauce & bay leaves.
Bring to boil & pressure cook for 15 mins.
Reduce pressure & remove cover.
Add carrot, simmer for 10m mins more.
Add potatoes & simmer another 10 mins
Cook until potatoes are assimilated & soup has reached proper consistency.

If not using pressure cooker, cook as you would for any soup/stew. It will take about 2 hours to reach the desired consistency.

Hints from Greg:
Double the recipe: better the next day.
Toss the potatoes in a little oil, salt, pepper & paprika. Then roast them until they are good enough to eat on their own.
It will be thicker if you pressure cook a little longer -maybe an extra 5 or 10 mins extra.
Carrots will be anywhere from crunchy to soggy depending on when you add them.
Plenty of spices work well in this dish - paprika, chili powder, different herbs etc.