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Mississippi "Pot Roast" Lentils
1 h 15 minServes 2Nutri-Score A€
A
1 h 15 min
1 h 15 minMississippi "Pot Roast" Lentils
what you need
Ingredients
lentils (rinsed and drained)Pantry100 g
waterOther360 ml
au jus mix (half a teaspoon)Spices0.5 pieces- ranch seasoning (one teaspoon)Spices1 piece
- Better Than Bouillon beef base (one teaspoon)Pantry1 piece
tomato paste (half a teaspoon)Pantry0.5 pieces- pepperoncini (chopped, seeds optional)Pantry2 pieces
- pepperoncini brine (about a tablespoon)Pantry15 ml
per serving
Nutrition
185kcal
- Carbs
- 31 g
- Proteins
- 13 g
- Fat
- 1 g
what you’ll use
Tools
Saucepan
Colander
step by step
Method
- Step 1
Rinse the lentils
- Rinse the lentils under cold water and drain them well.
- Step 2
Combine everything in the pot
- Put the drained lentils in a saucepan.
- Add the water, au jus mix, ranch seasoning, beef base, tomato paste, chopped pepperoncini and the pepperoncini brine.
- Stir to dissolve the seasonings.
- Step 3
Simmer the lentils
- Bring the pot up to a simmer.
- Cook uncovered on a low simmer, stirring occasionally and adding a splash of water if it evaporates too quickly.
- Step 4
Rest before serving
- Turn off the heat and let the lentils sit so the remaining liquid absorbs.
- Step 5
Serve
- Serve as is with canned carrots and green beans, or spoon into tortillas with shredded cheese to make burritos.