Subject: Lentils (4) Collection
From: Ian & Carol Rice <[email-masked]>
Date: Tue, 20 Jun 2000 09:37:12 +0100
Newsgroups: rec.food.recipes

Braised Lentils
Lentilles A La Lorraine
Lentils Jacques Pepin
Marinated Lentils

Braised Lentils

8 Ounce lentils
1 spring onion
1 carrot - finely chopped
1 leek - finely chopped
1 potato - cut into small pieces
1 tomato - skinned, peeled and diced
1 pin vegetable stock
1 cup garlic
salt and pepper
2 anchovy fillets - finely chopped
2 Teaspoon wine vinegar

Wash the lentils thoroughly. Leave to soak for 2-3 hours. In a non-stick pan 
stir-fry the spring onion, carrot, leek and potato for 3-5 minutes. Add the 
tomatoes and cook for a further minute. Add the stock and the garlic clove. 
Drain the lentils and add to the pan. Season with pepper. Bring to the boil, 
skimming the surface frequently. Lower the heat and cook the lentils and  
vegetables, covered, for about 45 minutes or until tender. Remove the garlic. 
Puree a quarter of the lentils in a blender until smooth then stir into the 
remaining liquid. Finally add the anchovies, vinegar and salt to taste.  
Servings: 4

Lentilles A La Lorraine

1 Pound lentils (green or brown)
1 onion (large)
1 carrot (medium)
1 pinch thyme - dried
1 pinch parsley - dried
1 pinch sage - dried
4 Tablespoon butter
2 cup garlic
3 Tablespoon flour
salt and pepper

Wash the lentils thoroughly in cold water and then boil them until soft. Set the
lentils on one side, still in their pan. While the lentils are cooking, chop the
onion, crush the garlic and slice the carrot into thin strips. In another 
saucepan melt the butter over a medium heat and add the onion, garlic and 
carrot. Cook the vegetables until the onion begins to brown then stir in the 
flour and cook until golden. Now lift the lentils from their  cooking juices and
stir them into the saucepan with the vegetables. Gradually add small amounts of 
the lentil stock until you have a stew the consistency of thin cream. Season to 
taste with the herbs, salt and pepper and serve.

Servings: 6

Lentils Jacques Pepin

8 Ounce lentils
4 Ounce onion - chopped
4 cup garlic - crushed
2 bay leaves
3/4 Teaspoon salt
2 fl. olive oil
< Teaspoon pepper
< Teaspoon Tabasco sauce
1= Tablespoon Dijon mustard
1 Tablespoon parsley - chopped

Rinse the lentils under cold running water and place in a pan with 2 1/4  pints 
water, the onion, 2 tsp crushed garlic, the bay leaves and the salt. Bring to 
the boil, cover and boil gently for 20-25 minutes. The lentils should be tender 
and a little moist; if there is excess liquid then drain. Add the olive oil, 
remaining garlic, pepper, Tabasco sauce and mustard and mix well.
Source: Jacques Pepin

Servings: 6

Marinated Lentils

1 cup (250 ml) dried lentils, picked over and rinsed
2 cups (500 ml) canned or fresh chicken stock
1 carrot, finely chopped
1 small onion, finely chopped
= Teaspoon (2 ml) dried thyme
1 bay (laurel) leaf
Salt and freshly ground black pepper to taste
2 Tbsp (30 ml) chopped fresh parsley
1 medium shallot, finely chopped
Light Vinaigrette Dressing (recipe below)
Lettuce leaves
2 Tbsp (30 ml) chopped fresh chives

Combine the lentils, chicken broth, carrot, onion, thyme, bay leaf, salt, and 
pepper in a saucepan and bring to a boil over high heat. Reduce the heat and 
simmer until the lentils are tender, 30 to 45 minutes.  Drain the lentils and 
transfer to a mixing bowl.  Add the parsley, shallot, and vinaigrette dressing 
and toss to combine thoroughly.  Cover and marinate in the refrigerator for at 
least 2 hours or overnight.  Serve on a bed of lettuce leaves, and sprinkle with
fresh chives just prior to serving. 
Serves 4 to 6.

Light Vinaigrette Dressing

2 tsp (10 ml) Dijon style mustard 
2 Tbsp (30 ml) red wine vinegar 
2 Tbsp (30 ml) olive oil 
1/4 cup (60 ml) water 
Salt to taste
freshly ground black pepper to taste

Using a whisk or an electric food processor or blender, combine all
ingredients until smooth.

Servings: 4

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