Wednesday, Feb. 01, 2012 - 3:52 p.m.
Lentils for a New World
Delicious lentils super star method ******************
- bring 3 cups of big brown lentils to a boil in 5 cups water in big pot - do not stirr them or put a lid on - watch carefully as they approach the boiling point as they will cast off a considerable amount of white foam- remove this carefully with a bog spoon, it is the water soluble proteins and waxes and starch cloud, dispose into sink but note the foam will not break down even after if cools. ** this foam is the part that induces gas so get it all out and don't listen to anyone who says different - reduce heat to simmer, put lid on, watch carefully as its only a few minutes left to cook - maybe 5- 10 max. - when the lentils are barely cooked el dente- remove from heat, drain off all water which will be darkish, return them to stove, NOW with heat off - put lid back on allow their latent heat to dry cook the lentils completely- aprox 15-20 min. --------------------------------------------------------------------------- This is starting with super delux lentils ---there is enough for three different dishes 1) LENTIL STEW--my favourite 12 oz tin of diced tomatoes or fresh is even better 2=3 stalks celery chipped fine 1 carrot cut fine 2 onions cut fine or a leek of you can get it lots of black pepper- garlic to taste salt really helps bring these ingredients to a mild boil, add 1 cup or more of cooked lentils reduce heat, simmer with lid on low for 20 mins. the rising smell is wonderful .. Idea is to achieve the most lentils you can get in the mix so its thicker stew not soupey. serve in a bowl with - lots of chopped parsley and a good shot of lemon juice just as you serve it-even a twist of hot sauce- delicious ! ** dairy version _ add a blob of sour cream or cottage cheese and then garnish with chopped parsley and final shot of lemon juice what you don't finish at that meal thickens up in standing. it is ideal for microwaved lentil burritos next day ** dairy version.. nuke the lentil , pour on tack flat bread, grate some sharp cheese over and wrap it up These are delicious - but if you make extra to eat cold later , put a leaf of lettuce down first to prevent the taco from getting soaked with the lentils ---------------------------------------------------------------------------
FRIED LENTILS ************** heat up fry pan, add oil and when oil gets hot add tbsn each of ground cumin and black pepper and allow their flavours to pass into the oil, stirr so it doesn't burn ' about a minute fine chop an onion, celery green pepper whatever _grate a little carrot add to hot flavoured oil when veggies are hot all way through add 1 cup or more of precooked lentils add more oil if you wish, stirr fry all till lentils slightly dry and onions are going transparent and bell pepper & shredded carrot is less visible.. about 5 min add some tomato pure fresh or tinned enough to wet it , and chopped garlic stirr till tomato is hot all the way through a minute or two.. serve on a bed of chopped lettuce and salt if required when assembled.. this with Humus a poached egg and a boiled potato is wonderful its OK reheated but better made up just once -------------------------------------------------------------------------- LENTIL SOUP ------------- a small potato diced small a carrot cut fine bring to a boil = reduce heat cook till somewhat soft drain cooking water away add a fine diced onion,. 2 cups water or broth 1 cup of pre cooked lentils black pepper simmer with lid on 15 min ladle out into bowl add generous shot of lemon juice and a little fresh chopped garlic greens or scallions cilantro whatever you can get ** options: add a little pre cooked pasta before simmering delicious with a hard boiled egg and or felafels or you can poach an egg in the soup immnediately before serving does not reheat as well as fresh assembled- ------------------------------------------------------------------------- LENTIL TACO * a red or white dhal lentil version is equally as good ) _ ------------- add cumin and pepper to hot oil as above in a big fry pan add finely chopped onions and as much grated carrot as you dare stirr fry a minute till aroma rises put 1 cup plus of pre cooked lentils into a blender.food processor with a little water and pure' to a paste.. add that paste to the veggies in the fry pan and refry just like Mexican beans, always keep it moving- as you expose the layer of lentil to the hot pan the sugars caramelize in the little crust that forms at the bottom, fold that in, expose a new surface let it get slightly crispy fold that in as it dries out add a little water- you can;t go wrong if it too wet just keep cooking till it dries out some more signs its done: onions and carrot disappears from sight aroma is rich you can see fresh crusting on every fold over serve on a bed of chopped lettuce= and you can flavour with anything you like. I prefer diluted Vindaloo curry sauce
** options: fold into a taco or corn tortilla and add hot sauce these are remarkably satisfying and keeps me full for hours I never use dairy on this recipe but you could if you wanted mixture stores & freezes well so make a lot at once you can't over make this stuff, you can only undermake it it nukes wonderfully and makes an instant hot protein dip for natcho chips or whatever crackers.. you can use fresh veggie to scoop it up or it is a good quick base for an instant vegetable soup sort of like a Mexican Miso.. I absolutely adore this stuff and feel rich when i have a lot around if lentils are expertly prepared they will not induce gas if casually prepared you will be changing your underwear every half hour ------------------------------------------ do you ever make felafels from the dry mix? choose a Lebanese or Egyptian brand, I don';y like the Israeli mixes as its unsifted junk they package for Arabs they don;t like in the Gazza slums.. mix the felafel powder in very hot water stirr well it is ready in about 20 minutes rehydration it is best used within an hour or two of hydration, it is terribly gluey after 24 hrs and bitter when ready to fry. have a bunch of finely chopped parsley ready blend in the chopped parsley with the moist felafel paste and form the 2 inch flattened balls,, The parsley really lightens the texture up and they are far less greasy and also cook quicker. I usually add parsley its not an option.. Yum this stuff is all so good going down and passing the next day esp the felafels which can be constapation killers if not prepared expertly thanks for the opportunity for me to write it all out
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