LENTILS!

Posted: Thu, Jun 21 2007, 11:13 am Post subject: LENTILS!

Ok, Breslov inspired me to buy lentils at the shuk (she posted about veggie meatballs that were made from lentils) the other day and I've made a dish for Shabbat... that may not make it to Shabbat.

Recipe: French green lentil salad

Dietitian's tip: French green lentils can be hard to find, but their intense, earthy flavors are worth a search. Brown lentils may be substituted; they cook in less time and are more likely to break apart, so watch them closely. (I used brown lentils and cooked it for 20 minutes instead of the recommended 25-30. It was perfect)

SERVES 6

Ingredients
1 tablespoon olive oil
1/2 yellow onion, finely chopped
4-inch piece celery stalk, finely chopped
4-inch piece carrot, peeled and finely chopped
3 cloves garlic, minced
1 teaspoon mustard seed
1 teaspoon fennel seed
2 cups vegetable stock, chicken stock or broth
1/2 cup water
1 cup French green lentils, picked over, rinsed, then drained
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon extra-virgin olive oil
2 tablespoons fresh flat-leaf (Italian) parsley, cut into strips
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrot and saute until the vegetables are softened, about 5 minutes. Add the garlic, mustard seed and fennel seed and saute until the spices are fragrant, about 1 minute.

Add the stock, water, lentils, thyme and bay leaf. Raise the heat to medium high and bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 25 to 30 minutes. Drain the lentils, reserving the cooking liquid. Transfer the lentils to a large bowl and discard the bay leaf.

In a small bowl, combine the vinegar, mustard and 1/4 cup of the reserved cooking liquid. (Discard any remaining liquid or reserve for another use.) Whisk in the extra-virgin olive oil.

Add the vinaigrette, parsley, salt and pepper to the lentils and toss gently to mix and coat evenly. Serve warm.

(It's very important to NOT add salt during the cooking process because like beans, salt will halt the cooking process of lentils)
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Diamond Member Joined: Nov 22 2006 Posts: 3428

what's the recipe for the veggie meatballs? I would love to know. It sounds yummy! Very Happy

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wife and mom to a great family. I love anything creative.

Posted: Sun, Jul 29 2007, 7:12 am Post subject: re: LENTILS!

I made a similar lentil salad for shabbos, just much simpler.
Cooked green lentils till soft.
Added olive oil, lemon juice, salt, pepper, and a cubed tomato. Was so yummy that there were no leftoevers...
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Posted: Sun, Jul 29 2007, 7:15 am Post subject: Re: re: LENTILS!

Diamond Member Joined: Nov 22 2006 Posts: 3428

Thanks so much! Very Happy