Sage Lentils

Hard to believe but years ago, I decided to become a vegetarian on Thanksgiving day, with all of the deliciousness on the table. But I stuck to it for three years and it was a great experience with a new found appreciation for beans, veggie burgers, tofu and a restaurant called Veggie Heaven. What a great place for anyone making the transition! As dramatic as my choice of day to become a vegetarian, it ended the same way, with a 10 P.M. Friday night trip to a Chinese restaurant for boneless pork spareribs. No slowly weening my way back into eating meat with maybe fish or chicken to start, no, no, lol, I went all the way and never quite looked back. And I understand that for vegetarians, Thanksgiving can be a little hard. But this recipe is hearty and delicious and can be made extra special and a wonderful addition to the Thanksgiving day table. And for carnivores, this is a satisfying dish for meatless Mondays or Fridays. Enjoy!

• 3/4 pound lentils, soaked overnight
• drizzle of olive oil
• 1 small onion, finely chopped, about a cup
• 1 teaspoon dried champignon mushrooms
• 2 cloves
• 1 porchini mushroom cube
• 3 fresh sage leaves
• 1 scallion, thinly sliced
• 4 small Campari tomatoes, quartered
• 1 liter of water

In a large Dutch oven, heat the olive oil and the small onion on low heat for 10 minutes until the onions are softened. Add in the lentils and the rest of the ingredients. Bringing everything to a boil and lower the heat, simmering for 2 1/2 hours, covered. Stirring occasionally. Adjust the seasoning as needed and remove the cloves and tomato skins. As the lentils sit, they will absorb more of the liquid. Serve with sauteed oysters and drizzle the lentils with truffle oil for a extra special touch. If you have leftovers, puree the lentils and you have a nice bean dip with crackers and vegetables.