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Quick & EasyBy Beverly Barbour
Lentils are harvested by spiders
According to Genesis 25:34 (I'm told), lentils were the tempting pottage for which Esau gave up his birthright. I'm not so sure I would give up my birthright for anything at all let alone a plate of lentils, no matter how tasty. History tells us that lentils sustained the builders of Egypt's pyramids and also Julius Caesar's legions as they swept their way across the ancient world.
Lentils have always done good work and continue to do so. They are very nutritious indeed. Lentils remain popular to this day because they are so versatile. They are delicious in a cold salad or a hot soup. They are a tasty substitute for potatoes or pasta and work in most any recipe calling for beans and many recipes calling for pasta.
Best of all, they are one member of the legume family that doesn't have to be soaked. American lentils plump up in 30 minutes cooking time. When they have had their outer coat removed they cook even faster, but they have lost some of their nutrients. France prides itself on the quality of its various kinds of lentils and Spanish lentils are a strong part of the backbone of Spanish cooking. Turkey produces huge quantities of lentils that it exports all over the world, but in my heart-of-hearts I am partial to the American lentil.
Lentils are not easy to raise. The quick-cooking American lentil thrives in the climate and the soil of the Palouse area in the southeastern area of Washington state. They are grown on rolling hillsides so steep that the equipment needed to farm them has one side much longer than the other to cling to the downside of the hills. To see them on the hillsides is like watching long-legged spiders circling the hills.
Lemony Lentils
Even lentil skeptics love this zingy stew, which makes it a good dish for anyone who has not yet discovered the joy of lentils. Serve as a side dish or cold as a salad.
2 tablespoons butter
3 cloves garlic, minced
2 cups yellow or brown lentils
4 cups chicken broth
1 tablespoon minced fresh garlic
1 lemon's grated peel (yellow part only)
1/4 cup lemon juice
Salt and pepper, to taste
Chopped cilantro and lemon wedges, optional
Melt butter in large kettle over medium-high heat. Add garlic and stir until just beginning to brown. Add lentils and stir to coat with the butter, then add broth. Simmer, covered, until lentils are tender but not mushy 20 to 30 minutes. They will thicken as they cool. Stir in ginger, lemon peel and juice, salt and pepper. Serve with chopped cilantro and lemon wedges. Makes 6 servings.
Lentils with Sausage
This Italian dish makes a hearty lunch or serve it as a dinner dish with a salad or sliced cucumbers. You can substitute two ounces Italian pancetta or other bacon for two of the sausages.
10 ounces small dark lentils, or brown lentils
4 cloves garlic, peeled
1 stalk celery, diced
4 Italian sausages
4 tablespoons olive oil
3/4 cup tomato sauce
1 pinch red pepper flakes
Salt, to taste
Parsley, chopped, for garnish
Place lentils in pan with about double their volume of salted water. Add half of the garlic and half of the celery, then place over high heat. Bring to a boil, lower heat and simmer for 35 to 40 minutes or until lentils are just tender but still firm. Saute remaining celery and garlic in large frying pan with olive oil and sausage meat and other meat, if using. Cook until meat is lightly browned. Add tomato sauce and chile flakes and cook about 10 minutes; then add lentils and water, and cook over a low heat for about 10 minutes, adding more water if needed. If it is too soupy, raise heat and cook down until thickened. Season with salt. Makes 4 servings.
Green Lentil & Bacon Salad
Smoked ham and/or bacon give this lentil salad a rich, robust flavor. Serve it alone or as a side dish with roasted meats or poultry. This is a good way to use some of ham bits still in your freezer from Easter. Great picnic or barbecue dish.
6 ounces, thick-cut bacon, coarsely chopped
1 small onion, diced
6 cups water
1 smoked ham hock (or use leftover ham bits)
1 pound green or brown lentils
1/2 cup chopped parsley
4 teaspoons chopped fresh thyme
Dressing:
1/2 cup walnut oil or olive oil
1/4 cup red wine vinegar
3 tablespoons Dijon mustard
1/2 cup chopped red onion
1/2 cup thinly sliced celery
Salt and pepper, to taste
Cook bacon until brown and crisp. Transfer bacon to paper towels over newspaper to drain. Add onion to drippings; sauté until very tender. Add 6 cups water, ham hock, lentils, 1/4 cup parsley and 2 teaspoons thyme. Bring to boil; reduce to medium-low. Cover and simmer until lentils are tender, about 30 minutes. Using tongs, transfer ham hock to work surface. Drain lentils. Cool both. Cut ham from bone and dice. Dressing: Whisk oil, vinegar and mustard in small bowl to blend. Transfer lentils to large bowl with ham. Add dressing, onion, celery, bacon and remaining parsley and thyme. Toss to combine. Season to taste and serve at room temperature. Makes 12 side dish servings; about 6 luncheon servings.
Spinach Dal (or Dahl)
Dal is served in India much as we would serve mashed potatoes. It goes with everything adding both protein and flavor to the meal.
3 cups water
3 tablespoons butter
1 cup red or pink lentils
4 cups fresh spinach or chard or 3 cups frozen chopped spinach or chard (not creamed)
1 1/2 cups chopped tomatoes or canned diced tomatoes
1/2 cup diced onion
2 teaspoons minced garlic
1 1/2 teaspoons fresh crushed ginger or from a jar
1 teaspoon ground cumin
1 teaspoon salt
Combine the water, butter, lentils, spinach, tomatoes, onion, garlic, ginger, cumin, and salt and stir well to mix the ingredients in a pot. Set the pot over medium-low heat and simmer, uncovered, for 25 minutes, or until the lentils are tender. Serve immediately, or cover and keep warm for up to 30 minutes. Makes 4 to 6 servings.
Let lentils enrich your diet and your purse!
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