Good ol’ Bloody Mary’s – the perfect hangover drink for that Sunday morning after a party-hard Saturday night. Or perhaps the base for a humble weeknight dinner? Yep! Lentils are given a kick in the pants when cooked in spicy Bloody Mary mix. Sure, you could use plain tomato juice, but where’s the fun in that?
We keep Bloody Mary mix on hand, always. I have had great luck with the brand that Aldi’s sells, and it comes in several flavor varieties. But what happens when you crack open a bottle of the good stuff on a Sunday, and don’t use it all up? With all the spices, it *can* sit in your fridge for a while. Or it can help make a delicious dinner when you’re tight on time.
Split red lentils cook up quickly and really soak in the flavors of the spicy tomato mix. Add some sauteed celery to mimic the hangover cure, and serve atop roasted onions for a meal that’s quick and delicious. No vodka necessary.
Bloody Mary Lentils over Roasted Onions
- 4 medium yellow onions
- Olive oil, for roasting
- Sea salt and black pepper
- 1 tbsp olive oil
- 4 stalks celery
- 1 C split red lentils
- 1.5 C vegetable broth
- 1 C Bloody Mary mix
- Hemp seeds, to garnish
Preheat oven heat to 425 degrees. Line a baking sheet with foil and spray with PAM.
Cut onions in half and remove skins; rub with oil and place cut-side down on the prepared baking sheet. Sprinkle with sea salt and black pepper. Roast at 425 for 20 minutes.
Heat olive oil in saucepan. Add celery; cook for 5 minutes. Add the Bloody Mary mix, broth, and lentils; cover and bring to a boil. Reduce heat to simmer and cook for 20 minutes.
Serve two onion halves into each bowl. Spoon the stewed lentils over the onions and garnish with hemp seeds. Enjoy with a cold beer!