Classic Italian Lentil Soup (Brown Lentils)

January 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

3 tablespoons extra virgin olive oil
1 Spanish onion, chopped small
2 small carrots, peeled and chopped small
2 celery, chopped small
2 tablespoons thyme
1 (15 ounce) can whole plum tomatoes
4 cups vegetable (onion based) broth
2 teaspoons salt
1 cup brown Italian lentils
2 fresh bay leaves
Parmigiano Reggiano cheese rind
Grated Parmigiano Reggiano, for garnish

DIRECTIONS

In a heavy bottomed Dutch oven, over medium heat, add olive oil. Add onions and cook until translucent, 7 minutes. Add carrots, celery and thyme and cook, stirring occasionally, 5 to 7 minutes more. Reduce heat to medium low and add tomatoes, cook until flavor becomes concentrated, stirring to makes sure tomatoes and vegetable don’t burn, 15 minutes. Next, add vegetable broth, salt, lentils, bay leaves and Parmigiano Reggiano rind. Increase heat to medium high and bring to a boil and then reduce to a simmer and cook until lentils are tender. Remove cheese rind and serve garnished with more cheese.

Curried Yellow Lentils and Sweet Potato Soup (Yellow Lentils)

January 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, chopped fine
1 (1-inch) piece fresh ginger, peeled and grated
1½ teaspoons garam masala
1½ teaspoons curry powder
1 pound sweet potatoes, peeled and cut into ½-inch cubes
4 cups vegetable broth
1 cup yellow lentils
1 fresh bay leaf
1 teaspoon salt, more to taste
½ teaspoon ground black pepper
¼ cup fresh cilantro, chopped
Juice of ½ lime

DIRECTIONS

In large saucepan, heat oil over medium heat. Add onion and sauté until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, and curry powder. Cook, stirring, for 1 minute. Add sweet potatoes and cook with spices, 5 minutes. Add vegetable broth, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for until lentils are tender about 30 to 45 minutes.

Just before serving, add cilantro and lime juice. Serve immediately.

Lentil and Bulgur Salad (Green Lentils)

January 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, grated on microplane
¼ cup extra-virgin olive oil
2 cups French green lentils, cooked and cooled
1 cup bulgur wheat, cooked and cooled
1 small red onion, chopped fine
2 stalks celery, chopped fine
½ English cucumber, seeded and chopped fine
1 (15 ounce) can chick peas, drained and rinsed
½ cup golden raisins
¾ cup walnut pieces, toasted
½ cup fresh mint leaves, chopped
½ cup fresh parsley, chopped
Salt
Freshly ground pepper

DIRECTIONS

In a small bowl, whisk lemon juice, lemon zest, and garlic. Stream in olive oil and continue to whisk until emulsified. Set dressing aside. In a large bowl, add lentils, bulgur wheat, red onion, celery, cucumber, chick peas, golden raisins, walnuts and herbs. Season with salt and pepper and mix thoroughly. Pour dressing evenly over the salad, and mix to combine. Serve at room temperature.

Spicy Pumpkin and Lentil Salad with Goat Cheese (Brown Lentils)

January 2nd, 2011 § 1 comment § permalink

Serves 6

INGREDIENTS

1 cup brown lentils
3 cups (about one 2-pound whole pumpkin) sugar pumpkin or butternut squash
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika
½ teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
¼ cup mint leaves, chopped
1 tablespoon red wine vinegar

DIRECTIONS

Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Serve with remainder of crumbled goat cheese on individual servings.

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