La Platicona Habla: Tastes, Passions and Pursuits

I can't believe I've never posted a lentil salad recipe here. I have two in my arsenal, and one I just modified from that fantastic cookbook/pastry shop Once Upon A Tart. I also happen to have a Zjirushi rice cooker from Japan that makes excellent lentils in a hurry. If you don't have a rice cooker, you can always cook the lentils over the stove top, ration is 1:3 (lentils:water). Rules of rice cooking apply: bring to a rapid boil, reduce heat and simmer for about 45 min - 1 hour. No peeking!

You will need:
- 4 c cooked French Lentils (dark green)
- 1/2 small red onion finely diced
- 4 carrots, shredded on the cheese grater

For the dressing:

- 7 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp masala curry powder
- juice of 1 lemon or lime
- large handful of Italian Parsley, chopped
- 1 thumb sized piece of ginger, freshly grated
- salt to taste

Step One: Clean lentils (pick out rocks and rinse); cook in rice cooker or over the stovetop. Ration is 1:3, boil, reduce heat and simmer for 45 min - 1 hour or until lentils are soft but not mushy. Remove from heat and fluff with a fork.

Step Two: Place all ingredients for dressing in a bowl, minus the olive oil. While using a wire whisk, slowly drizzle in olive oil until fully incorporated. Toss in lentils, onion, and carrots.

Step Three: You can eat these warm, cold, whatever - they are fantastic. I ate them as a main course with a side of asparagus. Mmm. Soooo good.

Labels: carrots, lentils, salad, spices

I sort of stole this recipe from the Whole Foods market as I passed the potato and soup bar and sampled a bit of what they called "mullagatawny" soup. The soup is a red lentil puree with coconut milk. I had to make up the proportions of the ingredients, so feel free to adjust them to your own palette. Also, if you liked the daal and tomato soup, this will be a variation of that soup that you may like to try.

You will need:
- 2 c of red lentils (daal)
- 5 c of liquid: 3 c vegetable stock, 2 c of water
- 1 can of light coconut milk
- 3 tbsp of tomato paste
- handful of chopped cilantro
- 2 tsp of cumin powder
- 1 thumb size piece of fresh ginger, grated on a zester
- 3 cloves of minced garlic
- 2 tsp turmeric powder
- juice of 2 limes
- salt & pepper to taste

Step One: cook the lentils in a small stock pot with the 5 cups of liquid. Cover the pot and simmer over medium-high heat for 1/2 hour or until cooked. Be sure to stir often so they don't stick. Set aside.

Step Two: in a blender, combine the spices (minus the cilantro), garlic, ginger, and the cooked lentils. Once blended, return mixture to the stock pot and cook over medium heat while you add the coconut milk, tomato paste, and lime. Cook for another 7-10 minutes until thoroughly heated. Serve with fresh cilantro and lime wedge.

The aroma of this dish is just fantastic. I suggest eating it with grilled pita bread and a side salad.

Labels: coconut milk, lentils, soup, spices, tomatoes

This dish reminds me a lot of my sister Raquel. She hated bell peppers more than any other vegetable, and for that I dedicate this dish to her memory (even though she would totally gross out).

You will need:
- 2 bell peppers,
- 1 1/2 c of green lentils,
- 2 sprigs of green onion diced (may substitute with white onion),
- handful of grated paremsan,
- 1/3 c of diced or crumbled feta cheese,
- handful of chopped flat leafed italian parsley,
- 3 tblsp of olive oil,
- pinch of oregano (optional),
- 2 minced garlic cloves,
- spring greens

Step One: After picking through the lentils and removing rocks and rinsing, place them in a medium pot with 3 1/2 c of water. Cook on medium high with a lid on until soft. Like rice, this takes about 20-25 minutes to cook. Test for tenderness - if they need more water, add it 1/4 c at a time until soft but not mushy. Set aside.

Step Two: cut the bell peppers in half, remove the core, and place in pot of boiling water for 3 minutes. Remove and place in a bowl of ice water. Color should be bright green - not yucky avocado green.

Step Three: combine your cheeses, olive oil, onion, parsley, and oregano in a bowl, stirring so all ingredients are mixed in.

Step Four: Spread greens on a plate, place lentil mixture inside of the bell peppers and serve a grated parmesan on top.

Oh so yummy.

Labels: bell pepper, lentils, salad

Lentejas are a gift from the bean gods. Lentils come in green, brownish green, red, yellow, and are split or whole. This strange legume is quite tasty despite its garish reputation. Daal is a red lentil that is hulled and split. It has a beautiful coral color and cooks in a heartbeat. Daal is great for soups, but not cold or as a substitute for rice because it is a little mushy. I created this random soup out of a sheer desire to eat everything in the pantry before going to the grocery store again. Lentils provide good nutrients, especially if you are out of veggies and want something healthy to eat. I recommend serving this soup over brown or long grain white rice.

You will need:
- 1 pot for the daal, another for the rice.
- Gather 2 tsp fresh or powdered ginger, cumin, coriander,
- 1/2 small diced white onion,
- 2 cloves minced garlic,
- handful of chopped cilantro (optional, can sub with italian parsley),
- 2 c vegetable stock, 1 1/2 c water
- 2 tomatoes (overripe and near rotting are best for this soup as it all gets mushed up in the end),
- 1 lemon to finish it off.

Step One: Add 1 1/2 cups of daal (pick through it and rinse it first of course - like any other bean, it comes from the dirt) to your pot. Throw in vegetable stock, water, tomatoes (give 'em a rough chop), white onion, cloves of garlic, ginger, corriander and cumin, 2 sprigs of cilantro (optional). Cover with a lid and cook on medium high until lentils are soft (about 20 minutes). Add liquid if need be.

Step Two: Pull out the blender and pour everything in it from the pan. Add water or veggie stock if necessary. Blend until smooth. You can optionally add a spot of whipping cream if you want to alter the color a bit (about 1/4 cup worth).

Step Three: Return the daal to the pot and add 2 tblsp of olive oil or vegetable oil. Like other beans, these too need to be guisao (so you don't kill everyone with your foul smell). Cook for another 5-10 minutes. The consistency should be that of a smooth puree - more liquefied than baby food.

Step Four: Chop up some italian parsley or cilantro. Pour the soup into bowls by themselves or serve over rice (this is best if it will be your only course for dinner - be sure to start the rice first though - you know the drill by now). Sprinkle your fresh chopped herb on top and squeeze a bit of fresh lemon into each bowl. Oh so yummy.

Labels: lentils, soup, tomatoes