Woah woah woah. A savory recipe this close to Christmas? What is the DEAL?!
In all seriousness though, I’ve been LOVING reading through your responses on my survey (haven’t taken it yet? no problem! take it now!). But a common theme I saw was that you guys want more savory recipes.
It’s no surprise that I have a gigantic sweet tooth, especially this time of year, but I totally get that there comes a time when savory reigns supreme. Mark and I frequently get into ruts where we have the same thing for dinner every week. And by frequently I mean literally every single week. So having some new and fresh and fun savory meals on the blog is a big help for me, too!
I can’t wait to get all savory on ya in 2017.
But let’s start here! With lentils! My very favorite pulse!
I’m pretty sure I read somewhere that 2016 was the year of pulses. I’m not sure who decided this or how they decided this, but I want that job for sure. Regardless, we’re getting lentil cuh-ra-zy today.
This recipe is heavily adapted from a recipe by one of my favorite food people on earth, Alton Brown. I’ve met him once when he was in Pittsburgh, and it pretty much was the coolest day ever. My family found his recipe for, of all things, pork chops many years ago, and the sauce was just so delicious, I knew I needed to veganize it some day.
And that day is today!
So this recipe is made up a few different parts: cooked lentils, roasted carrots, rice (or whatever grain and/or pseudo-grain you wish to have on the side), and a super duper savory molasses coffee sauce.
This sauce. Oh my. It’s a little bit sweet, a lot bit savory, and a ton bit one of the best things ever. I used blackstrap molasses in mine, which is a little stronger and richer and slightly bitter. I loved it because I love blackstrap molasses, but you can totally use regular unsulphured here if you’re not too familiar with the blackstrap stuff.
Mix in a bit of dijon mustard, coffee, and a few other fun ingredients, and you’ll get a sauce that’s super rich. It almost reminds me of soy sauce, even though there’s absolutely no soy sauce involved. AND! It pairs perfectly with our lovely little lentils.
Mark and I both go crazy over this sauce, and I think you will too! It’s definitely a little…different, but try it and you’ll totally get what I mean. It’s suh good.
Lentils with Molasses Coffee Sauce and Roasted Carrots
|Prep:||Cook:||Yield: serves 3-4 people||Total:|
Protein-packed lentils are paired with a savory molasses coffee sauce that's rich and simple to make. A hearty vegan and gluten free lunch or dinner!
- 1 cup green lentils, rinsed, picked, and cooked according to package instructions
- 1 cup jasmine rice, cooked according to package instructions
- 1 lb. carrots, sliced lengthwise
- 2 Tbsp. olive oil
- salt + pepper
- fresh parsley, for topping
- For the Molasses Coffee Sauce:
- 1/2 cup strong coffee
- 1/4 cup unsulphured molasses*
- 2 and 1/2 Tbsp. brown sugar or coconut sugar
- 1 Tbsp. apple cider vinegar (or white vinegar)
- 1/2 Tbsp. dijon mustard
- 1/4 tsp. dried ginger
- salt + pepper
- 1 Tbsp. olive oil
- 1 garlic clove, minced
- Get your lentils and rice cooking in separate pots. Set your oven to 400 degrees F.
- Add your sliced carrots to a baking sheet cut side-down. Coat with olive oil, salt, and pepper, and roast until fork-tender, about 15-20 minutes.
- Meanwhile, make the sauce: Combine coffee, molasses, brown sugar, vinegar, dijon, ginger, salt, and pepper in a bowl. Mix to combine and set aside.
- Add olive oil to a medium skillet over medium heat. Once hot, add your minced garlic and sauté until fragrant. Add in your sauce mixture and cook until reduced by 1/3-1/2. It'll still be runny, but it'll be slightly thicker.
- Once everything is done cooking and the lentils have been drained and cooled slightly, toss your lentils in the sauce to coat. Serve with rice, roasted carrots, and fresh parsley.
*Use regular unsulphured molasses if you're not a fan of the bitter flavor that blackstrap molasses has
Recipe inspired by Alton Brown
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