Currently viewing the tag: "lentils"
By French lentils I refer to the ones that used to be grown in Puy, France and were known as Lentille de Puy, but are now grown all over. I still think the Puy lentils are better, but the others are still excellent. This lentil holds its shape and has a nice meaty texture and flavor. The fennel and onions are cooked with the lentils and separately so you have two textures and the flavors differ as well.
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This dish is cooked so it is not soupy, but rather until there is just a bit of liquid left. You can add more vegetables as you wish, and mushrooms and/or sausages turns it into a full dinner for the carnivorous set. I like it next morning heated up with a couple of farm-fresh eggs poached or basted on top.
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This is a variation of a southeast Indian dish. You can skip the chilies if you don’t want it hot, or add more if you like it really spicy. If you are not fan of cumin, use the curry powder option. The dish will be “sweeter” tasting, rather than earthier, but will still be just as delicious. If you do not have pink lentils (which are more of a salmon color, really) use another type that will hold shape once cooked. This dish has more texture than a dal that is simply simmered until the lentils disintegrate, which is why the lentils are soaked.
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Inspired by Indian and Middle-Eastern cuisine, this dish has some heat to it coupled with big flavors. Make it without the chilis if you are not in the mood for heat. I use green Du Puy lentils here because they hold shape better than the more common brown lentil, but you can use either one.
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These packets are three recipes rolled into one. It seems like a long recipe, but it is not really hard. It does require a little time, but the rewards are great, and the steps can be broken up over a couple days or more. This is an easy recipe to expand, and all elements of the dish freeze well, so making extras is a good idea. You can freeze the lentils alone or combined with the vegetables, or freeze the entire packets for another meal. Once you have done this dish you will find shortcuts or variations of your own. The recipe is three parts; the lentils, the vegetable hash, and the assembled finished timbales (another name for the finished packets). When cutting up vegetables for the recipe, just remember that everything should be around the size of the lentils-keeping in mind the lentils will expand a little when cooked.
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