Sunrise Lentil Soup With Lemon And Dill

Sunrise Lentil Soup With Lemon And Dill

From the Rancho Gordo Kitchen an easy recipe to kick off your New Year with good luck and good taste from The Rancho Gordo Kitchen.
Ingredients:

2 tablespoons EVOO

1/2 white or Yellow onion

2 garlic cloves, minced

1 celery stalk, diced

1 large carrot, diced

1 teaspoon cumin seeds

1/2 pound uncooked Rancho Gordo lentils, picked over and Rinsed

2 to 3 tablespoons fresh lemon juice

1 teaspoon Kosher salt, or to taste

Freshly ground pepper

Freshly grated lemon zest from 1 lemon,

Chopped fresh dill for serving

Crumbled Feta for serving (optional)

Directions

In a large soup pot, heat the EVOO over medium-low heat,   Add the onion, garlic, celery, carrot and cumin, and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minute.

Add 5 cups of water and the lentil to the pot.  Increase the heat to high and cover the pot, and bring to a boil.  Uncover, reduce the heat, and simmer, stirring occasionally, until the lentils are tender,  

45 minutes.  Some will fall apart during cooking.

Stir in 2 tablespoons lemon juice, and season with lemon juice to taste.  Serve hot, drizzled with lemon zest, dill, and feta, (if using).

Cook's Notes: I used Rancho Gordo's Pulugia Lentils which are a very small but tasty lentil.  With the lid off during the simmer, most of the liquid was lost to evaporation and absorption.  I had a pot of cooked lentils. I added almost two cups of water as I prefer a broth with my soup.  In my next pot I will add the salt when I add the vegetables.  If the vegetables are not cooked with seasoning,  when added after cooking the flavors do not have the depth.  

Also, don't overlook adding the dill.  The flavor it imparts adds so much to this soup!  DJM

Mixed Bean and Lentil Soup

 

Mixed Bean and Lentil Soup

Ingredients
3/4 cup or 100 g chickpeas
3/4 cup or 100 g cannellini beans
3/4 cup or 100 g lima or butter beans
3/4 cup or 100 g Borlotti beans
3/4 cup or 100 g kidney beans
3/4 cup or 100 g black-eyed beans
3/4 cup or 100 g laird (large green) lentils
3/4 cup or 100 g red split lentils

3/4 cup or 100 g coarse burghul
3/4 cup or 100 g short-grain rice
One onion, diced
2 tablespoon Olive oil

Directions

 

Wash the chickpeas and beans, cover them with water, and soak overnight.

The next day, drain and rinse these legumes, add 3 liters of water (or enough to cover the beans), and boil in a large saucepan. Reduce the heat and simmer the beans for 40 minutes.

Add the lentils, burghul, and rice to the legumes and simmer for 15 minutes.

Add oil to a hot pan and sauté the onion. When it has begun to color, add it to the soup mixture and simmer for 2 minutes.

Notes

Before soaking the legumes overnight, try adding 1 tsp bicarbonate of soda to soften them. Then, rinse them well. This will help them cook more quickly.

If the finished soup is too thick, add stock to adjust this soup to your preferred consistency.

Linsensuppe OR Lentil Soup

                                           

Linsensuppe or Lentil Soup

A hearty and comforting lentil soup packed with root vegetables and traditional German spices—perfect for chilly days. 

Ingredients

1½ cups brown lentils

1 onion, chopped

2 carrots, diced

1 celery stalk, diced

1 garlic clove, minced

6 cups vegetable or beef broth

2 tablespoons vinegar

Salt and pepper

Fresh parsley, for garnish 

Directions 

In a pot, sauté onion, garlic, carrot, and celery until soft. 

Add lentils and broth; bring to a boil. Lower heat and simmer for 35–40 minutes until lentils are tender. 

Stir in vinegar, season to taste, and garnish with parsley before serving.

