Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!HSNX.atgi.net!sienna.impulse.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Amanda" Newsgroups: rec.food.recipes Subject: Lentils (5) Collection Followup-To: rec.food.cooking Date: Mon, 19 Jun 2000 16:06:12 -0400 Organization: gate.net Lines: 205 Approved: phill@rt66.com Message-ID: Reply-To: "Amanda" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:42616 German Pork Lentil Soup (My favorite) German Beef Lentil Soup Lentil Dal (India) Stewed Lentils (British) Pasus Dolma with Grape Leaves (Armenian) German Pork Lentil Soup (My favorite) s Here's a soup I like to make, based on a recipe I heard on tv by a chef here in Portland named Horst Mager. I love the pork stock, and the bit of red wine vinegar added at the end that gives it a sparkle. Make the Stock: 2 large smoked pork hocks 2 sm. pork bones 1 carrot, cut up (not too big, and don't peel, just scrub it) 1 onion, quartered (don't peel that, either, just wash and remove root) 1 leek -- the green part. (Use the white part in the soup.) 1 bay leaf 6-10 peppercorns 6 cups COLD water Put it all in a stock pot and bring just below the boil and turn heat down -- don't let it boil. Gently simmer ~2 hours, if you want to take the meat off of the pork hocks to add to the soup, longer if you're just going to throw all the meat out, anyway. This makes a rather salty stock -- tasty for soup, but not something you're going to be able to reduce for a sauce. Make the Soup: 4 oz. diced bacon 1/2 cup each carrot, celery, and onion, diced (1/4 to 3/8") 1/2 cup diced leek (white part) 1 cup diced potatoes (1/4 to 3/8") 1 cup rinsed lentils 6 cup Pork stock (above) 1/2 tsp. pepper Salt to taste (zero to 1 Tbsp, depending on your stock & your tolerance) 2 Tbsp. red wine vinegar Smoked beer sausage, sliced on the bias (optional) Fry bacon in a heavy soup pot over high heat to brown and render. Skim off as much fat as desired (if any). Again at high heat, add leek, celery, carrot, & onion and brown. Add stock, potatoes, and rinsed lentils and bring just to the boil, then lower heat. Simmer until lentils are done and veggies tender, about 40 minutes. If adding meat, add and heat through, correct seasonings. (Take the saltiness into account when you decide how much of the pork hock meat to add back to the soup.) Add vinegar just before serving. From: Barbara L. Bryan This is another variation of his that uses a normal homemade beef stock: German Beef Lentil Soup 1/2 lb. diced lean bacon 1 large onion, diced 1 large carrot, diced 1 celery stock, diced 1 cup diced leeks (white part) 1/2 lb. lentils, cleaned and rinsed 6 cup beef stock 2 large potatoes, peeled and diced 1 tsp cumin powder 1 bay leaf 1/2 tsp dry thyme 1/4 tsp nutmeg Salt and pepper to taste 1 Tbsp vinegar 2 Tbsp Chopped parsley Render bacon in heavy pot. When bacon has lost half its fat, add onions, leeks, celery, and carrots. Saute vegetables, then add washed lentils, beef stock, potatoes, cumin, bay leaf, thyme, and nutmeg. Simmer for about an hour and a half (I don't cook it that long, but I make rather small dice). Correct for salt and pepper, add vinegar and parsley, and serve. Lentil Dal (India) Dal is the Indian name for any member of the legume family- lentils, split peas, chick peas, and beans. Dals are an important source of protein in the Indian vegetarian diet. Lentils are the most commenly eaten legume, but unlike the brown lentils sold here, they are available hulled and so cook into a smooth puree. Split, hulled mung beans are also popular and produce a beautiful golden dal. They can be found in Indian grocery stores, or you can substitute yellow split peas. I prefer a fairly dry dal, but many Indians make quite saucy ones. Choose the texture you prefer, taking into account the consistancy of the other dishes in the meal. Dal could also be served as a soup by adding an additional cup or two of water and adjusting the seasonings as needed. SERVES 6 11/2 