Lentils in the Fast Lane

  • Yield: 4 servings


10ounces frozen pearl onions
2tablespoons vegan margarine, or extra-virgin olive oil
1large peeled carrot, cut diagonally into 1/8-inch thick slices
2cloves garlic, pressed
1teaspoon salt
1/2teaspoon freshly ground black pepper
2 fresh thyme sprigs, or a pinch of dried thyme
1 bay leaf
1cup dried french green lentils
2cups water
1/2cup dry vermouth or dry white wine


  1. In a medium saucepan of water, boil the pearl onions for 1 minute, then drain.
  2. Wipe out the saucepan and place it over moderate heat. Melt the margarine until the foam subsides, then cook the onions, carrots, garlic, salt, pepper, thyme, and bay leaf, stirring occasionally, until the vegetables are softened, 6 to 8 minutes.
  3. Add the lentils, water, and vermouth and bring the mixture to a boil, then reduce heat and simmer, partially covered, until the lentils are just tender, 12 to 20 minutes. Discard thyme sprigs (if using) and bay leaf. Transfer lentils to a serving dish with a slotted spoon.

Note: The cooking time of lentils varies pretty widely—the fresher they are, the faster they cook.

–From the book The Tipsy Vegan, by John Schlimm.  Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2011.