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An adapted recipe from Sauce, a Milwaukee restaurant via "Gourmet".
Cook onion, bell pepper, jalapeno, celery, carrot, garlic, salt and pepper in a 5-6 qt. pot in olive oil, over moderate heat, stirring occasionally, until softened, about 6-8 minutes. Meanwhile, mix together brown sugar, spices, oregano, thyme and mustard and then add to vegetables and cook, stirring until very fragrant, about 4 minutes. Add lentils, bay leaf and stock and simmer, uncovered, stirring occasionally, until lentils are very soft, about 50-60 minutes. Discard bay leaf before serving.
For vegan lentils, use vegetable broth and make sure the brown sugar you're using is vegan. When in doubt, substitute evaporated cane juice.
This recipe was provided by The Spice House.