Tag Archives: lentils

Rustic Spinach Lentil Salad

Lentils are misunderstood.  They get such a bad rap for being boring, or mushy, or tasteless.  But I love them .  The wonderful thing about lentils is they are so versatile.  Beautiful in soup, but light and small enough to work well in salads as well.  I think part of the problem is that people tend to overcook them.  When boiled to mush, lentils can be underwhelming.  But I cook them just long enough to soften (usually about 25 minutes), leaving them tender but firm.  They have a nice delicate flavor that is enhanced by pretty much anything you combine with it, and they work well with a variety of spices and flavors.  Add to that the health benefits of this high-fiber, high-protein, gluten-free, low cal, zero fat food and in my mind, you’ve got a winner.

You can use any kind of lentils for this salad (I went with the typical greenish brown French lentils).  If you are in a hurry and you are lucky enough to live by a Trader Joe’s, they even sell steamed lentils in their refrigerated section that are delicious and ready to toss into whatever soup, salad or other creation you have in mind.  It just doesn’t get any easier than that.

Rustic spinach lentil salad

Rustic spinach lentil salad

Rustic Spinach Lentil Salad

1 cup lentils
4 cups water
Olive oil
8 oz. mushrooms (I used half baby bellas and half button mushrooms), cut into thick slices
2 cloves garlic, minced
A pinch of crushed red pepper flakes
Juice of 1-2 lemons
Salt & pepper
2 cups baby spinach

Bring the water to a boil, add lentils.  Turn down to medium low and cook 20-25 minutes until lentils are tender.  Drain and transfer to a salad bowl. Set aside to cool a bit.

Heat a large skillet over medium high heat.  Add a drizzle of olive oil to the pan.  Add half the mushrooms (don’t crowd the pan).  Allow to cook a couple of minutes without stirring to get some good color on them.  Stir and cook another couple of minutes.  Remove from pan and repeat with the other half of the mushrooms.  Add first batch of mushrooms back in, add garlic and crushed red pepper and cook an additional minute.  Add to lentils.  Add lemon juice, a generous pinch of salt & pepper, and a tablespoon or two of olive oil.  Stir to combine.  Taste and adjust the seasonings if needed.  Add spinach, toss and serve.

Rustic Spinach Lentil Salad

Rustic Spinach Lentil Salad

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Indian Spiced Lamb & Lentil Stew

My love of Indian food and my love of soup have finally found each other.

My daughter came home from school yesterday and immediately moaned in delight because our house smelled so wonderful.  And who could blame her?  I was doing the same thing myself.

I came across this gem of a recipe in Cooking Light and almost skipped over it because it just didn’t look very exciting.  But the flavor (and the amazing aroma) was outstanding.  The original recipe calls for only 6 oz. of lamb but the package I bought was a pound so I just decided to double the recipe and have leftovers.  An excellent decision!  Other than the lamb everything else on the list was stuff I normally have in my cupboard or fridge, so I’m sure this will land in my pile of go-to recipes I use when there is “nothing” to cook.  I’m already looking forward to making it again.

Indian-Spiced Lamb & Lentil Stew

Indian-Spiced Lamb & Lentil Stew

Indian Spiced Lamb & Lentil Stew
(adapted from Cooking Light)

1 pound ground lamb
2 tsp. red curry powder (I used Madras curry powder since I had it)
2 tsp. cumin
1 tsp. salt
1/2 tsp. ground cayenne pepper
2 cups chopped onion
1 1/2 cups chopped carrots
1 jalapeno pepper, finely chopped
6 garlic cloves, minced
2 tbsp. tomato paste
1 1/2 cups dry brown lentils
4 cups chicken broth
2 cups water
1 can coconut milk
1 can diced tomatoes with juice
Plain Greek yogurt for garnish
Cilantro for garnish

Drizzle a bit of olive oil in your soup pot and add lamb, stirring to break up.  Add curry powder, cumin, salt & cayenne pepper.  Cook for a few minutes.  Add onions, carrots and jalapeno.  Continue to cook, stirring occasionally for 4-5 minutes until lamb is browned.  Add garlic and cook another minute.  Add tomato paste, stir well and cook another minute.  Add lentils and stir well, then add broth, water, coconut milk and tomatoes.  Bring to a boil.  Reduce heat and simmer uncovered for about 40 minutes, until lentils are tender.  Taste and adjust seasonings if needed (I added a bit more salt).  Serve topped with a dollop of yogurt and a sprinkle of chopped cilantro.  Serves 6-8.

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