by SallyCan
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my 22 recipes »
SallyCan's Notes:
Expand3 c brown lentils (or French lentils) Ask a question about this ingredient
4 slices bacon or ham, chopped, fine dice Ask a question about this ingredient
2 - 4 T olive oil, as needed Ask a question about this ingredient
2 medium onions, chopped, small dice Ask a question about this ingredient
2 large carrots, peeled and chopped, small dice Ask a question about this ingredient
2 stalks celery, chopped, small Ask a question about this ingredient
6 cloves garlic, minced Ask a question about this ingredient
2 medium potatoes, peeled and chopped in small dice Ask a question about this ingredient
3 - 4 quarts broth (I like a chicken/poultry or pork broth that has been made with bones that have been smoked, but beef or vegetable stock is fine too) Ask a question about this ingredient
2 c chard, spinach, or other leafy greens, washed well and chopped into ½” pieces Ask a question about this ingredient
1 ½ tsp garam masala Ask a question about this ingredient
Pinch of cayenne Ask a question about this ingredient
Salt and pepper to taste Ask a question about this ingredient
2 T minced parsley Ask a question about this ingredient
2 c short grained rice, brown or white Ask a question about this ingredient
Olive oil and balsamic or malt vinegar for serving Ask a question about this ingredient
4 T Sour Cream for serving Ask a question about this ingredient
Rinse lentils thoroughly, removing any pebbles, etc, that there might be. Place in a glass bowl, cover by one inch with water, and allow to soak for 30 minutes.
Ask a question about this stepIn large soup pot fry bacon or ham over medium heat for a minute or two, until it starts to brown. Add a tablespoon or two of olive oil and onions and cook for a minute, then add carrots; cook for another minute, then add celery and garlic, stirring gently occasionally.
Ask a question about this stepDrain lentils and add to vegetable mixture with potato and garam masala and cayenne. Add 3 quarts broth. Raise heat and just as it begins to boil, turn heat down and simmer, uncovered, for 30 or 40 minutes or so, adding more broth if needed, until lentils and vegetables are soft but not falling apart, and it has thickened up a bit. Stir in chard or spinach and parsley. Add salt and pepper to taste.
Ask a question about this stepWhile lentils are cooking, cook rice according to package directions. 2 cups dry rice cooked should be plenty, with extra for lentil cakes.
Ask a question about this stepTo serve, spoon over rice with a bit of olive oil and a drop or two of vinegar, and top with a tablespoon of sour cream
Ask a question about this stepPer serving: Ask a question about this ingredient
½ c Lentils Once Ask a question about this ingredient
1 T cooked rice, optional Ask a question about this ingredient
1/3 – ½ c broth of your choice Ask a question about this ingredient
A generous pinch of dried Herbes de Provence, or two large pinches of fresh oregano, minced and one large pinch of fresh thyme, minced (or a bit less of dried oregano and thyme). Ask a question about this ingredient
1 T Sour Cream Ask a question about this ingredient
Mix Lentils Once with rice, if using, broth and herbs. Heat for a few minutes, add salt and pepper if needed, and serve with sour cream.
Ask a question about this stepLentils Thrice: Lentil Cakes To make 2 large or 3 small cakes, use ½ c Lentils Once ½ c cooked rice 1 slice stale bread or toast, coarsely ground by hand or in food processor to make crumbs ¾ tsp curry powder 2 - 4 T warm water Bacon grease or canola oil for frying 1 - 2 T Sour Cream Chutney Shredded lettuce, greens, or cabbage Blend Lentils Once, cooked rice, bread crumbs, and curry powder together. A tablespoon at a time, add warm water until mixture comes together and can be easily formed into two 3” cakes or three 2” cakes. Heat bacon grease or canola oil in heavy frying pan. Fry on medium heat 2 – 3 minutes per side, until cakes brown and form a light crust, and are heated through. Serve on shredded greens with sour cream and chutney.
Ask a question about this stepmy husband loves lentils and the 1,2,3 aspect-- make them Sunday and you have three meals on tap!! Thanks, SallyCan!
Excellent You are really an expert
those cakes look gooood. I like lentil cakes that get crusty around the edges.
Thanks, thirschfeld. I think that the bread crumbs help with that; it's a tip I picked up from all of the great veggie burger recipes in Didi Emmons' Vegetarian Planet cookbook.
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What a great idea, the 1 2 3! Thanks for making my life easier. Looking forward to trying this out.