Stewed Lentils & Tomatoes

     Although it feels like spring outside in Alabama, I am still cooking as though it is the dead of winter.  Generally, we have “Meatless Monday” each week (and normally a few other meatless meals as well).  During the winter months, I have settled into a pattern of preparing a soup or stew.  This thick stew was our supper on Monday night.  I love making a meal on Monday that generates plenty of leftovers.  Cooking once and eating supper plus two lunches all off the same meal is normally the goal each Monday.  In some odd way, this is “food insurance” for me.  As I have stated before, every meal around our house is made from scratch.  If I don’t cook, we don’t eat.  I have learned that cooking at least one thing each day makes my life easier, even if it is just a batch of cornbread muffins.  This week at church we have our annual Christmas program, with multiple rehearsals during the week plus performances this weekend.  Being able to pull premade items out of the freezer, is what keeps us eating real food during busy weeks. 

 

Recipe adapted from Barefoot Contessa At Home

Ingredients

·         2 tablespoons extra-virgin olive oil

·         2 cups carrots, largely diced

·         2 cups onions, largely diced

·         3 garlic cloves minced

·         2 cups lentils (approximately 1 pound)

·         1 (28 ounce) can fire roasted diced tomatoes, in juices

·         2 cups chicken stock, preferably homemade

·         3 cups water

·         ½ teaspoon cumin

·         ¼ teaspoon cayenne pepper

·         ½ teaspoon dried thyme leaves

·         2 ½ teaspoons kosher salt

·         ¾ teaspoon coarse black pepper

·         2 tablespoons red wine vinegar

Directions

1.      Heat the olive oil in a large Dutch oven over medium heat.  Add the carrots and onions and sauté until tender, about 15 minutes.  Add the garlic and cook for 1 minute.  Stir in the lentils, tomatoes, chicken stock, water, cumin, cayenne pepper, thyme leaves, salt, and pepper.  Bring the mixture to a boil, reduce the heat to low, and simmer for about an hour, stirring occasionally. 

2.      Lastly, turn off the heat.  Stir in the red wine vinegar and cover.  Let the lentils sit for 10 minutes before serving.  Serves 6 main dish portions.   

Lentil Vegetable Soup

Recipe courtesy of The Barefoot Contessa Cookbook

  

Ingredients

• 1 pound green lentils
  
• ¼ cup olive oil
  
• 4 cups yellow onions, chopped
  
• 3 cups celery stalks, medium-diced
  
• 3 cups carrots, medium-diced
  
• 3 garlic cloves, minced
  
• 2 tablespoons plus 1 teaspoon kosher salt, divided
  
• ½ teaspoon black pepper
  
• 1 tablespoon fresh thyme leaves, minced
  
• 1 teaspoon ground cumin
  
• ¼ cup tomato paste
  
• 1 quart chicken broth
  
• 2 quarts water
  
• 2 tablespoons red wine vinegar
  
• 1 (13 ounce) package smoked linked sausage, sliced
  

Directions

1. In a large bowl, cover the lentil with boiling water and allow to sit for at least 15 minutes. Drain.
   
2. Heat the olive oil over medium heat in a large dutch oven. Sauté the onions, celery, carrots, garlic, 1 tablespoon kosher salt, black pepper, thyme, and cumin until very tender, 20 to 30 minutes. Add the tomato paste, chicken broth, and water. Cover and bring to a boil. Reduce the heat and simmer for 45 minutes, uncovered. Stir in the red wine vinegar, sausage, and remaining salt. Simmer an additional 15 minutes. Serves 8 to 10.

