Lentil Salad
2 bay leaves
3 Tbsp red wine vinegar
1/2 cup olive oil
1/4 cup honey
black pepper
1/2 medium radicchio
2 oz. shaved pecorino cheese or goat cheese
2/3 cups chopped fresh basil
2/3 cups chopped fresh dill
1/2 cup chopped flat-leaf parsley
1 cup honey-glazed walnuts
Cover lentils with water in a medium saucepan.
Add bay leaves.
Simmer about 15 minutes or till tender.
Drain lentils. Discard bay leaves
Return lentils to pan.
In a small bowl whisk till combined: vinegar, 1/4 cup oil, 1/4 cup honey, 1/2 tsp. salt, pinch pepper.
Stir mixture into hot lentils, let cool slightly.
Pour 1/4 cup oil into a frying pan and place on high heat.
Cut radicchio into 8 wedges, place in hot oil, sprinkle with salt.
Cook 1 minute each side.
In a large bowl toss gently: lentils, radicchio, walnuts, cheese, herbs.
Add seasonings to taste.
Serve warm or at room temperature.
Lentil Stew
- 2 cups dry green lentils, rinsed
- 2 Tbsp canola oil
- 1 Tbsp butter
- 2 cups shallots, thinly sliced
- 4 cloves garlic, smashed, roughly chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 cups dried mushrooms whole or broken up
- 2 sprigs fresh thyme
- 1/2 sprig rosemary
- 6-8 cups vegetable broth
- hot mashed potatoes
- 200 g hard cheese (Grana Padano)
- 2 cups arugula
- olive oil to drizzle
- chili flakes
- garlic bread (optional)
Rinse lentils, set aside.
In a large braising pot on medium heat, add oil and butter.
Add shallots and garlic. Cook 5 minutes until tender
Add celery, carrots, mushrooms, cook 5-7 minutes.
Add thyme, rosemary, 6 cups vegetable broth.
Bring to boil and turn down to simmer.
Cook 20-25 minutes until lentils are tender, adding more stock if necessary.
Once lentils are tender, add 3 Tbsp mashed potatoes to thicken (optional)
Serve stew with mashed potatoes in a bowl.
Garnish with arugula, grated cheese, a drizzle of olive oil, chili flakes.
Serve with garlic bread.
Lentil Soup
This recipe is from a collection put together by a Hadassah chapter in Columbia, Missouri.
2 cups dried lentils
2 quarts water
2 tsp salt
2 carrots, diced
2 stalks celery, diced
1 medium onion, diced
pepper to taste
Wash and drain lentils.
Place in a 4-quart pot with water and salt.
Bring to a boil.
Add carrots, onion, celery.
Cover, reduce heat, simmer until lentils are tender, about 1-1/2 hours.
Strain soup, reserving liquid in pot.
Puree vegetables and return to pot with liquid.
Reheat and add pepper to taste.
Serves 10, 140 calories per serving.
