Joanna's Simple Daal

Joanna’s Simple Daal  one of these days I'll make more and take a photo.

Prep Time: 5 minutes
Cook Time: 20 minutes
Serves 4-6

Ingredients:
1-2 tbsp butter
1-2 tbsp Joanna’s base - 4 cloves garlic, 1 piece (2”) scraped ginger root, 1 chopped onion, processed in food processor until it’s a paste (10-20 seconds)
1 tsp mustard seeds
And a secret ingredient….1-2 tsp powdered French onion soup mix
¾-1 cup small dark green round Indian lentils (take hardly any time to cook)
1-2 cups water

Directions:
1. In a medium saucepan over moderate heat, melt butter and sauté Joanna’s base and mustard seeds for a minute or so…until the mustard seeds start to pop and the fragrance is everywhere. Add the lentils and toss so that they are coated with the seasonings.

2. Add one cup of water and cook over low heat, stirring occasionally and check for thickness. Some people like it very soupy, we like it thick enough to pick up on Naan bread. Adjust with more water if you like it thinner, or turn the heat up a bit, if you want more water to evaporate.

Hearty Kale, Lentil & Quinoa Soup

From Mairlyn Smith's The Vegetarian's Complete Quinoa Cookbook 

Printable Recipe

Prep time: 10 minutes
Cooking time: 30-40 minutes
Serves 8
Freezes well

Ingredients:
1 tbsp canola oil
3 cloves garlic, minced
1 medium onion, diced
2 medium carrots, scrubbed and sliced into 1/2" coins (I chopped all my vegetables in the food processor to fool my family... good thing they like thick puree soups)
2 small parsnips (I had a couple just sitting in my vegetable bin)
1 celery stalk, diced
2 tsp garam masala (I used Epices de Cru Masala Grill Blend)
1/4 tsp cayenne pepper
2 bay leaves
1 tsp dried thyme leaves
1 tsp dried oregano leaves
5 cups water
1 can (28 oz/794 g) diced tomatoes (but since my family has tomato issues I used Muir Glen Crushed Fire Roasted tomatoes)
1 cup dry brown lentils (since I didn't have any on hand, I used split green dal - or ... lentils), well rinsed and drained
1/2 cup quinoa, well rinsed and drained
2 cups fresh Kale, thick stalks removed and leaves chiffonade
2 tbsp balsamic vinegar

Directions:
1. Prepare all the ingredients to simplify the actual cooking.

2. Heat the oil in a large Dutch oven or soup pot over medium heat.  Add the onion, garlic carrots and celery (and in my case parsnips) and saute until slightly softened (about 5-10 minutes).

3.  Stir in the garam masala, cayenne pepper and bay leaves.  Mairlyn suggests rubbing the thyme and oregano between your fingers to let all the fragrant oils escape.  I, of course didn't read well and just threw them in with the garam masala and let them cook for another minute or two.

4.  Add the water, tomatoes, lentils and quinoa and bring the soup to a boil.   Then reduce the heat to low and simmer uncovered for at least 20 minutes... time for the quinoa and lentils to absorb lots of broth.

Just before serving, stir in the kale and toss for a minute or two until the kale has wilted.  Season with a drizzle of balsamic vinegar and serve.

Lentil, Chorizo, Swiss Chard & Mushroom Soup

Printable Recipe

Prep time: 30 minutes
Cooking time: 90 minutes to 2 1/2 hours (I love to let it cook for 2 hours and then just turn the burner off but let it sit there until it cools on its own to package for freezing.  2 cup containers make for perfect 1-2 portions whenever the craving for hearty soup grabs you.)
Serves 8-10 Freezes well

Note:  All the ingredients are simply guess-timates, simply look in your fridge or at the local market for what's there.  (3-4 cups root vegetables plus any greens)

Ingredients
2 tbsp olive oil

2-3 links of fresh chorizo sausage, (or your favorite fresh sausage) See Step 1 for how to make them into meatballs quickly
3-4 leeks, light green and white parts only, thinly sliced (about 2 cups)
2 large carrots, grated (about 1 1/2 cups)

2-3 parsnips, grated (about 1 cup)

1/2 fennel root, finely chopped (about 1 cup)

1 cup Swiss Chard stalks, chopped
2-3 cups Swiss chard leaves, coarsely chopped

2 cups cremini mushrooms, coarsely chopped

1 cup dried wild mushrooms, reconstituted in boiling water and coarsely chopped.  RESERVE THE LIQUID to add to the broth
4 cups/1 liter chicken broth
2 cups green lentils, washed in strainer (pick out any stones)
1 tin (14oz/450ml) diced tomatoes in their juice (I like fire roasted)
1 small bunch of fresh thyme sprigs or 1-2 tsp dried thyme

1 clove garlic, thinly sliced

 water  (2" higher than soup fixings)

2" rind of hard cheese like Manchego or Parmegianno Regianno 

1/2 dried chorizo sausage (I had a hard piece in the fridge which added a mellow flavor)
Salt & pepper to taste
Dash or two of apple cider vinegar (when serving – optional)

Directions:
1. Heat the olive oil in a large Dutch oven or large soup pot on medium high heat. Slide small balls of fresh chorizo out of casings into the pot (size - about 1 tsp).  Once all the "meat balls" are in the pot, shake the pot to keep them form sticking.  Once browned, add the leeks and mushrooms, adding a little more oil if needed.  Saute until the leeks soften and the mushrooms start to golden.

2. Grate and slice the vegetables separately so they are the same consistency during cooking.  I use a food processor to speed things up - not to mention that my Honey and grandsons don't think they're fond of veggies.  Oh, the tricks I do!  Note:  save the Swiss chard leaves for step #5.

3. In the meantime, soak the dried mushrooms in enough boiling water to cover.  (15 minutes or so.  They should be soft by the time the rest of the vegetables are softened a bit).  Drain, reserving the liquid to add to the soup along with the broth.  Coarsely chop the mushrooms.

4. Add all the chopped/grated vegetables, diced tomatoes and their juice, garlic, the thyme springs.  Toss well and cook for 15 minutes or so to soften a bit and meld the flavours.  Add liquid (broth & mushroom liquid) and bring to a gentle boil.

5. Add the rind, Swiss chard leaves and dried chorizo.  Reduce heat to low and cook for at least 45 minutes.  I like to let it simmer for a couple of hours).  Add water as needed to get the consistency you like.  Remember that the lentils and veg will absorb liquid, so start with enough water to cover everything by two inches.

6.  Taste for seasonings and add some apple cider vinegar.  You could add about 1/4 cup to the pot, stir well and let it cook uncovered for 5 minutes to absorb it or else the soup will taste very vinegary.  Or you could drizzle a bit over each bowl at serving.  I prefer the first method.

Coconut Curry Rice & Lentil Soup

Adapted from Bal's Quick and Healthy Indian

Printable Recipe

Hands-on time: 10 minutes

Cooking time: 30-45 minutes

Serves 4-6

Ingredients:

2 tbsp grapeseed oil

1tbsp cumin seeds

1 tbsp Garam Masala (this time I used a mellow Kashmiri masala from Epices de Cru)

1 tsp ginger masala (see bottom for recipe)

8-10 fresh/frozen curry leaves

2-3 leeks, white & light green parts only, coarsely chopped

6 cups lamb broth (or vegetable broth for a vegetarian version)

1 cup brown rice (uncooked)

1 cup split red lentils (masoor dhal)

1 cup coconut milk

1 can (19oz/411ml) fire roasted diced tomatoes and their juice

1 beet, peeled and coarsely chopped

1 bunch beet greens, coarsely chopped

Shredded lamb from lamb stock prep (optional)

1 green chili, seeded and finely chopped (I used the Jalapeno pepper I had in the fridge)

¼ cup fresh cilantro leaves, chopped for garnish

Directions

1. Heat the oil in large Dutch oven or pot over medium high heat.  When the oil is hot, add the cumin, garam & ginger masala and curry leaves.  Sauté for 10-15 seconds, until fragrant and then add the leeks and sauté for 5 minutes or until they begin to soften.

2. Add the rest of the ingredients to the pot (except the cilantro leaves) and bring to a boil.  

3.  Reduce the heat to low and simmer covered until the rice and lentils are tender (about 30 minutes or so).

4.  Taste for seasoning.  If you’re like my Honey, who likes his soup thick, continue to cook uncovered until it’s the consistency you like.   I added a dried red chili pepper at this stage for more heat.

Serve in soup bowls and sprinkle with fresh chopped cilantro.   Great with Naan bread.

Ginger Masala

Makes ½ cup

Ingredients:

¼ cup ground cumin

2 tbsp ground coriander

2 tbsp ground ginger

1 tbsp garam masala

½ tsp salt

½ tsp pepper

Directions:

Combine everything in a bowl.  Store in a glass jar with a tight fitting lid.

French Lentils with Roasted Roots, Caramelized Onions & Thyme

French Lentils with Roasted Roots, Caramelized Onions & Thyme
From Clean Start

Printable Recipe

Serves 6

Prep time: 10 minutes
Cooking time: 40-60 minutes

Ingredients:
1 rutabaga/turnip, peeled and diced small
1 celeriac (celery root) peeled and diced small
4 tbsp extra virgin olive oil
¾ cup dry French lentils
3 cups vegetable stock or water (I used my own roasted veg broth)
Sea salt
4 tbsp lemon juice
1 large red onion, diced
4 cups thinly sliced mushrooms (I didn’t have any, so I used about 1 cup reconstituted dry wild mushrooms & am saving the cooking liquid for another time)
1 tbsp mirin (I used Shaoxing cooking wine)
2 tbsp fresh thyme leaves
Garnish: fresh Italian/flat leaf parsley, chopped

Directions:
1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with aluminum foil (for easy cleanups).

2. In a large bowl, toss the rutabaga & celeriac with 2 tbsp of the olive oil and arrange the vegetables in a single layer on the baking sheet(s) – don’t crowd them or they’ll just steam. Better to use two pans. Roast for 20 minutes and toss. Return to oven and roast until tender (anywhere from 15-30 minutes, depending on how small the dice). Remove from the oven and set aside.

3. While the vegetables are roasting, rinse the lentils and place in a pot of vegetable broth and a pinch of salt. Bring to a boil and reduce heat to low. Cover and simmer until tender (about 20 minutes). Remove from heat and drain well. Toss with 1 tbsp oil and 1 tbsp lemon juice and set aside.
4. In a large skillet over medium heat, sauté the onion in the remaining oil until they start to brown (5-7 minutes). Add the mushrooms and mirin and continue to sauté. Add the remaining lemon juice, 1 tbsp at a time to deglaze the pan and caramelize the vegetables. Add thyme and sauté an additional 2 minutes.

5. Fold in the lentils and roasted vegetables and sauté just long enough to heat through. Season to taste and toss with parsley.

Puy Lentils with Goat Cheese, Olives & Fresh Thyme

Du Puy Lentils with Goat Cheese, Olives & Fresh Thyme
From Everyday Easy: One Pot

Printable Recipe

Prep time: 10 minutes
Cooking time: 20-25 minutes
Serves 4-6

Ingredients:
1 2/3 cups Du Puy Lentils, rinsed
1 carrot, peeled and diced
1 shallot or small onion, finely chopped
2 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
¾ cup Kalamata olives, pitted and chopped
3oz/85g goat cheese, crumbled
2 tbsp good quality extra virgin olive oil
Salt & freshly ground pepper to taste
Mixed baby green salad (optional)

Directions:
1. Place the lentils, carrot, shallot, thyme and bay leaf in a saucepan with 5 cups of water. Ruth’s note: there’s no need to soak the dried lentils before cooking. Simmer for 20 minutes or until the lentils are tender.

2. Drain the lentils well, transfer to a serving bowl, and remove the thyme sprigs and bay leaf. Cool until lukewarm. Add the olives, goat cheese and olive oil and stir together. Season with salt and pepper and serve warm.

The book suggests serving with grilled spicy sausages, lamb chops or pork chops. I served it with roasted salmon. The leftovers were delicious as a simple cold salad.

Sicilian Pasta & Lentils

Sicilian Pasta & Lentils
From The Southern Italian Table: Authentic Tastes from Traditional Kitchens

Printable Recipe

Hands on time: 15 minutes
Cooking time: 40-45 minutes

Serves 6-8

Ingredients:
3 qt/litres water
1 medium onion, finely minced (about 1 cup)
2 outside celery ribs, finely minced (I didn’t have celery, so I used fennel root)
2 ½ tsp salt
1 lb/450g lentils (the book suggests small European brown lentils, but I used Du Puy - green lentils), rinsed & drained
¼ cup extra virgin olive oil
2 tbsp pancetta, finely minced
1 small carrot, finely minced (about ½ cup)
1 large garlic clove, minced
½ fresh flat leaf/Italian parsley, finely shredded
1 ½ cups tomato puree or 1(14oz/396g) crushed plum tomatoes
1 tbsp tomato paste
¼ tsp freshly ground black pepper or red chili pepper flakes or more to taste
8oz/225g broken spaghetti or any small tubular pasta
Extra virgin olive oil for drizzling (Ruth’s note: I garnished with chopped parsley…as much as I adore lentils, I like a little color in my dish)

Directions:
1. In a large Dutch oven (at least 4qt/4liter capacity) over high heat, bring the water to a rolling boil with half the minced onion and celery (or fennel root) plus 2 tsp salt. Ruth’s note: for easy prep I use my food processor for mincing the vegetables separately, since the garlic and carrots are added later. Let the water boil for a minute or two. Add the lentils and gently boil for about 20 minutes or until they are almost, but not completely tender.

2. Meanwhile combine the olive oil and pancetta in an 8-9” skillet on medium heat. When the pancetta starts to sizzle add the remaining onion, celery/fennel root, carrot, garlic and parsley. Cook until the vegetables are tender, stirring often (about 8 minutes). Add the tomatoes and tomato paste, black pepper or red pepper flakes, and, if needed the last of the salt. Simmer gently for 10 minutes, stirring often.

3. When the lentils are tender pour the tomato sauce into the Dutch Oven, stir well and reduce heat to simmer the sauce and lentils together for about 10 minutes.

4. Add the pasta to the soup (Dutch oven), increase the heat so the mixture boils and continue boiling until the pasta is done to taste, stirring frequently so the pasta doesn’t stick to the bottom of the pot. The soup can be soupy or dry – personal preference. Add more water if you find it necessary, a little at a time so the soup continues to boil and cook the pasta to your taste.

5. Remove from heat and let stand for 5 minutes before serving.

Serve with good quality olive oil. I like to garnish with parsley to add a little color. A variation suggested in the book is to stir in blanched and chopped Swiss chard, spinach or other greens at the very end (I think beet greens would add a lovely flavor).

Lentil Soup with Swiss Chard & Lemon

Lentil Soup with Swiss Chard & Lemon
Adapted from Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites

Printable Recipe:

Hands-on time: 10 minutes
Cooking time: 30-45 minutes (can be made days before as the flavours will continue to develop)
Serves 4-6

Ingredients:
4 cups (lightly packed) sliced Swiss Chard, thick stems, removed, rinsed and dried (Ruth’s notes: not to waste anything, just finely chop the tough stalks and add to onions to soften before adding the leaves. Not having any chard, I used the dark kale I had in the fridge – an excellent option)
½ cup brown lentils
4 cups water or (as I did) broth
½ tsp salt (divided in half)
¼ cup extra virgin olive oil
2 cups yellow onions, diced
Freshly ground black pepper
2 large cloves garlic, minced
¾ cup fresh cilantro/coriander, coarsely chopped, leaves & tender stems
¾ tsp ground coriander
1½ tsp flour
2½ tbsp freshly squeezed lemon juice

Directions:
1. In a large pot over high heat, place the lentils, ¼ tsp salt and 4 cups of water or broth and cover. Once the water comes to a boil, lower the heat to medium low and simmer covered for 20 minutes.

2. In the meantime, heat the olive oil in a large skillet over medium-high heat. Add the onions, chopped Swiss chard stems, if using, rest of the salt, freshly ground pepper and coriander. Sauté until the onions are translucent, brown and tender.

3. Once the onions are caramelized, add the minced garlic, cilantro, greens (Swiss chard or kale) and the flour. Cook, stirring occasionally until the greens have wilted (about 5 minutes) and remove from the heat.

4. Once the lentils are tender, add the greens and lemon juice to the pot and increase the heat to high. When the liquid comes to a boil, reduce to medium low and simmer for 15 minutes.

5. Remove from the heat, taste for seasoning and allow to cool for about 15 minutes. (Ruth’s note: I served this hot to my family and they enjoyed it, but next time I’ll try it the traditional way – served only slightly warm.) If the soup appears to thick, you can thin it down with boiling water, hot broth or more lemon juice.

Fall Lentil & Beet Green Soup

Fall Lentil & Beet Green Soup

Printable Recipe

Prep time: 15 minutes
Cooking time: 1-2 hours
Serves 8 Freezes well

Ingredients
2 tbsp olive oil
1 medium onion, finely chopped (about ½ cup)
4 small young carrots, finely chopped (about 1 cup)
½ bulb fennel root, chopped (about ½ cup)
2-3 large cloves garlic, peeled and chopped
1 sprig fresh thyme sprigs or 1-2 tsp dried thyme leaves
1 small sprig fresh rosemary or 1 tsp dried rosemary leaves
1 bunch young beet greens,
1 bay leaf
1 cup green lentils, washed in strainer (pick out any stones)
6 cups chicken or vegetable broth
28oz/796ml diced tomatoes and their juice
Salt & pepper to taste
¼ cup balsamic apple cider vinegar

Directions:
1. Prepare the beet greens: rinse all the sand off, dry well and remove the stems. Set the leaves aside and chop the stems. Keep the leaves separate from the stems. They only need a short time to cook. Chop the leaves coarsely and set aside.

In a large Dutch oven over medium heat, sauté onions, fennel, beet stems and carrots until the vegetables are soft and the onions, translucent (about 5 minutes). Add the garlic and continue to cook for 1 minute. Add the thyme, rosemary and bay leaf and toss. Cook another 2 minutes or until the herbs give off their fragrant aroma.

2. Add lentils, broth and tomatoes with juice and bring to a rolling simmer.

3. Reduce heat to low and add the chopped beet greens. Cook slowly, covered for at least one hour, stirring occasionally. Remove the sprigs and bay leaf. Add the balsamic apple cider vinegar and taste for seasoning.

Chicken & Lentil Stew

Chicken & Lentil Stew
Slightly modified from The South Beach Diet Super Charged

Printable Recipe

Hands-on time: 10 minutes
Cooking time: 25 minutes

Serves 4-6 (6 SB standards, 4 by ours)

Ingredients:
1 tbps extra virgin olive oil
1 small onion, finely chopped
2 large cloves garlic, minced
½ -1 tsp dried basil
½ - 1 tsp dried oregano
Salt & freshly ground pepper to taste
1 tbsp tomato paste
½ -1 tsp chipotle chili in adobo sauce (I usually puree a whole can and freeze them in teaspoon portions)
1 lb/450g boneless, skinless chicken breasts cut cross-wise into thin strips
1 (15oz/454ml) can of lentils, drained & rinsed
1 (15oz/454ml) can of diced tomatoes & their juice (fire-roasted are my personal choice)
¾ cup lower sodium chicken broth
4 cups baby spinach

Directions:
1. Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, herbs, pepper and a pinch of salt. Stir until everything is well mixed. Reduce the heat to medium low and cook, stirring occasionally for about 4-5 minutes. The onions should start to become translucent and everything begins to smell heavenly.

2. Stir in the tomato paste and chipotle chili paste and cook for another 3 minutes. Add the chicken strips and cook for 2 minutes , stirring everything together.

3. Add the lentils, tomatoes and juice, broth and bring to a gentle simmer. Reduce heat to low, cover, and cook until the chicken is cooked through (7-10 minutes).
4. Stir in the spinach…I know, it looks like it won’t all fit in the pot, but spinach wilts down quickly, if you “fold” it into the stew. Cover and cook for just another minute or two. Taste for seasoning and serve warm.

Yemenite Lentil Soup with Noodles & Tomatoes

Yemenite Lentil Soup with Noodles & Tomatoes
From Faye Levy's Healthy Cooking for the Jewish Home

Prep time: 5 minutes
Cooking time: 35-40 minutes
Serves: 4

Ingredients:
1½ cups red lentils, picked over for little stones, rinsed & drained
1-2 tbsp olive oil
1 large onion, coarsely chopped
4-5 cups water or vegetable broth
1 can (19oz/540ml) tomatoes (I bought the kind already diced, and didn’t drain as the recipe suggests – tasted delicious anyway)
1 tsp ground cumin
¼ - ½ tsp turmeric
3oz/85g thin pasta like vermicelli or spaghettini, broken into 3”-4” lengths (about a cup)
Freshly ground black or cayenne pepper

Directions:
1. Heat the oil in a large saucepan (I used my Dutch oven) and sauté the onions over medium low heat until they are golden (about 7-8 minutes). Remove half the onions and set aside.

2. Add the lentils and liquid to the remaining onions in the pot and bring it to a boil. Lower the heat, cover and simmer for 15 minutes.

3. Puree the tomatoes in a blender or food processor. Add the tomatoes, cumin & turmeric to the pot and simmer for another 15 minutes or until the red lentils are very soft.

4. In the meantime, boil salted water for the pasta. Five minutes before serving, cook the pasta until just tender. Drain and add to the soup pot along with the remaining onions.

Add black or cayenne pepper and serve hot.

My Own Mellow Lentil Soup

My Own Mellow Lentil Soup
From Every Kitchen Tells Its Stories

Prep time: 30 minutes
Cooking time: 2-3 hours (1 hour without the meat)
Serves 8-10Freezes well

Ingredients
2 lbs/ 1 kg flanken (beef short ribs) (this time I left it out)
2 tbsp vegetable oil
3 medium onions, finely chopped (about 1 cup)
2 large carrots, peeled and finely chopped (about 1 cup)
4 cups/1 litre beef broth (or vegetable broth if you like)
8 cups/2 litres of water
1 lb green lentils, washed in strainer (pick out any stones)
1 ripe tomato, diced
1 small bunch of fresh thyme sprigs or 1-2 tsp dried thyme
1 bay leaf
Salt & pepper to taste
Fresh lemon juice (when serving – optional)

Directions:
1. If making a meat version, sear flanken in Dutch oven or large soup pot on medium high heat. Remove from the pot and set aside.

2. To finely chop the vegetables, I use a food processor. Chop each type separately so they come out the same consistency.

3. Saute onions and carrots until the onions are soft and translucent (about 5 minutes). Return the meat to the pot if making the meat version.

4. Add liquid and bring to a boil over high heat.

5. Reduce heat to medium and cook for 30 minutes.

6. Add tomato, lentils and seasonings.

7. Remove bay leaf after 15 minutes.

8. Cover and simmer for at least one hour for vegetarian version, 2 hours, if you’re using meat, stirring occasionally and remove thyme sprigs once they shed their leaves.

Vegetarian Lentil Soup

Vegetarian Lentil Soup
From The Illustrated Kitchen Bible

Hands-on time: 5 minutes
Cooking time: 20 minutes
Serves 4

Ingredients:
1 tbsp olive oil
2 onions, finely chopped
2 celery stalks, finely chopped (Ruth’s note: I didn’t have any on hand and the soup still tasted great)
2 carrots, finely chopped
2 cloves, garlic, minced
1-2 tsp curry powder
5 ½ cups vegetable stock (Ruth’s note: lucky me, I had some home-made Roasted Vegetable broth in the freezer)
¾ cup red lentils (Ruth’s note: they’re the tiny little red lentils that cook in a flash, no need to soak)
½ cup tomato or vegetable cocktail juice
Salt & freshly ground pepper to taste

Directions:
1. Ruth’s Note: to chop the vegetables, I used my food processor…drop the peeled garlic cloves down the feeder tube with the motor running. Add the peeled and quartered onion and move to a bowl. Pulse the carrots and celery (cut into 2-3” pieces first) until finely chopped and add to the onions & garlic.

2. In a large saucepan or Dutch oven, heat the oil over medium heat. Add the chopped vegetables and cook, stirring frequently for about 5 minutes or until the onions are translucent.

3. Add the curry powder and stir for about 1 minute. Add the vegetable stock/broth, lentils and juice and bring to a boil. Reduce the heat to allow the soup to simmer for about 20 minutes or until the lentils are tender. Add salt and pepper to taste.

Ruth’s note: Sprinkle a little fresh cilantro, chopped or as the book suggests, top with a spoonful of plain yoghurt.

Indu's Dal & Rice

Indu’s Dal & Rice

Serves 4
Prep time: 5 minutes
Cooking time 30 minutes for rice & dal plus 5 -10 minutes to prepare the dish.

Ingredients:
1 cup Masoor dal (orange lentils) or Tuvar dal (yellow lentils) (found in many regular grocery stores and certainly your local Asian markets)
1 cup uncooked rice (I like Basmati) follow the recipe on the package. For firmer rice use the open pot method - much like cooking pasta. Drain when the rice is al dente.
2 cloves garlic
½” piece of fresh ginger, skin scraped off
1 onion, finely chopped
2 tomatoes, chopped (you can use canned tomatoes – about ½ cup)
1 tbsp olive oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp garam masala
¼ tsp red chili powder (or more if you like it spicy)
Pinch of turmeric
Pinch of salt
Garnish: fresh cilantro, chopped

Directions:
1.Soak dal/lentils for half an hour in 4 cups of water (enough to cover the dal).

2. Pressure cook the dal until it becomes really soft (after 3-5 whistles, it should comfortably mash between the fingers). If you don’t have a pressure cooker (like me), cook it in sufficient water over a medium heat until the dal becomes really soft. It could take as much as 25 minutes on the stove.

3. Using a mortar and pestle or spice grinder, make a fine paste of the garlic and ginger, using a little water. (My daughter does hers in her food processor) This could be replaced by 1 spoon of ginger/garlic paste

4. Heat the olive oil in a Dutch oven or large skillet on medium heat.

5. Add the mustard and cumin seeds. Allow to sizzle and pop. It really just takes a minute or so.

6. