Lenten Greek Kimá (Lentils)
Kimá (tomato meat sauce) is a staple in many Greek homes. But when Lent (or random vegetarianism) rolls around, meat and dairy are off the menu. See if you can fool your kids into eating their protein-packed lentils over their rice or pasta with this cheater recipe.
- Preparing Time: 10 minutes
- Total Time: 1 hour
- Served Person: 10
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1 medium yellow onion diced
- 1 cup lentils dry, washed
- 1 pint spaghetti sauce or freshly-made basil and tomato (i used bertolli organic oliveoil,garlic,basil)
- 1 cup water as needed
- 3 tablespoons extra virgin olive oil 100% only! (no canola)
- 1 tablespoon fennel seeds (optional)
- 1 tablespoon ground cumin (essential to recipe)
- 2 teaspoons sea salt or as desired
- 2 teaspoons black pepper (essential to recipe)
- 1 teaspoon allspice whole (optional)
- 1-2 bay leaves (essential to recipe)
- Carbohydrate 15.6159010005655 g
- Cholesterol 0 mg
- Fat 2.42278900028465 g
- Fiber 7.45554000286172 g
- Protein 6.17760800022764 g
- Saturated Fat 0.32352930001962 g
- Serving Size 1 1 Serving (65g)
- Sodium 353.440300002949 mg
- Sugar 8.16036099770375 g
- Trans Fat 0.139256600043662 g
- Calories 107 calories
Throw everything but the water into a 2 quart sauce pot, stir, cover, and bring to boil on medium. Check back every 10 minutes to stir and add water if needed. Reduce to low when appropriate. End consistency should be like any meat sauce, with the lentils slightly overcooked and soft. Serve over rice or textured pasta. Garnish with parmesan cheese, if desired.
