Tag Archives: lentils

Coconut Curry Lentil Soup

17 Nov

lentil soup curry coconutHere’s another nice lentil soup recipe. I clipped it from the Detroit Free Press, which said they got it from Whole Foods. The coconut milk gives it a creamy consistency and just a hint of coconut flavor.

Don’t make the mistake I did and use ground red or cayenne pepper instead of chile pepper flakes — or if you do, use half as much. I like spice, and so my pot of soup was fine with a half-teaspoon of ground cayenne, but I wondered why the recipe said “or more to taste” when it was so spicy. Then I realized my error!

Ingredients:

1 Tbs. coconut or olive oil
1 large onion, chopped
2 cloves garlic, minced
1 Tbs. minced fresh ginger
2 Tbs. tomato paste
2 Tbs. curry powder
½ tsp. red pepper flakes (or more to taste)
4 cups vegetable broth
1 can coconut milk
1 can (15 oz.) diced tomatoes
1½ cups red lentils, rinsed and sorted
Salt and pepper to taste
2 to 3 handfuls chopped spinach, kale, chard or other leafy green
Chopped cilantro, green onion and/or vegan sour cream for garnish (optional)

Directions:

In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger a few minutes until the onion is translucent.

Add the tomato paste, curry powder and red pepper flakes and cook for another minute.

Add the vegetable broth, coconut milk, diced tomatoes and lentils.

Cover and bring to a boil, then simmer on low heat for at least 30 minutes, until lentils are very tender.

Season with salt and pepper. Just before serving, stir in the spinach or other green and garnish with cilantro, green onions and/or sour cream.

Serves 8 to 10

 

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Warm Lentil Salad with Goat Cheese

28 Oct

warm lentil saladHere’a nice recipe that appeared recently in the New York Times.

You can cook the lentils up to four days ahead and store them in the fridge. Bring the lentils back to a simmer before proceeding with the recipe.

You can serve it as a main dish for a light meal.This recipe makes quite a lot. We halved it for the two of us and still had some leftover.

If you can’t spot the chives and/or parsley in the photo, that’s because I forgot to add them at the end. The dish would probably have been even tastier if I hadn’t left them out!

Ingredients:

2 cups (14 oz.) green, brown or black lentils, rinsed and picked over
1 small or ½ large onion
3 garlic cloves, minced
1 bay leaf
Salt to taste
¼ cup red wine vinegar or sherry vinegar
⅓ cup extra-virgin olive oil
| cup broth from the lentils
3 to 4 oz. goat cheese, crumbled
Black pepper to taste
¼ cup minced chives or parsley or both
2 cups wild or baby arugula, or mixed greens

Directions:

In a medium pot, combine the lentils, onion, two of the garlic cloves and the bay leaf with 6 cups of water. Bring to a gentle boil over medium-high heat.

Add salt to taste, cover, reduce heat to low and simmer 25 to 30 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust the salt.

Using tongs, remove onion and bay leaf (though the onion may fall apart!)

In a small bowl mix together the vinegar, remaining garlic, salt to taste and olive oil. Set aside.

Place a strainer over a large bowl and drain the lentils. Reserve ¼ cup of the broth. Return the lentils to the pot.

Whisk the reserved broth into the dressing. Stir the dressing into the lentils. Add the goat cheese and stir until it melts into the lentils. Season to taste with pepper and stir in the herbs.

Line a platter, salad plates or wide bowls with the arugula or greens and top with the lentils. Serve warm.

Serves 4 to 6

Mujadrah

17 Jun

MujadaraSome friends and I were talking about making rice. One noted that she’d started making rice and lentils together, and I asked if she’d ever tried mujadrah, the Middle Eastern lentil pilaf. It’s very easy to make. What makes it taste so good are the sliced onions that are browned to a crisp in oil before being added to the pilaf.

Top with plain yogurt, if you like, and serve  with a tossed salad or an Israeli salad* for a satisfying supper.

Note: Bobbie’s Best Recipes is going on vacation for a couple of weeks, so don’t worry if you don’t get your weekly recipe next week. We’ll be back!

Ingredients:

1¼ cups brown lentils
½ tsp. salt
Black pepper to taste
1¼ cups rice
4 large onions
4½  cups of water or vegetable broth
1½ tsp. cumin
¼ tsp. ground allspice
¼ tsp. cayenne pepper
⅓ cup olive or vegetable oil

Directions:

Combine lentils, water, salt and pepper. Cook over medium heat for about 20 minutes or until lentils are starting to soften. Add rice, cumin, allspice and cayenne pepper. Cook another 20 minutes until water is absorbed and rice is tender. (Check after 15 minutes and add a bit more water if necessary.) Let sit, covered, for 5 minutes.

While lentils and rice are cooking, quarter and slice the onions vertically. Heat the oil in a heavy skillet and fry the onions in oil until they are dark brown. Drain the onions and reserve. Pour any remaining hot oil over the mujadrah and mix well.

Sprinkle the onions over the top of the mujadrah.

*Make an Israeli salad by finely chopping tomatoes, cucumbers, peppers (optional) and onion – roughly equal amounts of tomatoes and cucumbers and about half as much onion. Drizzle over a little olive oil and season with salt and pepper.

Serves 6

Lentil-Veggie “Meat”balls

14 Feb

Veggie Lentil Meatballs in panI’m running this recipe — which was featured as one of the best vegetarian recipes of 2012 by Huffington Post — on Valentine’s Day, because  it’s a good one to make to show someone how much you truly care! It’s not that it’s particularly difficult to make, but there are a lot of ingredients and a lot of cooking and then cooling, so it takes a lot of time and some effort — and dirties a lot of pots and bowls in the process.

It also makes an enormous amount, something I didn’t consider when I made it for the first time. We ate our fill and froze the rest. Freeze them in a single layer, and after they’re frozen, you can pop them into a quart-sized freezer bag. Thaw and serve at room temperature or reheat in the oven or microwave.

These tasty veggie balls are good plain or with a sauce. I served them with a dab of store-bought pesto and oven-roasted sweet potatoes.

Ingredients:

2 cups lentils
¼ cup plus 1 Tbs. olive oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 garlic clove, minced
1 Tbs. fresh thyme (or 1 tsp. dried)
1 tsp. salt
3 Tbs. tomato paste
8 oz. mushrooms, wiped clean and chopped
3 large eggs
½ cup grated Parmesan cheese
½ cup bread crumbs
½ cup fresh parsley (or 2 Tbs. dried)
¼ cup finely chopped walnuts

Directions:

Combine the lentils and 2 quarts of water in a medium stockpot and bring to the boil over high heat. Reduce the heat to low and simmer until the lentils are soft but not mushy, about 25 minutes. Drain the lentils and allow them to cool.

Add ¼ cup olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 minutes more, until all the liquid is absorbed. Transfer the mixture to a large bowl and cool to room temperature. When the mixture is cool, add the lentils, eggs, Parmesan cheese, bread crumbs, parsley and walnuts. Mix thoroughly until everything is incorporated. Refrigerate for 30 minutes.

Preheat oven to 400 degrees.

Veggie Lentil Meatballs with pestoDrizzle the remaining 1 Tbs. olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the surface. Roll the lentil-veggie mixture into round golf-ball sized balls, packing the mixture firmly. You may need to periodically wet your hands. Place the balls in the prepared dish, leaving ¼-inch of space between them. Roast the balls for 30 minutes, turning after 15 minutes, until they are firm and cooked through. Allow the balls to cool in the dish for 5 minutes before serving.

Serves 8 or more