Lentil Gumbo

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Lentil Gumbo ©

Ingredients

1 lb. green lentils (soaked over night)
1 large onion, chopped
2 green peppers chopped
1 stalk celery, chopped
1 whole head garlic, minced (use store-bought minced garlic if you must)
49 oz. chicken broth (use no fat broth if possible)
2 Tbs. Cajun seasoning
2 tsp. curry paste
4 Tbs. olive oil
1 tsp. salt
1 bunch green onions (chopped)

Roux
- 1 cup olive oil
- 3/4 cup all-purpose white flour

Directions

Lentil gumbo was born while taking a Cajun cooking class in New Orleans. Madame Michelle and I were appalled to see the unhealthy amounts of lard, sausage and various other animal fats that where piled into traditional gumbo. We thought that tender well-prepared lentils would deliver a fantastic gumbo taste and if done with olive oil would enjoy some health food benefits.

Now the general idea here, is that we’re going to cook gumbo in three parts: the lentils, the trinity, and the roux. Cooking in three parts allows the seasonings to develop individually. When we mix it all together then we get a nice rich southern blend.

Cook the lentils
Drain the lentils. Heat 2 Tbs. of the olive oil in the bottom of a big ol’ pot set on medium low heat (6 qt. pot will work). Add the lentils, curry paste, and salt. Mix and stir occasionally. The lentils should get warm to slightly hot. This’ll take about 15 minutes.

Prepare the Trinity and add the Pope
The holy trinity of Cajun cooking is the onion, the celery and the green pepper.

Heat 2 Tbs. of olive oil in a large skillet on medium heat. Then add the trinity (onion, celery and green pepper). Add 1 Tbs. Cajun seasoning, stir and mix. Cover and cook for at least 15 minutes stirring occasionally.

Now add the trinity to the lentils. Then add the garlic, that is, the Pope.

Make the Roux
Making the roux should take about 5-10 minutes. You should time it so that the lentils and trinity are cooked enough so they’re softened up a bit.

Heat 1 cup of olive oil on medium high heat. Add the flour slowly while stirring. Stir continuously until the roux bubble up and then starts to turn brown. Roux is prepared to taste with the heavier taste following the degree of brown. I like it a good and medium dark brown like Mississippi mud.

Now for a Miracle
Now add the roux and stir the whole thing together. Add the chicken broth and mix. Cook uncovered on low heat for at least an hour. About 10 minutes before it’s done add the green onions.

Serve with some crusty day old French bread.

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