cups red or brown lentils, yellow or green split peas, or split, hulled mung beans 4 cups water 2 dried chiles, whole 1/4 teaspoon turmeric 1/2 teaspoon salt 2 tablespoons vegetable oil 1/2 teaspoon cumin seeds 1 cup chopped onions 1 teaspoon grated peeled fresh ginger root 1 tablespoon fresh lemon juice 1/2-1 teaspoon garam masala (optional) Wash lentils in several changes of cold water. In a medium pot, cover with the water and add the whole dried chiles, turmeric, and salt. Bring to a boil, reduce heat, and simmer, stirring often, until very tender. This will take about 30 minutes for red lintels, 45 minutes for peas, or an hour or more for mung beans. It may be necessary to add more water to prevent sticking,but only 1/2 cup at a time, because the final consistancy should be fairly thick. When the lentils are almost cooked, heat the oil in a small pan, add the cumin seeds, and cook for 10 or 15 seconds. Stir in the onions and ginger and cook until the onions begin to brown, about 5 or 10 minutes. When the lentils are tender, remove and discard the hot peppers. Stir in the onion mixture, lemon juice, garam masala, and salt to taste. Serve, passing additional garam masala to sprinkle on top, if desired. VARIATIONS Spinach Dal: Add 4 cups of chopped, fresh spinach to the onions after they have sauteed for about 5 minutes and then cook for 5 minutes more. Tomato Dal: Add 1 cup chopped tomatos to the onions after they have sauteed for about 5 minutes and then cook for about 5 minutes more. Spinach- Tomato Dal: Add both spinach and tomatoes. Stewed Lentils (British) 8 oz Brown Lentils 2 tablespoonfuls olive oil 1 small onion. peeled, finely chopped 1 small carrot, peeled, chopped 2 cloves garlic, peeled, chopped Sprig of mint Sea salt Black pepper 1 tablespoonful chopped parsley 1 oz softened butter. Clean lentils and rinse thoroughly. Heat oil in a pan, add the onion, carrot and garlic and fry gently for a few mins. Add lentils and cover generously with cold water. Add mint and season. Cover pan and simmer for 1 hour, by which time all the water should have been absorbed and the lentils are tender. Remove pan from the heat and stir in the butter and parsley. Pasus Dolma with Grape Leaves (Armenian) ( Stuffed Grape Vine Leaves ) 80 fresh or preserved vine leaves 1/2 cups chick peas 1/2 cups short grain rice 1/2 cups lentils 2 large onions, finely chopped 1/2 cup finely chopped fresh dill 1/2 cup finely chopped parsley 1/4 cup finely chopped cilantro salt ground black pepper ground red pepper 1/2 cup vegetable oil 4 tablespoons tomato paste 1/4 cup lemon juice water. Wash chick peas, place in a pot and cover with cold water. Leave to soak overnight. Then remove peas from the water and wrap in a cloth and rub vigorously to remove the skin, then put into pot with water again and skim off floating skins. Then put peas in a pot, cover with water and bring to boil for 1 hour. They should not be fully cooked. Set peas aside. In a pan fry onion gently in vegetable oil until transparent. Add rice lentils and chick peas and stir over heat for 5 minutes. Then add herbs salt, ground black pepper and red pepper. Mix tomato paste with 1/4 cup water and add to the pan. Stir to combine well. Cover the pot and cook for 5 minutes. Remove from the heat and leave aside to cool. To stuff grape leaves: place shiny side down on a flat surface. Put a spoonful of filling in the center. Fold four sides of leaf over filling to form a small square bundle. Line the base of a pot with extra grape leaves. Place stuffed rolls folded side down in a concentric arrangement. Add lemon juice and water to cover the rolls. Cover top of the rolls with remaining grape leaves and place heavy plate on top to keep the rolls in shape while cooking. Cover the pot, place over medium heat and bring to the boil. Then reduce heat and continue cooking over low heat for 1 hour. Carefully remove rolls to serving dish, cover and chill before serving. Serve with yogurt sauce. ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!news.cc.utah.edu!srvr1.engin.umich.edu!newsxfer.eecs.umich.edu!logbridge.uoregon.edu!HSNX.atgi.net!sienna.impulse.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Naomi Schoenfeld Newsgroups: rec.food.recipes Subject: Lentils (4) Collection Followup-To: rec.food.cooking Date: Mon, 19 Jun 2000 14:08:30 GMT Organization: EarthLink Inc. Lines: 112 Approved: phill@rt66.com Message-ID: <190620000708243553%waystone1@NOearthlinkSPAM.net> Reply-To: Naomi Schoenfeld NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:42617 Barley & Lentils Egyptian Lentils & Rice Lentil Curry Lentil Nut Loaf { Exported from MasterCook Mac } Barley & Lentils 1/2 cup barley 1/2 cup lentils 3 cups water 1/4 teaspoon salt 1 teaspoon cumin 1 teaspoon olive oil 1/4 cup minced fresh dill weed 1/4 cup minced fresh parsley Wash and pick over the barley and lentils. In a crockpot: Combine lentils, barley, water, salt, cumin, and olive oil in the pot. Cook on high till boiling, then switch to a low setting, add parsley and dill, and simmer until done, about 2 hours in all. Stovetop: Same as above, only in a heavy pot. Cooking time will be a bit less. Egyptian Lentils & Rice 2 tablespoons olive oil 1 large onion chopped 1/2 teaspoon ground cinnamon 1 tablespoon ground cumin 1 cup lentils, washed and sorted 1/2 cup brown rice 3/4 teaspoon salt 5 cups water Put water, lentils, rice, and salt in a crockpot (or heavy cooking pot). In a saucepan, saute onion in the olive oil until translucent. Add spices and continue to saute gently until the spices are fragrant. Add the onion mixture into the crockpot, spooning a little of the lentil water into the pan and swishing it around to deglaze. Simmer for 4-5 hours on high heat, or about 8 hours on low. For a time-saving version that suffers only a little loss of taste, simply put all the ingredients in a crockpot and simmer till done. Notes: It's amazing how these few ingredients come together in perfect harmony, creating a dish that is healthy, satisfying, rich, and incredibly aromatic. Start this one in the morning in the crockpot to come home to an inviting supper. Lentil Curry 1 cup uncooked brown lentils 6 cups water 1 large onion chopped fine 2 tablespoons vegetable oil 2 tablespoons fresh ginger root, peeled and chopped 1 tablespoon coriander 1 tablespoon curry powder 1 teaspoon chili powder or to taste 8 cups cooked brown rice or other grain Combine the lentils and water in a large pot (A crockpot works fine here, just increase cooking time to match). Bring to a boil, lower the heat, and simmer until the lentils are tender but not mushy, about 20 minutes. Meanwhile, saute the onion in the oil over medium-high heat for a few minutes. Add the ginger, and cook until the onion is translucent, about 5 to 10 minutes. Stir in the spices and cook until fragrant, about 3 minutes more. Add the onion mixture to the lentils. Cover and simmer 15 minutes more. Serve hot over rice. Notes: Originally from the Vegetarian Times cookbook, this on still needs a little work. Maybe another spice or something... Lentil Nut Loaf 1 onion, chopped fine 1 tablespoon oil 2 cups cooked lentils 1/2 cup whole wheat bread crumbs 1/2 cup chopped walnuts, toasted or toasted sunflower seeds 1/2 teaspoon sage or thyme 2 tablespoons whole wheat flour 2 eggs, beaten 1/2 cup vegetable broth or water 2 teaspoons vinegar 2 teaspoons soy sauce 1 tablespoon toasted sesame seeds Preheat the oven to 3500F. Saute onion in oil until translucent and slightly browned. Mix ingredients except sesame seeds and place in a greased loaf pan. Sprinkle top with seeds. Bake for 30 minutes covered, then for 10 minutes uncovered. Notes: A flavorful and nourishing (if somewhat rich) loaf. Quick to prepare using leftover lentils, and very well received at lunchtime with mustard or ketchup or at supper with sauce or gravy. Recipe By: Laurel's Kitchen (cookbook) ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.