Although the crew of Calypso isn't vegetarian, with limited cold storage, we eat like we are. And beans are a great meat substitute. The dried ones are especially fabulous on a boat.
You're probably familiar with the ubiquitous brown lentils. You can find them everywhere. Even the smallest shop in the Tuamotus has them on the shelves. But the best lentils for this recipe are the black ones. Although they are harder to find, we stocked up on them in Panama. What makes them so perfect? The flavor is delicious, but the texture is even better.
Yes, many vegetarians rely on Texturized Vegetable Protein (TVP) for that mouthfeel. But lentils are cheaper and require fewer extra ingredients.
My recipe is flexible, depending on the ingredients you have aboard. I've found it satisfies even the pickiest eaters. I saute assorted vegetables (onions, garlic, peppers, carrots, and zucchini are my go-tos). Add tomato sauce or crushed tomatoes. Add seasonings and canned corn before serving on top of bread.
For more details and the complete recipe, listen to the full podcast or check out Sloppy Joes, the Lentil Edition.
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Links (Amazon links are affiliate links, meaning that The Boat Galley Podcast earns from qualifying purchases; some other links may be affiliate links):
Large Sauté Pan (Amazon) - https://amzn.to/44gr0Cu
TVP (Amazon) - https://amzn.to/4a2HXEc
Petite Green Lentils (Amazon) - https://amzn.to/48VVfBa
Pardina Lentils (Amazon) - https://amzn.to/3MjPB3a
