Subject: Lentils (5) Collection
From: "Amanda" <[email-masked]>
Date: Mon, 19 Jun 2000 16:06:12 -0400
Newsgroups: rec.food.recipes

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.

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From: Naomi Schoenfeld <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Lentils (4) Collection
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Date: Mon, 19 Jun 2000 14:08:30 GMT
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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 [email-masked]; questions/comments to [email-masked].  
Please allow several days for your submission to appear.