MAKES 6–8 SERVINGS
Pantry Essential: LENTILS
If I were going to power rank the all-time greatest side dishes, stuffing would make my Top Five. When I changed my diet, I thought it might not be something I’d ever be able to have again because of all the butter and bread that’s in most stuffing recipes. I quickly decided that this couldn’t happen and went to the kitchen to create a version I could eat. This is it.
Olive oil
1 cup dry black lentils
2½–4 cups veggie broth
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon cumin
16 ounces bella or white mushrooms (or a combination), sliced
2 garlic cloves, minced
1 tablespoon tamari or coconut aminos
1 large onion, chopped
4 celery stalks, chopped
2 tablespoons chopped fresh sage
½ teaspoon minced fresh thyme
Sea salt
Pinch of cayenne
11 cups (about 1 loaf) sprouted, gluten-free, or sourdough bread torn into 1-inch chunks and left on a baking sheet overnight
Pepper
Grease a large baking dish or cast-iron pan with olive oil.
Rinse the lentils under water and pick out any duds. In a small pot, combine the lentils with enough of the broth to cover them, plus about 1 inch (you’ll need about 1½ cups), and stir in the dried herbs and cumin. Bring the broth to a boil and reduce the heat to simmer until the lentils are soft, but still a little firm. This will take 25 to 30 minutes. Make sure to watch the pot and add more of the broth or some water if needed to cover the lentils. Taste them as you go to make sure they don’t overcook and get mushy. Drain any excess liquid that isn’t absorbed.
When the lentils are almost finished, preheat the oven to 350 degrees.
In a large pan, heat a glug of olive oil or a few tablespoons of the veggie broth over medium. When the pan is hot, add the mushrooms, garlic, and tamari. Cook the mixture until the mushrooms are soft and release their liquid. Add the cooked lentils, onion, celery, fresh herbs, and a generous pinch of salt. Cook until the veggies are soft, about 10 minutes. Add 1 cup of the veggie broth and stir in the cayenne, 3 tablespoons olive oil, and some cracked pepper.
Place the bread chunks in a large bowl and pour the mushroom and lentil mixture over them. (If you don’t have a bowl large enough, you can do this in batches.) Toss until everything is combined. Add ¼ to ½ cup more broth if the bread needs more moisture. It shouldn’t be soggy, but shouldn’t be dry either.
Transfer the stuffing to the prepared baking dish or cast-iron skillet. Cover it with foil and bake for 40 minutes or until the bread is cooked through. Remove the foil and bake until the top of the stuffing is browned and crispy, about 15 minutes.