Lentil Meatloaf ~. Vegan

                                                    

Vegan Lentil Meatloaf

This hearty Vegan Lentil Meatloaf recipe is full of flavor and succulent texture. Lentils and quinoa pack it with plant protein, delivering a wholesome and satisfying meal. Gluten-free!   Don't let the idea Vegan fool you.  If you are a meat lover you will not believe something that tastes this good is not prime beef!
Ingredients:

1/2 cup lentils, green or brown
1/2 cup quinoa
2 1/2 cups or vegetable broth or water

3 lage garlic cloves
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon salt
3 tablespoon ground flax seed
1 cup walnuts, toasted and chopped
1 tablespoon EVOO

1 cup carrots, grated
1 medium onion, diced small

2 celery stalks, diced small,
2 tablespoons tomato paste
1 1/2 tablespoons soy sauce
1 tablespoon mustard, dijon or stone ground
2 tablespoons balsamic vinegar
1/2 teaspoon black pepper
1/4 cup fresh parsley
2 tablespoons fresh rosemary
1/2 to 1 teaspoon salt, adjust to taste
Directions:

Cook the lentils and quinoa. Add lentils and water to a pot and bring to a boil, turn down and simmer for 5 minutes. Add quinoa, garlic cloves, bay leaf, thyme, sage and salt. Cover with a lid for 20 minutes until lentils are soft and liquid is absorbed. Add flax seeds while still hot, thoroughly mixing in and smashing the garlic cloves into the mixture, and roughly mashing the lentils.

Toast the walnuts at 325 for 8-10 minutes or until they smell toasty, cool and chop fine but with some texture. You can use a food processor to pulse until you achieve a coarse texture.

Sauté  the veggies. Sauté  carrots, onion, and celery in olive oil for 5 minutes until soft.

Combine the lentil loaf. In a large bowl, mix tomato paste, soy sauce, Dijon mustard, balsamic vinegar, black pepper, parsley, rosemary, and salt until thoroughly combined. Add in the toasted, chopped walnuts, sauteed veggies, and lentil mixture.

Make the glaze. In a small bowl, mix tomato paste, water, balsamic vinegar, maple syrup, sriracha, onion powder, and salt. Whisk until smooth.

Assemble. Line a 9×5-inch loaf pan with parchment paper (extending a few inches over the edge of the pan) and oil the uncovered sides. Spread a few tablespoons of glaze on the bottom. Firmly press the lentil mixture into the pan to help it stick together. 

Tip: You can prepare this stage up to 2 days in advance, the flavors really marry and improve if left to sit overnight, it will also stick together better. Before baking spread the remaining glaze evenly over the top of the loaf.

Bake in a preheated oven at 375°F for 20 minutes covered and 15 minutes uncovered. Let rest for at least 15 minutes before removing from the pan. See tips in notes.

Notes
Tips for removing from the pan- Allowing the parchment to extend a few inches on each side makes it easier to lift the loaf from the pan. It’s helpful to have someone assist you, with two hands on each side to distribute the weight evenly, preventing the loaf from buckling in the middle. Once the loaf is on the serving platter the parchment will come out from underneath with some gentle tugging.

You can also bake this in an 8×8 Pyrex dish and serve squares from the dish.

Lentils- Brown or green lentils cook fairly quickly and break down slightly, helping this vegan meatloaf hold together.

Storing leftovers– Cool the meatloaf to room temperature, wrap it, and refrigerate for up to 5 days.To freeze- Wrap cooled meatloaf in a freezer-safe container or bag and freeze for up to 3 months, whole or sliced. Thaw overnight in the refrigerator. To reheat- Heat the loaf or slices in the oven at 350ºF until internal temp reaches 145F

Make it Ahead– You can pre-assemble the vegan meatloaf up to 2 days ahead and store it in the refrigerator. Bring to room temp before baking.

Italian Lentil Soup.

 

Italian Lentil Soup

Lentils have been used in cooking since the early times of the Roman Empire.  This Soup is not only delicious, it is so easy to make

Ingredients
1/4 cup olive oil
1 medium onion
2 medium carrots
2 to 3 garlic cloves
2 to 3 celery stalks

1/2 cup white wine
14 oz can crushed San Marzano.tomatoes 

2 cups lentils, rinsed and picked over
8 cups chicken broth

large bay leaf

1/2 teaspoon dried thyme

fresh basil leaves.

S&P to taste.

optional, 1/2 teaspoon red pepper flakes

Directions:

Heat large pan then add 1/4 cup olive oil.  Add onion and sauté until softened.  Add the minced garlic and cook for just 1-2 minutes more.  

Increase heat to medium-high, add 1/2 cup white wine, cook for additional minute or so.

Add the remaining cut vegetables, crushed tomatoes and lentils. Cook for 1/2 hour

Finally add 1 bay leaf, 1/2 teaspoon dried thyme, 4-5 basil leaves, and salt and pepper to taste.  As an option you can add 1/2 teaspoon red pepper flakes.

Bring to a boil and then reduce heat to medium.  Partially cover and simmer for 30-40 minutes or until the lentils are soft.  Adjust the consistency of the soup by adding water.

Lentils, Sausage and Fennel

    

Lentils, Sausage and Fennel

For many cultures lentil are eaten January 1 with the saying your New Year will prosper with wealth.  That tiny legume is packed with protein.

Ingredients:
1 cup dried lentils
4 1⁄2 cups cold water
1 1⁄2 teaspoons salt, divided
1 medium fennel bulb, stalks discarded, reserving fronds (sometimes labeled "anise")
3 1⁄2 tablespoons virgin olive oil
1 medium onion, finely chopped
1 carrot, cut into 1/4-inch dice
1⁄2 teaspoon fennel seed
1 1⁄4 lbs Italian sausage links (prefer spicy) 
3 tablespoon chopped fresh flat-leaf parsley
1⁄2 teaspoon black pepper
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil, for drizzling

Directions:

Bring lentils, water and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes. 

While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons olive oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds and remaining teaspoon salt. 

Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. 

Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon olive oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board. 

Drain cooked lentils in a sieve set over a bowl and reserve cooking water. 

Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. 

Stir in parsley, pepper, 1 tablespoon vinegar and 1 tablespoon fennel fronds. Season with vinegar and salt. 
Cut sausages diagonally into 1/2-inch thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds.   Drizzle all over with extra-virgin olive oil. 
Makes 4 (main course) very generous servings.

 

Lentil Meatballs With Indian Coconut Curry Sauce ~ Vegetarian ~ Vegan

Lentil Meatballs With Indian Curry Sauce

This dish will fool a guest that cannot believe the "meatballs" are made of lentils and quinoa with the addition of spices.  The flavor is unbelievable!

Ingredients

Meatballs:1 cup Caviar lentils, black1 tsp Fennel seed 1/2 cup Quinoa

1/3 cup Cilantro 

1 tsp Garlic, granulated 

4 cloves Garlic 

1 tbsp Ginger, fresh 

1 Tomato, large with juices

6 oz Tofu, firm

1 14 ounce can Coconut milk

1 tbsp Lime juice

1 tsp Brown sugar 

1/4 tsp Cayenne 

1 tbsp Fenugreek, dried leaves 

1 tsp Kosher salt 

1 Pepper, fresh cracked 

1/2 tsp Salt 

1 tsp Turmeric, fresh

Oils & Vinegars
2 tbsp Olive oilDirections:On high heat, bring lentils and fennel seeds to a boil in a small pot with 3 cups water. Cover, turn heat to low and simmer 25 minutes. Drain well.

On high heat, bring quinoa to a boil in a small pot with 1 cup of water. Cover, turn heat to low, simmer 15 minutes, turn heat off, leave covered.
Make the vegan lentil meatballs. Pre-heat oven to 400F.  In a food processor, place the cooked quinoa, and half of the lentils, and pulse until the texture of coarse sand—place in a large bowl. Add the remaining lentils, salt, granulated garlic, and chopped cilantro to the bowl and mix well.
In the same food processor add the tofu (blotted well, broken apart) and olive oil.  (The tofu will bind the mixture and oil will keep them from drying out.)  Pulse tofu and oil until a smooth paste, scraping down the sides as necessary. Scoop it into the lentil mixture and mix it in well.

Make the sauce. In a skillet or saute pan, over medium heat, saute garlic and ginger in olive oil, until just golden, stirring often to prevent scorching. Add turmeric ( root, or ground) sauté 1 more minute. Add diced tomato, and sauté until most of the juices evaporate, about 5-8 minutes. Stir in coconut milk, fenugreek leaves, lime, brown sugar, salt, cayenne and pepper. Taste for salt. Bring to a simmer, then turn off the heat until ready to serve.

