Lentils with Red Wine and Herbs

Ingredients

• 1 1/2 cups French green lentils (12 ounces)
• Salt
• 1 tablespoon extra-virgin olive oil
• 1 small red onion, finely chopped
• 1 garlic clove, minced
• 1/4 cup dry red wine
• 1 packed cup baby spinach (2 ounces)
• 1/2 cup veggie stock
• 1 tablespoon crème fraîche
• 4 lightly packed cups mâche (2 ounces) or arugula
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped cilantro
• Freshly ground pepper

Directions

1. In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.
2. Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed, about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the mâche, parsley and cilantro and cook until barely wilted, about 2 minutes. Season with salt and pepper and serve warm.

Source

Nutty Meatless Loaf

Yum...this is great! From BHG, 2010
Ingredients

• 1-1/4 cups dry red or yellow lentils
• 2 medium carrots, shredded
• 3/4 cup snipped dried apricots and/or golden raisins
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1-1/2 tsp. garam masala or 2 tsp. Jamaican jerk seasoning
• 2 cloves garlic, minced
• 1 Tbsp. vegetable oil
• 3 eggs, lightly beaten
• 1-1/2 cups cooked brown rice
• 3/4 cup pecans, toasted and chopped
• 1/2 cup mango chutney
• 1/4 cup chopped red sweet pepper
• 1/4 cup chopped peeled fresh mango
• Cilantro leaves (optional)

Directions

1. Preheat oven to 350 degrees F. In medium saucepan bring 3 cups water and lentils to boiling; reduce heat. Cover; simmer 10 to 15 minutes or until tender. Drain; set aside.

2. In 10-inch skillet cook carrots, apricots, onion, celery, garam masala, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally.

3. In large bowl combine eggs, cooked lentils, carrot mixture, brown rice, 2/3 cup of the nuts, half the chutney, and 1 tsp. salt.

4. Firmly press lentil mixture into a greased 9- or 9-1/2-inch deep-dish pie plate. Bake, uncovered, 25 minutes. In small bowl combine remaining chutney with sweet pepper, mango, and remaining nuts.

5. Evenly spoon chutney mixture on loaf. Bake 10 minutes more or until chutney mixture is heated through (loaf should read 160 degrees F). Sprinkle with cilantro leaves. Let stand 15 minutes; cut in wedges to serve. Makes 8 servings.

Dhal

Ingredients

• 8 ounces yellow lentils (channa dhal)
• 2 medium onions, diced small
• 2 garlic cloves
• 2 teaspoons black mustard seeds
• 1/2 teaspoon chili powder
• 1 teaspoon turmeric
• 1 tablespoon coriander
• 1 teaspoon cumin
• salt and pepper
• water

Directions

1. Wash lentils and pick out all the brown bits (as otherwise this will color the dhal a brown color).
2. Wash; place in a medium saucepan and cover with water 3-4 inches above lentils. Simmer for 45 minutes (lentils should be very soft when cooked), skimming the foam off the top of the water occasionally. Top up with extra water, if necessary.
3. Strain lentils, retaining the liquid. Blend lentils with some of the liquid in blender until smooth. Add more water if necessary--blend should be like a thick paste. Put to one side.
4. Place oil in medium saucepan. Add the mustard seeds and cook stirring until the seeds start to pop. Immediately add the onions and garlic. Cook, stirring until onions are soft. Add all the spices; stir and cook for another minute or two. Add the pureed lentils and stir well until fully mixed.
5. This freezes extremely well. Serve with curry and rice as an accompaniment.