Tempeh and Lentils with Fried Sage

Makes 6 or more servings

Ingredients

2 cups dried red lentils
1 carrot, chopped
1 onion, sliced
3 cups chicken or vegetable stock
2 tbsp olive oil
4 garlic cloves, minced
1 yellow bell pepper, diced
1 jalapeno, diced
2 tbsp soy sauce
1 large bunch fresh sage leaves, coarsely chopped
2 (16oz) packages tempeh, cut into cubes

Directions

1. Put lentils, carrot, onion, and stock in a pot. Add water to cover and simmer until lentils and carrots are tender, 25 – 45 minutes.
2. Heat olive oil in frying pan over medium-high heat. Add garlic, yellow pepper, jalapeno and saute for 2 minutes.
3. Add soy sauce, sage and tempeh to the pan and saute for 3-5 more minutes until tempeh is browned and sage starts to crisp.
4. Serve 1/4 cup-ish sage and tempeh mixture over 1/2 cup of lentil mixture.

Adapted from Sausage and Lentils with Fried Sage