Prepare a parchment-lined baking sheet. With your hands, kneed lentil mixture briefly so it’s thoroughly mixed and salt and spices are evenly distributed. With wet hands form small ping pong sized balls. Place on baking sheet and place in the 400 F oven for 20-25 minutes.
5.Warm the sauce and place lentil meatballs in the sauce, and sprinkle with cilantro. Serve immediately.  Serve over rice or polenta.

Tofu is whipped in a food processor into a thick paste, and acts as the binder here. Fold this into the lentil-quinoa mixture.

Garlicky Lentil Soup with Swiss Chard and Lemon ~ Vegan

Garlicky Lentil Soup With Swiss Chard

The onion and garlic mixture might tempt you to eat just that.  Do not overcook the soup as the ingredients loose flavor.  

Ingredients:           

1/2 cup brown or green whole lentils
1 teaspoon kosher salt, divided
1/4 cup extra virgin olive oil
2 cups finely diced yellow onion
Few grinds black pepper
1/8 teaspoon coriander
4 cloves garlic, minced
1 bunch Swiss Chard, cleaned, trimmed, and chopped into 1-inch     

   pieces
3/4 cup cilantro, coarsely chopped
1 1/2 teaspoons unbleached all-purpose flour
3 tablespoons freshly squeezed lemon juice

Directions 

In a 2- or 3-quart soup pot, bring lentils, 4 cups water, and ½ teaspoon of salt to boil over high heat. Reduce heat and simmer, covered, just until lentils are tender, about 15 minutes.

Meanwhile, in a medium sauté pan, heat the olive oil over medium heat. Add the onions and season with 1/2 teaspoon of salt, the coriander, and pepper. Sauté until very soft and translucent. Add the minced garlic and sauté just until fragrant, about 2 minutes. 

Add the Swiss chard mixture to the lentils, stir in the lemon juice, and heat through for just a few minutes. Taste and adjust seasoning.

Serve warm, but not piping hot, for best flavor. Top bowls of soup with chopped cilantro.   Serves 4 

Lentil Bolognese ~ Vegatarian

 

Lentil Bolognese

Rich and robust, this plant-based Lentil Bolognese is hearty, “meaty” and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy.  Recipe from "Feasting At Home"
Ingredients:
2 tablespoons olive oil
1 large onion, diced
1 1/2 cup carrots, small diced
1 1/2 cups celery diced
4–6 cloves garlic, rough chopped
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili flakes- optional
1 tablespoon fresh oregano or thyme (or 2 teaspoons dried Italian herbs)
1/3 cup tomato paste
Generous splash red wine (optional) 1/4 cup-ish
1 1/4 cup black caviar lentils (or other small lentils- see notes)
3 medium tomatoes, diced with juices (or sub a 14-ounce can of diced tomatoes or crushed tomatoes)
3 1/2 cups veggie stock or broth (or sub water plus 2-3 boullion cubes)
3/4 cup hemp hearts, or ground toasted walnuts or pecans
2 teaspoons balsamic vinegar

Directions:
Heat oil in a large pot or dutch oven over medium-high heat. Add the onion and saute for 2-3 minutes stirring until fragrant. Lower heat to medium, then add the carrots, celery, garlic, salt, pepper, chili flakes, and herbs. Saute 7-8 minutes, stirring.

Add the tomato paste, browning it just a bit in the pan (this will deepen the flavor), then deglaze with wine if you want, scraping up any brown bits. Once most of the wine has cooked off add the tomatoes and their juices, cook them down for just a few minutes.

Add the lentils, veggie stock and hemp seeds or walnuts. Bring to a boil, cover tightly, lower heat to low, and simmer gently 20-25 minutes, or until the lentils are tender. Uncover.

Continue cooking uncovered until most of the liquid has cooked off. Stir in the balsamic vinegar, taste, and adjust salt, pepper, vinegar and chili flakes to your liking. Keep in mind, you want this just slightly salty if tossing with pasta.

Serve this tossed with your favorite pasta or serve it over this creamy polenta or this Instant Pot Polenta. Sprinkle with optional pecorino cheese… or try this Vegan Cheesy Sprinkle!
Notes:

If using hemp- use the shelled soft “hearts”- not the whole seeds ( these will be gritty).

