Lentil-Barley, Kale with Sauteed Leeks

Ingredients:

1 c green lentils, washed

1/4 c pearled barley, washed

4 c water

2 cloves garlic, crushed

1/4 t turmeric (optional for digestion)

1 bunch kale, chopped, stems removed

1 carrot, slivered, not too thin

salt, pepper

Saute:

1 t to 1 T olive oil

1-2 leek, washed, sliced into rounds and separated

1/2 onion, chopped

2 cloves garlic, minced

1/4 t oregano

1/4 t basil

salt and pepper

Combine the lentils, barley, garlic, turmeric and water in a medium pot. Bring to boil, reduce to simmer, and cook until barley is tender, about 45-60 minutes.

About 30 minutes after you placed the lentils on, heat a medium saute pan, add the oil, leek, onion, garlic and spices. Cook on medium-low, stirring often, until leeks are beginning to brown and they are tender. This should take around 15 minutes.

When the barley is tender and the leeks are ready, add the kale and carrots, mixing well. Cook for a few minutes until the kale is to your liking. If you like the kale well cooked, do this step when you begin your leeks. I like my kale a little toothsome and green. Add salt and pepper, and if desired, some cayenne or chili flakes.

To serve, heat a pita slice over an open flame (stove) or directly on your electric burner, flipping until little brown flecks appear and the pita is heated. Serve the lentils in a bowl topped with some leeks and your pita bread.

Unstuffed Baby Eggplants

Unstuffed Baby Eggplants 
(click for printer-friendly version)
Baby eggplants are layered between an aromatic mixture of lentils, tomatoes, mint, and spices. If you can't find baby eggplants, one large eggplant will do.
6 baby eggplants, stems removed and sliced into quarters lengthwise (about 1/3-inch thick)
1 cup brown lentils, rinsed and picked over
1 teaspoon salt (optional)
1 medium onion, chopped
4 cloves garlic, minced
3 medium ripe tomatoes, chopped
1 teaspoon smoked Spanish paprika
1/4 teaspoon allspice
1/4 teaspoon cumin
1/2 teaspoon freshly ground black pepper
cayenne pepper to taste
1/2 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
1 tablespoon lemon juice
salt to taste
1/2 to 1 cup bread crumbs (may use gluten-free or omit)
2 tablespoons chopped fresh parsley
1 tablespoon ground flax seeds (optional)
olive oil spray

Prepare the baby eggplants by cutting off the stem and then slicing them lengthwise into about 4 slices, approximately 1/3-inch thick. Place the slices in a steamer basket, and steam them for 10 minutes, or until slices are softened but still firm enough to handle. Do not over-cook. Set aside to cool.

While the eggplant is steaming, put the lentils in a saucepan with 3 cups of water. Bring to a boil and then reduce heat and simmer until they are tender yet still hold their shape, about 20-30 minutes. When they're done, remove from heat, add the one teaspoon of salt, if you like, and allow them to sit in their cooking water until needed.

In a large, non-stick skillet, sauté the onion until it is translucent, about 5 minutes. Add the garlic and cook for another minute. Add the tomatoes, paprika, allspice, cumin, and black pepper. Drain the liquid from the lentils and add them to the skillet. Add cayenne pepper to taste (I used about 1/8 teaspoon for my mild version). Cook over medium heat for 10 minutes. Add the parsley, mint, lemon juice, and salt to taste.

Preheat oven to 350. Lightly spray an 8-inch square baking dish with olive oil. Line the bottom of the dish with half of the eggplant slices. Spoon half of the lentil mixture over the eggplant slices. Repeat with remaining eggplant and lentils. Cover the dish with aluminum foil and bake covered for 25 minutes.

Remove the aluminum foil and bake uncovered for 20 minutes.

Combine the bread crumbs with the parsley and the optional flax seed, and sprinkle it evenly over the top the the casserole. Spray lightly with olive oil and return to the oven. Cook until the top is medium-brown, about 5 to 10 minutes. Cut into about 6 squares and serve.

Makes about 6 servings. Per serving (including bread crumbs and flax seeds): 200 Calories (kcal); 2g Total Fat; (8% calories from fat); 12g Protein; 36g Carbohydrate; 0mg Cholesterol; 450mg Sodium; 14g Fiber.

