Drunken Lentils

Name: Drunken Lentils
Ingredients: 2 carrots, chopped; 3 stalks celery, chopped; 1 yellow onion, chopped; 3 tablespoons olive oil; 3/4 teaspoon salt; 1 teaspoon turmeric; 1 teaspoon cumin; 1 dried bay leaf; 1/2 teaspoon lemon zest; 1.5 ounces Sambuca (licorice liqueur); 2 cups green lentils; 4 cups vegetable broth; 1 cup water; 1/4 teaspoon red pepper flakes; fresh parsley, chopped; greek yogurt

16 ingredients

4 steps

Ingredients

2 carrots, chopped
3 stalks celery, chopped
1 yellow onion, chopped
3 tablespoons olive oil
3/4 teaspoon salt
1 teaspoon turmeric
1 teaspoon cumin
1 dried bay leaf
1/2 teaspoon lemon zest
1.5 ounces Sambuca (licorice liqueur)
2 cups green lentils
4 cups vegetable broth
1 cup water
1/4 teaspoon red pepper flakes
fresh parsley, chopped
greek yogurt

Directions

1

In a large pot add in olive oil, carrots, celery and onion and heat on medium heat until the veggies are soft and fragrant (get that kitchen smelling nice and tasty).
2

Add in turmeric, cumin and salt to the veggies and give it a good stir. Then add in the liqueur, stir and let heat for another 3-5 minutes (or until the alcohol has burned off and no longer has an alcohol odor).
3

Add lentils, broth, water, bay leaf, lemon zest and crushed red pepper into the pot. Let the lentils simmer (with the lid on) for 40-50 minutes or until they are no longer hard but still have texture and a slight crunch, not mushy. Add in lemon juice and stir.
4

When lentils are cooked portion out in a bowl and top with greek yogurt and chopped parsley. Extra lentils can be stored up to a week in the refrigerator or they can be stored in the freezer for up to 3 months.