Balsamic Lentils

I have been making balsamic lentils for a couple months now, and I still love them today as much as I did the first time I tried it. I usually use red lentils when I cook sauces, because they cook down to become very soft, perfect for soup and sauces. In fact, most of the recipes on my blog that use lentils, use red lentils for this reason. Check out a couple of my favorite red lentil recipes: 

These Balsamic Lentils on the other hand, use green lentils which become tender but still maintain their shape a bit better than their red lentil counterpart; the best I can describe the texture is "al dente". Green lentils have a bit of a peppery flavor, which add some extra depth to these balsamic lentils. The balsamic vinegar cooks down with the lentils to add sweetness and create a delicious dish that is fantastic to eat warm as a side with dinner, or refrigerated and added to salad. 

The Home Baked Vegan's Balsamic Lentils are:





Refined Sugar Free


Here is the recipe for The Home Baked Vegan's Balsamic Lentils:


1 Cup Green Lentils
1 3/4 Cup Water
1/4 Cup Balsamic Vinegar
1/4 tsp Salt


Stirring often, heat all of the ingredients over medium high heat in a small saucepan.

Once it comes to a boil, reduce the heat to low, and cover with a lid. Simmer for 20 minutes, stirring occasionally.

Remove from heat and enjoy!


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