Lentil Curry with Squash and Spinach

1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 tbsp (25 mL) all-purpose flour
1 tbsp (15 mL) each curry powder and grated gingerroot
1 tsp (5 mL) each ground cumin and fennel seeds
2-1/2 cups (625 mL) vegetable or chicken stock
1-1/2 cups (375 mL) water
1 cup (250 mL) green lentils
Half butternut squash (1 lb/500 g)
1 large potato
6 cups (1.5 L) fresh spinach

Preparation:

In Dutch oven, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened. Add flour, curry, ginger, cumin and fennel; cook, stirring, for 1 minute. Add stock, water and lentils. Bring to boil; cover, reduce heat and simmer for 30 minutes.

Meanwhile, peel and seed squash; cut into 3/4-inch (2 cm) cubes. Set aside. Peel and cut potato into 3/4 inch (2 cm) cubes; add to pot. Cover and cook for 10 minutes. Add squash; cook, uncovered, for about 15 minutes or until tender and liquid is thickened.

Thin and coarsely chop spinach; stir into pot until wilted.

Stewed Lentils and Tomatoes

Stewed Lentils & Tomatoes
Barefoot Contessa at Home

2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 tablespoon minced garlic (3 gloves)
1 (28-ounce) can whole plum tomatoes*
1 cup French green lentils (7 ounces)
2 cups chicken stock
2 teaspoons mild curry powder**
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher slat
¼ teaspoon freshly ground black pepper
1 tablespoon god red wine vinegar

Heat the oil in a large saucepan. Add the onions and the carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for one minute more.

Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones in the package.

Add the tomatoes, lentils, chicken broth, curry powder, thyme, salt and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar,*** season to taste and serve hot.

* I got “quick-crushed,” a rough puree that allowed me to skip the nuisance-y food processor step.
** I used Kalustyans medium curry, not mild, and it gave it an awakening kick.
*** Oops, forgot!

Red Split Lentils With Cabbage (Masoor dal aur band gobi)

Red Split Lentils With Cabbage (Masoor dal aur band gobi)
Madhur Jaffrey, Indian Cooking

Serves 4 to 6

200g (1 1/4 cups) red split lentils (masoor dal), picked over, washed and drained
1.2 liters (5 cups) water
1/2 teaspoon ground turmeric
5 tablespoons vegetable oil
1 teaspoon cumin seeds
2 to 4 cloves garlic, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
225g (1/2 pound) cored and finely shredded cabbage
1 to 2 fresh, hot green chilies, finely sliced
1 1/2 teaspoons salt
1 medium tomato, peeled (ahem, Deb did not peel her tomato) and finely chopped
1/2 teaspoon peeled, finely grated fresh ginger

Put the lentils and water into a heavy pot and bring to a boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 1/4 hours. Stir a few times during the last 30 minutes.

When the lentils cook, heat the oil in a 20 to 23 centimeter (8 to 9 inch) frying pan over medium heat. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage and green chilies. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in 1/4 teaspoon of the salt. Turn off the heat under the frying pan.

When the lentils have cooked for 1 1/4 hours, add the remaining 1 1/4 teaspoon salt, the tomato and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Add the cabbage mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer.

Simmer uncovered for 2 to 3 minutes or until the cabbage is heated through.

Curried Lentils With Sweet Potatoes and Swiss Chard

Curried Lentils With Sweet Potatoes and Swiss Chard
New York Times 11/14/07

Yield: 8 to 10 side-dish servings; 6 main-course servings.

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeno pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.

1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.

Two Lentil Stew

Two Lentil Stew
Serves 4

Dal:
3/4 cup chana dal
1/2 cup red lentils
5 cups of water
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper

Spice blend:
1 tablespoon vegetable oil
1 large onion, finely chopped
1 tablespoon garlic, finely chopped (about 2 large cloves)
1 teaspoon cumin seed
1 teaspoon garam masala
2 large tomatoes, chopped, or 3/4 can diced tomatoes
3/4 teaspoon salt, or more to taste

1. Rinse the dal.

2. In a large pot, bring the water to a boil. Add the dal and lentils, stir, and bring back to a boil. Then remove from the heat, cover, and let sit for 2 hours.

3. Add the turmeric and cayenne to the legumes and bring the water to a boil. Reduce the heat slightly and simmer until tender, approximately 35 minutes.

4. 15 minutes before the dal is ready, begin cooking the spice mixture: heat the oil in a heavy skillet or saucepan over medium-high heat. When hot, add onion and garlic and fry for 2 to 3 minutes, stirring frequently. Add cumin and garam masala and cook another minute. Add the tomatoes and salt, and cook until the tomatoes have been reduced, approximately 10 minutes.

5. Add the tomato mixture to the dal, stir well and cook for 2 to 3 minutes more to blend the flavors. Taste for salt and adjust seasoning, if necessary. Serve hot in one large bowl or in individual-sized bowls with chapatti.