After Thanksgiving traveling and constant cooking, we arrived back home and wanted something different and easy. This amazing lentil recipe was exactly what we needed. The gochujang paste brings the flavor of this recipe to another level with its deep spice flavors but not too hot on the tongue. Serve this over a bed of fluffy rice and top with fresh cilantro and you have a meal that will delight your family. Especially after all those days of Thanksgiving left overs.
Enjoy
Gochujang Lentils
Prep time
Cook time
Total time
Author: Meatless Makeovers
Recipe type: Entree
Ingredients
- 3 Carrots (Peeled and Chopped)
- 2 Onions (Chopped)
- 5 Cloves Garlic (Minced)
- 1 14 ½ Can Diced Tomatoes
- 1 Tbsp of Tomato Paste
- 1 Lb Red Lentils
- 1 Tbsp Coriander Powder.
- 2 Tbsp Paprika
- 2 Tbsp Ground Cumin
- 3 Bay Leaves
- ½ Cup Gochujang Paste
- 7 Cups Vegetable Broth
- 1 Bunch Fresh Cilantro (Garnish)
Instructions
- Wash and prepare all the fresh vegetables
- In a high sided skillet sauté 2 Tbsp of oil with the onions and carrots. Allow to cook for 5-7 minutes or until the carrots begin to soften. Season with salt and pepper.
- Add the tomato paste, gochujang paste, dry spices and one cup of vegetable broth.
- Stir to combine and allow mixture to come to a simmer for 5 minutes.
- Transfer to a slow cooker and add the lentils, diced tomatoes, bay leaves and rest of the broth.
- Set slow cooker on high for 3-4 hours, while the lentils are cooking stir the mixture occasionally.
- Serve over rice and garnish with plenty of fresh cilantro leaves.
