Fwd: lentils

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Date: Wed, 26 Oct 2005 23:41:05 -0000 lentilsI have been making a lot of lentil dishes lately, because they arecheap and easy and do not require soaking. Here are some of the onesI have tried recently and enjoyed.Curry-Laced Tomato-Lentil BrothRecipe adapted from: "Classic Indian Vegetarian and Grain Cooking," byJulie Sahni * 1 C Red lentils * 4 C Water * 1/4 Ts Turmeric * 2 C Canned crushed tomatoes * 1 1/2 Ts Cumin * 2 Ts Ground coriander * 1/2 Ts Cayenne pepper * 1 T Minced onion * 1 T Minced garlic * Salt to taste * 1 Tb Lemon

juice * 1 T Black mustard seeds * 2 Tb Chopped fresh corianderWash lentils thoroughly.Place in a pot with 3 cups water and turmeric.Cook, partially covered, until very tender, about 30 minutes.Combine lentils and 1 cup water in a deep pot.Whisk to crush some of the lentils.Add the tomatoes, cumin, ground coriander, cayenne, onion, garlic andsalt and bring to a boil. Lower heat and cook, partially covered, 10minutes.Add lemon juice.Toast mustard seeds in a small skillet until they smell toasted.Mix them into soup. Stir in fresh coriander.Lentil Spinach Stew/soupThis recipe was posted on the Fatfree mailing list. * 1 medium onion * 5 cloves garlic * 175g (6oz, 1 cup) split red lentils * 1 (400g, 14oz) can chopped tomatoes (with juice) * 4 tsp stock powder (or

equivalent stock cube) * 1 tbsp vegan Worcestershire sauce, or dark soy sauce * 1/2 tsp salt * 1 tsp dried thyme * 1/2 tsp ground fennel seed * 1 bay leaf * 2 medium carrots * 250g (9oz) fresh or frozen chopped spinach * 1 tbsp balsamic vinegar or red wine vinegar1. Chop the onion.Sauté in vegetable stock until soft but not browned.2. Meanwhile, chop the garlic and rinse the lentils.When the onion is soft, add the garlic, lentils, tomatoes, stockpowder, Worcestershire / soy sauce, salt, thyme, fennel and bay leafto the pan, along with 900ml (32 fl oz, 4 cups) water.3. Bring to a boil, then reduce heat, cover pan, and simmer for about20 minutes, until the lentils have started to break up. Stir occasionally.4. Meanwhile, peel the carrots and chop into 1cm (1/4

inch) cubes.If using fresh spinach, wash, remove large stalks and chop roughly.5. Add the carrots and spinach to the pan.Stir until mixed, and until frozen spinach has defrosted.Cover and simmer a further 15 minutes, or until lentils and vegetablesare cooked.Remove bay leaf and stir in vinegar.This ends up tasting fairly tomato-ey. I like it.Use only 1/2 can if you're not too crazy about tomato flavour.It also ends up fairly soupy - if you want it thicker, leave it untilthe next day to thicken, or use less water, or remove the lid for thelast 10 minutes to allow water to evaporate. This is what I do tomake it more stew-like.Using frozen chopped spinach gives a more homogeneous texture - freshspinach will be in larger pieces.I sometimes like a mixture of the two. Ari's Spicy Lentil patties * 1 cup dry green lentils, * 1 large raw

potato, grated very fine, * 1 onion minced fine, * 2-3 garlic cloves, crushed * 1/4 cup mild salsa OR 1/4 cup canned, chopped tomatoes and 1fresh jalapeno, minced. * 1/4 cup Homemade bread crumbs. * Salt to taste (optional)Cook lentils for 1/2 hour in about 2 cups of water.While the lentils are cooking, mix all other ingredients except breadcrumbs in a medium-sized mixing bowl.Drain lentils quickly, and add to the rest of the ingredients.Add homemade bread crumbs, and let the mixture sit for about 10 minutes.It should NOT be really thick.It should be very moist.Don't worry about the patties falling apart, as the starch from theraw potato will bind the burger together as it cooks.Form into patties and either bake on cookie sheet or fry in a nonstick pan until done.The patties usually turn out moist enough

that you don't need gravy orsauce of any kind, but if you like, a bit of tomato sauce or salsa isnice.Leftovers can either be frozen for a couple of weeks, or use them thenext day for a sandwich filling.(The flavor is absorbed much more the second day and is yummy). I hope you enjoy these!Courtney

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