Lentils with tomatillo sauce

I'm fast becoming a fan of lentils.  They're cheap, nutritious and quick to cook.  I used red lentils in this dish, because that's what I had on hand, and I think it worked well with the other flavors in the bowl.

Tempeh lentils with spicy tomatillo sauce

A Krista Kitchen Creation

1 cup red lentils, sorted and rinsed

1 1/2 cup water or vegetable broth

1 teaspoons taco seasoning spices

1 cup tempeh, cubed

1/4 cup onion, finely diced

Beans, any type, about 1 cup

olive oil

Heat the olive oil in the pan and add the onion, saute until soft.  Add the lentils and stir, add the water to the pan and bring to a boil, simmer until lentils are soft, about 20 minutes.  When lentils are close to being done add the tempeh and the seasoning spices.  Add in the beans (I had some black beans on hand, I drained off most of the broth and added it all to the pot.) Stir well and allow to warm through.

Spicy tomatillo sauce

A Krista Kitchen Creation

3 tomatillos, husk removed, rinsed and diced

1 serrano chile, sliced, seeds removed if desired

5 mushrooms, washed and cubed

cilantro

olive oil

red wine vinegar

Heat olive oil in a saute pan and add the chile, saute until softened.  Add in the tomatillos and mushrooms, stir well and bring to a simmer, season with sea salt if desired and add the cilantro.  Finish with a splash of red wine vinegar.

Ladle the tempeh lentils into a deep bowl and top with the tomatillo sauce, enjoy!