Derek Sarno’s Channel: Best Lentil Dish Ever
Hey everyone! Welcome back to my blog, where I share my favorite finds from the world of YouTube cooking. Today, I’m super excited to dive into Derek Sarno’s latest video from his channel, where he shares what he calls the “BEST LENTILS dish EVER.” If you’re into plant-based cooking or just love trying out new, delicious recipes, you’re in for a treat!
Derek Sarno is a genius when it comes to plant-based innovation. His channel is packed with creative and mouth-watering recipes that make you forget you’re eating healthy. In this video, Derek walks us through his smash lentil tacos, and let me tell you, they look absolutely divine. I love how Derek breaks down the steps so anyone can follow along and create something amazing in their own kitchen.
Key Takeaways:
- Knife Skills Matter: Derek emphasizes the importance of having a sharp knife and shares a tip about using a water stone to keep your knives in top shape.
- Detailed Prep: The video covers everything from rinsing lentils to dicing onions and mincing garlic, ensuring that every ingredient is prepared perfectly.
- Flavor Building: Derek’s method of toasting spices and layering flavors is a game-changer.
- Versatility: This dish can be prepped ahead of time, making it perfect for parties or meal prep.
Step-by-Step Recipe:
1. Preparing the Lentils:
First, Derek starts with one cup of lentils, giving them a quick rinse and drain. I think this is such a crucial step because it helps remove any debris and ensures the lentils cook evenly. While the lentils are draining, Derek sharpens his knives, emphasizing that the sharpest knife is always the best knife. I totally agree; there’s nothing worse than trying to chop veggies with a dull blade!
2. Dicing and Mincing:
Next, Derek dices one onion to the size of a lentil. I love his attention to detail here; it really makes a difference in the texture of the dish. He also minces two shallots and four cloves of garlic. Once all the dicing is done, he sets these aside in a bowl.
3. Sautéing and Spices:
Derek heats a medium saucepan with a light coating of oil (about 3-4 tablespoons). He mentions that for those avoiding oil, you can steam sauté with a bit of broth, though it won’t toast the spices the same way. I appreciate that he offers alternatives for different dietary preferences. After toasting the spices for a couple of minutes, he adds the onions and gives them a quick stir to soak in all that flavor.
4. Cooking the Lentils:
He then adds the cleaned lentils to the pot, along with one can of plum tomatoes, which he squishes right over the pot (careful, they squirt!). This part is a bit messy but fun! Derek adds a total of three cups of water, factoring in the liquid from the tomatoes. He brings this to a boil and then simmers it until the lentils are soft.
5. Adding Tortilla Chips:
Once the lentils are cooked, Derek turns off the heat and lets the mixture cool. He then adds a good-sized handful of crushed tortilla chips for added flavor. I think this is such a genius move; it adds a wonderful crunch and depth to the dish.
6. Cooling and Solidifying:
For the tacos, Derek cools the lentil mixture in the refrigerator for a couple of hours or overnight. This step helps the mixture solidify, making it easier to handle.
7. Making Pico de Gallo:
While the lentils cool, Derek makes a fresh Pico de Gallo. He dices two tomatoes, half a red onion, and a handful of cilantro. He also adds the juice from two limes. I love how fresh and vibrant this Pico looks; it’s the perfect complement to the rich lentil filling.
8. Assembling the Tacos:
Once the lentils are cooled, Derek adds about a cup and a half of smoked vegan cheese and stirs it through. I tried this, and the smoky flavor is just incredible. He then fills fresh tortillas with the lentil mixture, folds them over, and toasts them in a cast iron pan until they’re nice and crispy.
9. Plating:
Derek builds the plate with shredded lettuce, the fresh Pico, and some Greek vegan yogurt (since he couldn’t find vegan sour cream). The final result is a gorgeous, flavor-packed taco that’s perfect for any occasion.
I absolutely love how Derek makes plant-based cooking so accessible and delicious. These smash lentil tacos are definitely going into my regular rotation. If you’re looking for a new and exciting way to enjoy lentils, I highly recommend giving this recipe a try. Happy cooking!
Quick Summary
Ingredients:
- 1 cup lentils
- 1 onion, diced
- 2 shallots, minced
- 4 cloves garlic, minced
- 3-4 tablespoons oil (or broth for oil-free)
- 1 can plum tomatoes
- 3 cups water
- Handful of crushed tortilla chips
- 1 1/2 cups smoked vegan cheese
- Fresh tortillas
For the Pico de Gallo:
- 2 tomatoes, diced
- 1/2 red onion, diced
- Handful of cilantro, chopped
- Juice from 2 limes
Instructions:
- Rinse and drain the lentils.
- Dice the onion, shallots, and garlic.
- Heat a medium saucepan with oil and toast the spices.
- Add the onions and sauté for a couple of minutes.
- Add the lentils and squished plum tomatoes.
- Add three cups of water and bring to a boil, then simmer until lentils are soft.
- Turn off the heat and let the mixture cool.
- Add crushed tortilla chips and mix.
- Cool the mixture in the refrigerator for a couple of hours or overnight.
- For the Pico de Gallo, dice the tomatoes, red onion, and cilantro, and add lime juice.
- Once the lentil mixture is cooled, add smoked vegan cheese and mix.
- Fill tortillas with the lentil mixture, fold, and toast in a cast iron pan.
- Serve with shredded lettuce, Pico de Gallo, and vegan yogurt or sour cream.
Enjoy these delicious smash lentil tacos!