If your veggie broth is bland or your bolognese is bland, you can intensify the depth here by adding a tiny splash of soy sauce, or miso paste mixed with a little water, or a little veggie stock bouillon paste.

Feel free to sub-French Green Lentils or Split Red lentils

This can be made ahead and will keep up to 4 days in the fridge.

One Pot Sausage And Lentils

 One-Pan Sausage & Lentils

With canned lentils and ready-to-cook sausages, this dish is quick, easy and delicious. Mild Italian links work well here, but feel free to use any favourite sausage. A leafy green salad and some crusty bread would be excellent accompaniments. 

Ingredients:

1 tbsp (15 mL) olive oil

4 mild Italian sausages, about 1 1/4 lbs (565 g) total

1 medium red onion, thinly sliced

1 medium zucchini, cut into 1/4-inch (5-mm) rounds

1 orange pepper, cut into 1/2-inch (1-cm) dice

Salt to taste

2 cloves garlic, thinly sliced

1 sprig rosemary

1 can (540 mL) lentils, drained and rinsed

1 cup (250 mL) vegetable broth

1/2 cup (125 mL) water

2 tsp (10 mL) cider vinegar

1/2 cup (125 mL) crumbled feta cheese

1/4 cup (60 mL) roughly chopped parsley 

Directions:
Heat oil in a large high-sided pan over medium-high heat. Add sausages and cook until golden brown, 3 to 4 minutes per side. Transfer sausages to a plate.

Reduce heat to medium. Add onion, zucchini and pepper. Season with salt. Cook, stirring occasionally, until vegetables start turning golden, 3 to 4 minutes. Add garlic and rosemary. Cook 1 minute. Add lentils, vegetable broth and water. Stir to combine. Bring to a boil, then reduce heat to medium-low. Top with sausages and any juices. Partially cover and simmer until sausages are cooked through, about 10 minutes.                                                                                                    

Remove from heat. Drizzle with vinegar. Sprinkle with feta and parsley.  Serves 2 to 3

Greek Lentil And Spinach Soup With Lemon

                                          

 

Greek Lentil And Spinach Soup With Lemon

In addition to all its other virtues, this brightly flavorful, easy soup from an almost three-decade-old cookbook is vegan, gluten-free and low-fat. Don’t skip the clean zing of lemon, which makes it sing.

Storage notes: The soup can be refrigerated for up to 2 weeks or frozen for up to 3 months.

Ingredients
1 pound brown or large green lentils, rinsed and picked over
10 cups vegetable broth or water
1 jalapeño pepper, stemmed, seeded and chopped
2 teaspoons whole coriander seeds
1 1/2 teaspoons cumin seeds
2 1/2 teaspoons dried oregano
2 bay leaves
2 medium Yukon gold, russet or red potatoes (1 1/4 pounds), scrubbed and cut into 1/2-inch dice
10 ounces baby spinach, chopped
1 small butternut squash (1 pound), peeled, seeded and cut into 1/2-inch dice (about 3 cups)
2 tablespoons olive oil
1 large onion, chopped
2 ribs celery, with leaves, sliced
3 large garlic cloves, finely chopped
2 teaspoons kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1/3 cup fresh lemon juice
2 lemons

Directions:
In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano and bay leaves. Bring to a boil, then reduce the heat to low. Simmer, partially covered, about 30 minutes, until the lentils are tender.

Add the potatoes, spinach and butternut squash, re-cover and cook another 15 to 20 minutes, until the potatoes and squash are tender.

Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add the mixture to the soup, deglazing the skillet with a little soup liquid and adding the deglaze contents back to the soup pot. Add the salt and pepper, taste, and add more if needed. Pick out and discard the bay leaves.

Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table.

Vegetarian Burgers Black Bean Mushroom Lentil Burgers

Vegetarian Burgers   Black Bean Mushroom Lentil Burgers

These vegetarian burgers stand up on the grill like any of their meaty counterparts. Puréeing the black beans gives the burgers binding power while keeping the lentils and vegetable chunky provides a wonderful balance of textures. If you have any patties left over, they will pair nicely with a crisp green salad.

