Lentils and dried tomatoes

August 18, 2016

Use Italian Castelluccio (Umbria) brownish or French Puy, green lentils Serves 4

Oven dried tomatoes: (OR use sundried tomatoes – not in oil, soak dried tomatoes in oil & balsamic ) Preheat oven 275°, quarter tomatoes vertically, place skin side down on lined baking sheet. Sprinkle with thyme sprigs, salt, Drizzle oil & balsamic,.  Roast 1 ½ hrs until semi dried, cool. discard thyme.

  • 5 plum tomatoes
  • 8 thyme sprigs
  • 1 TB olive oil
  • 2 TB balsamic vinegar

 

Red onion  prep: mix together and set aside.

  • 1 small red onion, sliced thin.
  • 1 TB red wine vinegar
  • 1 tsp Maldon sea salt

Cook  1 ¹/³ Cups lentils in pan with water  1″ above lentils, cook 20-30 min, drain. While still warm, mix in:

  • 3 TB olive oil
  • 1 garlic clove
  • 3 TB chopped parsley
  • 3 TB chopped chives
  • 4 TB chopped dill
  • 3 oz mild gorgonzola cheese crumbled
  • mix in tomatoes.

Lentils and Couscous

January 5, 2016

WSJ 2016/ Nigel Slater “A year of good eating” serves 4-6

  • ²⁄³ C Puy (French green) lentils
  • 1 C couscous
  • 2 C chicken broth
  • ²⁄³ C pine nuts
  • ¼ C dried apricots, thinly sliced
  • ½ C raisins
  • 1 bunch dill, fronds only, chopped
  • 2 tsp lemon juice
  • 2 TB olive oil
  • dash walnut oil
  • S&P
  1. Lentils – Bring large pot water to boil, add lentils.Reduce heat to simmer 18-20 minutes.
  2. Couscous – Bring 2 C stock to boil, add couscous, stir. Remove from heat, cover about 10 min until stock absorbed.
  3. Pine Nuts – Lightly roast in fry pan until golden, remove from heat chop coarsely.
  4. In a bowl: mix pine nuts, apricots, raisins, dill.
  5. Dressing  – whisk lemon juice, olive oil, dash walnut oil, salt & pepper.
  6. Mix lentils and dressing. Stir in couscous. Toss in dried fruit.

Serve warm or room temperature.

 

 

 

 

Turkish Red lentil soup

December 14, 2013

WSJ  dec 2013 (Ana Sortun)  35 min Serves 4-6

3 TB butter

1 onion finely minced

1 red pepper finely diced (or cabbage/pumpkin/carrot/apple or squash)

2½ TB tomato paste

1 TB ground cumin seeds

1 ½ C red lentils (rinsed and drained)

8 C water

salt

¼ C fine ground bulgar

1 TB dried spearmint (not fresh)

2 tsp red pepper flakes or Aleppo (or Maras) pepper

2 tsp sumac (optional)

¼ C Greek yogurt

¼ C pomegranate seeds

  • Melt 1 TB butter in pot,  on medium heat, sauté onion & red pepper until softened (5 min)
  • Stir in tomato paste and cumin, cook 2-3 min until aromatic
  • Add lentils & water, bring to a boil, reduce and simmer 10-15 min until lentils tender
  • Add bulgar, simmer 8 min until grains increase in volume (consistency of porridge)
  • Add remaining butter, mint,red pepper and sumac. Once butter melts, salt to taste.
  • Ladle soup into bowls, top with dollop yogurt, sprinkle pomegranate seeds.

Lentils Braised

November 5, 2012

From Williams-Sonoma 2012, 8 svgs

Saute vegetables and Bacon in frying pan medium heat

  • 3 oz diced bacon saute until fat rendered 4-6 min
  • 1 TB olive oil

Add diced vegetables, saute until softened 6-8 min

  • 1 onion diced
  • 1 carrot diced
  • 1 stalk celery diced

Add garlic, saute about 1 min

  • 2 cloves garlic minced

Turn heat up to med hi, add wine, cook 3-4 min to reduce liquid

  • ½ cup dry white wine
  • 1 bay leaf
  • 2 large fresh thyme sprigs

Add broth and lentils, bring to a boil, reduce heat, simmer covered 35-40 minutes

  • 3 Cups chicken broth
  • 2 cups dry lentils, rinsed, drained

Remove bay leaf & thyme sprigs, serve with duck confit or chicken thighs.