Goulash is a dish that I have always enjoyed but few in my household growing up and even now with my adult children understand why I like this dish so much. I find it a great combination of simplicity meets hardy and there you have goulash. Hungarian goulash is found as far back as the end of the 18th century, as a peasant dish made in the open air by shepherds using kettles. Maybe knowing this you may open you heart just a little to try it again but without the meat.
I may have those early shepherds rolling over in their graves with this recipe or have a few say this is not a true goulash because I took out the meat but whatever the case, I couldn’t help but enjoy this dish and thought it would be great to share, with the health benefits of lentils like the fact that lentils are packed with B vitamins, magnesium, zinc, and potassium. Plus, they are made up of 25% of protein! This dish packs a punch with some really great nutritional value as well as a fast meal if you are in a time crunch and on a budget, which let’s face it most of us are looking for ways to cut that grocery bill.
1 Cup dried lentils (I used red, they cook a little faster so times will be different using brown/green)
2 – 3 cups of veggie broth or 2-3 cups water and 8 tsp of powdered veggie bouillon (the amount of liquid will depend on the type of lentils so look at the package for the correct amount)
2 – 2 1/2 cups of macaroni noodles cooked to almost done per packaged directions, you will want to leave them a little al dente.
1 14.5 ounce can of crushed tomatoes, not chopped you need the crushed for this dish, so you have a little sauce.
1 small white onion
3-4 cloves of diced garlic
2 tablespoons of extra virgin olive oil
1 bay leaf, Italian dried herb seasonings, sea salt, black and white pepper per your taste
If so desired top with shredded parmesan
Cook the macaroni noodles according to the package directions, drain then rinse noodles. This can be done while the lentils are simmering.
In a large skillet over medium high heat add olive oil, garlic and onion. Sauté until the onions are translucent add crushed tomatoes and seasonings sauteing a few more minutes then add lentils, veggie broth (or water and bouillon) let simmer for about 20 minutes, but the cooking times will vary depending on the type of lentils you use so look at the package and adjust accordingly. When the lentils are almost done add the noodles simmer for about 5-10 minutes, remove the bay leaf then serve and top with parmesan if so desired.