 Garlic and Mint Lamb Patties on Lentil Salad

recipe adapted from Rachael Ray 365: No Repeats

Ingredients
Salad:

• coarse salt
• 1 c. dried lentils
• 1 garlic clove, finely chopped
• 1 large shallot, finely chopped
• 2 tsp. fresh lemon juice
• 2 tbs. red wine vinegar
• 1 tsp. ground cumin
• 3 tbs. EVOO
• 1/4 c. chopped fresh parsley, chopped
• black pepper

Patties

• 1 1/2 lbs. ground lamb
• 1 small yellow or white onion, finely chopped
• 2 tbs. grill seasoning, such as McCormick's Montreal Steak seasoning
• 2 tsp. ground cumin
• 1/4 c. chopped fresh mint leaves
• 1/4 c. chopped fresh parsley
• EVOO for drizzling

Directions

1. Bring 2 inches of water to a boil and salt it.  Add the lentils and cook for 22 minutes, or until tender.  Drain the lentils.  While the lentils cook, combine the garlic and shallots with the lemon juice and vinegar in a bowl and let stand for 10 minutes.  Add the cumin and EVOO, then add the lentils and parsley.  Toss to dress the salad.  Add the black pepper.  Adjust the salt and pepper and reserve until ready to serve.  
2. Preheat a nonstick skillet over medium-high heat.  
3. While the lentils work, in a bowl, combine the ground lamb with the chopped onions, grill seasoning, cumin, mint, and parsley.  Drizzle the meat with EVOO and mound the mixture together, then score it with your hand to divide the meat evenly.  Form 8 small patties, 1 inch thick and 2 or 3 inches across, and add the patties to the hot skillet.  Cook the mini lamb patties for 5 minutes on each side for medium doneness. 
4. Serve a mound of salad with 2 patties.  Serves 4.

 Garlic-Roasted Cauliflower

recipe courtesy of  

Barefoot Contessa How Easy Is That?

Ingredients

• 1 whole head of garlic, cloves separated but not peeled
• 1 large head of cauliflower, trimmed and cut into large florets
• 4 1/2 tbs. good olive oil, divided
• kosher salt and freshly ground black pepper
• 1/4 c. minced fresh parsley
• 3 tbs. pine nuts, toasted
• 2 tbs. freshly squeezed lemon juice

Directions

1. Preheat the oven to 450 degrees.
2. Bring a small pot of water to a boil and add the garlic cloves.  Boil for 15 seconds.  Drain, peel, and cut off any brown parts.  Cut the largest cloves in half lengthwise.
3. On a sheet pan, toss the cauliflower with the garlic, 3 tbs. of the olive oil, 2 tsp. of salt, and 1 teaspoon pepper.  Spread the mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned. 
4. Scrape the cauliflower into a large bowl with the garlic and pan juices.  Add the remaining 1 1/2 tbs. of olive oil, the parsley, pine nuts, and lemon juice.  Sprinkle with another 1/2 tsp. of salt, toss well, and serve hot or warm. 

 Steaks with Red Wine Sauce

 Ingredients

• 1 1/2 lbs. New York Strip steak
• 2 tbs. EVOO
• kosher salt and black pepper
• 1/4 c. dry red wine
• 2 tbs. red wine vinegar
• parsley for garnish 

Directions 

1. Season both sides of each steak with salt and pepper.
2. In a large cast iron skillet heat EVOO over medium-high heat.  Add steaks and sear 5 to 6 minutes per side. Remove the steaks to a plate and cover with aluminum foil.  Let rest for 15 minutes.
3. Meanwhile, reduce heat to low.  Add wine and vinegar and deglaze the pan, scrapping up any browned bits.  Allow to reduce by half. 
4. Thinly slice steaks into strips and pour over red wine sauce.  Serves 4.

Warm French Lentils

recipe adapted from "How Easy Is That?"

 
Ingredients

• 2 tbs. plus 1/4 c. good olive oil
• 2 stalks celery, diced 1/2 in.
• 1 medium onion, diced 1/2 in.
• 2 carrots, diced 1/2 in.
• 2 cloves garlic, minced
• 1 c. French green lentils
• 1 whole onion, peeled and stuck with 6 whole cloves
• 1 stalk of celery, cut in half
• 4 tsp. Dijon mustard
• 2 tbs. red wine vinegar
• 1 tbs. kosher salt
• 1 tsp. black pepper

Directions

1. Heat the 2 tbs. of EVOO in a medium saute pan, add the diced celery, diced onion, and carrots, and cook over medium heat for 5 minutes.  Add the garlic and cook for 1 more minute and set aside.
2. Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the stalk of celery in a large saucepan and bring to a boil. Lower the heat, add the cooked celery, onion, and carrots, and simmer uncovered for 30 minutes, or until the lentils are tender.  Remove and discard the whole onion and celery stalk and drain the lentils.  Place them in a medium bowl.
3. Meanwhile, whisk together the 1/4 c. of EVOO, the mustard, vinegar, salt, and pepper.  Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes.  Sprinkle with salt and pepper and serve.  The longer the lentils sit, the more salt and pepper you'll want to add.  Serves 4 to 6.

Shrimp with Lentils

recipe adapted from Ina Garten

Ingredients

• 1⁄2 pound lentils
• 3 tbs. EVOO, divided
• 4 small yellow onions, chopped
• 1 teaspoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 3⁄4 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh garlic (4 cloves)
• 1 1⁄2 cups chopped celery (4 stalks)
• 1 1⁄2 cups chopped carrots (3 carrots)
• 1 can GF chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons good red wine vinegar
• 1 1/2 lbs. large, white, raw shrimp, peeled

Directions

1. Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain. Meanwhile, heat 2 tbs. of oil in a saute pan, add the onions, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 30 minutes, until the lentils are tender. Add the vinegar and season, to taste. 
2. Preheat the oven to 400 degrees F.  For the shrimp, toss with remaining 1 tbs. of EVOO and sprinkle with salt and pepper.  Spread on baking sheet and roast for 6 minutes.  Serve shrimp over lentils.  Serves 4. 

 Garlic Roasted Shrimp

 Ingredients

• 1 lb. raw white shrimp, peeled
• 1 tbs. EVOO
• 1 tbs. lemon juice
• 4 cloves garlic, minced
• salt and pepper

Directions

1. Toss shrimp in oil, lemon juice, and garlic.  Let marinate for 30 minutes.
2. Preheat oven to 400 degrees.  Spread shrimp on roasting sheet and sprinkle with salt and pepper.  Roast for 5 to 6 minutes.  Serves 2.

Stuffed Green Peppers

Ingredients

• 2 green bell peppers
• 1 1/2 c. cooked lentils
• 1 c. cooked basamati rice
• 2 cloves of garlic, minced
• 1 tbs. canola oil
• salt and pepper

Directions

1. Slice tops off green peppers and reserve.  Hollow out the inside of each pepper.  
2. In a separate bowl combine lentils, rice, garlic, oil, and season with salt and pepper.  Stuff mixture down inside peppers and place reserved tops on peppers.
3. Place peppers in baking dish and cook at 375 degrees for 45 minutes to 1 hour.  Serves 2.  

Note: You can use whatever leftover cooked vegetables you have on hand to stuff the peppers.  Additionally you may use different spices to mix in with the rice and lentils.  I made an Italian style pepper with oregano, basil, marjoram, and rosemary.  A Mexican style pepper could be made by mixing in cumin, paprika, chili powder, and cayenne pepper.

Sausage with Garlic Lentils

recipe courtesy of Rachael Ray

Ingredients

• 1/2 pound lentils
• 1 fresh bay leaf
• 1 small onion, peeled and halved
• 4 large cloves garlic, grated or minced
• 1/3 cup extra-virgin olive oil
• 8 fresh sausages, pork, chicken or lamb, hot or sweet
• 1/4 cup fresh flat-leaf parsley, a generous handful, finely chopped
• Salt and freshly ground black pepper

Directions

1. Cover lentils by 2 inches with water, add bay and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.
2. In a shallow pastabowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.
3. Place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil, a little drizzle. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.
4. Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.