Slow Cooked Lentils over Polenta

This seems like a winter meal, but I was researching new dinner ideas for one of my clients, and this just seemed to work (and thankfully, they liked it!)  And I will say, it’s getting a bit chilly in the mornings around Park City already…  Anyways, although it would be perfect for a winter meal, once you add fresh basil the dish seems to lighten right up! If you don’t like the flavor of oregano, feel free to substitute with Italian seasoning or dried basil.  This would be a great meal if you’re trying to impress meat-eaters, since the lentils take on a bolognese type flavor and consistency in the slow cooker…

1 1/2 cups brown lentils

2 Onions, chopped

2 small red peppers, chopped

2 cloves garlic, minced

1 28 oz can plum tomatoes

1 tsp dried oregano

1/4 tsp red pepper flakes

1/2 tsp salt

1 1/2 cups vegetable broth

1 TBS balsamic vinegar

Quick cooking polenta

2 TBS Vegan butter

Extra Virgin Olive Oil

Freshly cracked black pepper

Vegan parmesan cheese

Fresh Basil

Pour the lentils in a large dish and sort – toss anything funky, then rinse and add directly to the slow cooker.

Open the can of tomatoes and with a sharp knife, cut some of the tomatoes to break them in half or quarters (while in the can).  Next, add the following ingredients to the slow cooker: onions, peppers, garlic, tomatoes (and their juices), oregano, red pepper flakes, salt, veggie broth and balsamic.

Put the lid on and set the slow cooker for 7-8 hours on low.  Now sit back and relax while your home starts to smell like an Italian restaurant…

When you’re ready, prepare the polenta according to the box, and just as it starts to come together, add in a sprinkle of salt, pepper and the vegan butter.  Stir well to combine. Serve the meal with the polenta on the bottom, add a drizzle of olive oil and vegan parm on top, then add a scoop of the lentils, then sprinkle on more vegan parm and some fresh basil.