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: Ian & Carol Rice Newsgroups: rec.food.recipes Subject: Lentils (4) Collection Followup-To: rec.food.cooking Date: Tue, 20 Jun 2000 09:37:12 +0100 Organization: virgin.net Lines: 128 Approved: phill@rt66.com Message-ID: <394F2D38.1538BF21@virgin.net> Reply-To: i.rice@virgin.net NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:42629 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 ~~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.