Ingredients:

1 tbsp (15 mL) olive oil
2 cups (500 mL) thinly sliced shiitake mushrooms, about 100 g
1/2 cup (125 mL) finely diced red bell pepper, about 1/2 pepper
1/2 tsp (2 mL) salt, divided
2 garlic cloves, finely minced
1 can (450 mL) black beans, drained, rinsed and patted dry
1 large egg
1 tsp (5 mL) chilli powder
1 tsp (5 mL) smoked paprika
3/4 cup (175 mL) canned lentils, drained, rinsed and patted dry
3/4 cup (175 mL) bread crumbs

TO ASSEMBLE
Gruyère cheese, thinly sliced
4 whole wheat burger buns
Mayonnaise
Yellow mustard
Baby arugula
Smashed avocado
Salt and freshly ground pepper to taste

Directions:

1. Heat oil in a large frying pan set over medium heat. Add shiitake mushrooms, red bell pepper and 1/4 tsp (1 mL) salt. Cook, stirring often, until vegetables are tender and lightly golden, 7 to 10 minutes. Add garlic and cook for 1 minute. Scrape mixture into a bowl and set aside to cool completely for about 20 minutes.

2. To a food processor, add black beans. Whirl until the mixture is as smooth as possible (some lumps will remain). Add egg, chilli powder smoked paprika and remaining 1/4 tsp (1 mL) salt. Continue to whirl until fully combined, scraping down sides of the bowl as needed. Add cooled vegetables and lentils. Lightly pulse just until combined, about 5 pulses. The mixture should remain rough.

3. Scrape the mixture into a large bowl along with bread crumbs. Gently mix until combined and shape into 4 equal-sized burgers, about 3/4 inch (2 cm) thick (see TIP).

4. Cook burgers over a high grill for 5 minutes per side, until grill marks appear and the burgers are heated through. Arrange Gruyère slices over burgers for the last 2 minutes of cooking to melt.

5. Toast buns on the grill, if desired. Smear bottoms of buns with mayonnaise and yellow mustard; top each one with arugula, 1 burger and avocado. Season with salt and fresh pepper. Serve immediately.

Serves 4

TIP Burgers can be made up to 1 day in advance, covered with plastic wrap and refrigerated.

 

Carrot And Lentil Salad With Mustard Vinaigrette

Carrot And Lentil Salad With Mustard Vinaigrette 

Lentils cook very quickly so you don’t have to make a huge batch and then figure out what to do with them. Unsoaked, they cook in about 20 minutes! That’s hard to beat.

Obviously, they thrive in hot dishes like soups and stews, but a favorite winter salad has been a very French salad of green lentils, grated carrots, and a strong Dijon mustard vinaigrette. The carrots are meaty and substantial, the lentils creamy and indulgent, and the vinaigrette is rich and assertive. Best of all, there’s no lettuce to wash!

Ingredients:

2 garlic cloves, minced

½ yellow onion, finely 

1 teaspoon Dijon mustard (or to 

3 tablespoons white wine vinegar or Champagne vinegar (or to 

½ cup olive 

Salt and pepper to 

2 to 4 carrots, peeled then grated (about 2 cups 

1 cup cooked lentils, Rancho Gordo French or Green 

1 cup chopped fresh parsley

Serves 2 to 4

Directions:
In a small bowl, combine the garlic, onion, mustard, and vinegar. Slowly whisk in the olive oil to make a vinaigrette. Season to taste with salt and pepper.

Place the grated carrots in a serving bowl. Add your desired amount of vinaigrette and toss to coat. (You may have some leftover vinaigrette.) Add the lentils and parsley and toss gently. Taste and adjust the seasonings before serving.

Braised French Lentils

                                                                               

                                                       

   Simple Braised French Lentils

Simple Braised French Lentils – nourishing and comforting and a delicious healthy side dish that pairs well with so many things! Leftovers can be frozen, or repurposed into breakfast or into a salad!

Ingredients
2 tablespoons olive oil
1 onion, diced ( or sub 1 large leek)
1 cup diced celery (or fennel bulb)
1 cup diced carrot ( or beet!)
3–4 garlic cloves, rough chopped
1 1/2 cups French Green Lentils (Le Puy, or small black lentils– beluga, caviar, etc. )
1/4 cup sherry wine, red wine, white wine, or marsala wine (or skip it and add 1 teaspoon red wine vinegar at the end)
4 cups veggie or chicken stock ( or water and 1 bouillon cubes)
2 teaspoons salt
1/2 teaspoon mustard- whole grain or dijon (optional)
4–5 sprigs fresh thyme (or 1 teaspoon dried)
2 bay leaves

Directions
Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring.

Add the wine. Let this cook-off, about 2 minutes.

Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender.

When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.

Leftovers can be frozen for later use, or refrigerated and made into a salad the next day- adding fresh veggies and a simple vinaigrette. Or use for breakfast, warmed on toast, with Sauteed Greens, a poached egg and an herby green sauce like gremolata or Leek oil. 😉

Notes
Leftovers can be frozen for later use, or refrigerated and turned into a salad the next day- adding fresh veggies and a simple vinaigrette. Or use for breakfast, warmed on toast, with a poached egg and an herby green sauce like gremolata or Leek oil. YUM. 😉

These French green lentils were quite small- which allows them to cook quickly! Larger lentils may take longer to cook- check at 25, and add more liquid if need be.

I love the flavor of Sherry wine here- yes, it is kind of “old-school”but it adds a tasty complexity and subtle sweetness. Do not confuse this up with Sherry vinegar. 😉

 

Lentil Soup ~ Instant Pot

Instant Pot -  Instant Pot

Prep Time: 5 minutes
Cook Time: 18 minutes

Ingredients:
6 Quart Instant Pot
1 medium onion, chopped
2 large carrots, chopped
2 small celery, chopped
2 cups green or brown lentils, rinsed & drained (uncooked)
28 oz can diced or crushed tomatoes, low sodium
2 tsp cumin
2 tsp oregano
1 tsp salt*
Ground black pepper, to taste
2 bay leaves
2 bouillon cubes + 10 cups water or 10 cups veggie stock, low sodium**
11 oz box of spinach or kale
1 large garlic clove, grated
Parmesan cheese, for serving
8 Quart Instant Pot
1 large onion, chopped
3 large carrots, chopped
2 small celery, chopped
3 cups green lentils, rinsed & drained
28 oz can diced or crushed tomatoes, low sodium
1 tbsp cumin
1 tbsp oregano
1 1/2 tsp salt*
Ground black pepper, to taste
3 bay leaves
3 bouillon cubes + 14 cups water or 14 cups veggie stock, low sodium**
11 oz box of spinach
1 large garlic clove, grated
Parmesan cheese, for serving

Directions:
In Instant Pot, add onion, carrot, celery, lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add water enough to fill up to 2/3 full line or approximately 10 cups.***
Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin.
Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
Open the lid, add spinach and garlic, stir and serve hot garnished with Parmesan cheese.  7 Servings

Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
Make Ahead: Refrigerate chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
Freezer Meal: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 cups of water for 20 minutes. Do quick release, then add spinach and garlic.
Notes:
*Add less salt if using not low sodium tomatoes and stock.
**I highly recommend to buy organic bouillon cubes available at many grocery stores – cheaper and more convenient than carton broth. You can also do half stock/half water to cut back on cost.
***If your inner pot doesn’t have 2/3 full marking, it is very important to fill the pot only 2/3 full when pressure cooking. Ignore the cups, L and near the edge Max ticks. Your pot always should be not more than 2/3 full when making soup.
Tips:
Greens: Now is the time to add spinach or kale. Use in soups, green smoothies or make healthy spinach dip.

Fresh garlic: Nothing brightens up a soup like fresh garlic.

Parmesan cheese: Stir and serve soup hot garnished with Parmesan cheese. If you are strict vegan, skip Parmesan. If you are strict vegetarian, I believe they sell vegetarian Parmesan cheese or skip.
All those layers of healthy flavors! Enjoy!

Variations
Red lentils: Reduce cooking time down to 12 minutes. Red lentils also do not hold their texture as well as green or brown lentils. Be prepared to be OK with more mushy soup. I love it too!
Diced ham or sausage: Just add it along with other ingredients. No changes to the recipe.
Fresh or frozen chicken: Throw a few pieces. No changes to the recipe.
3 quart Instant Pot: Cut 6 quart ingredients measurement in half. Same cooking time. Your pot always should be not more than 2/3 full when making soup in a pressure cooker.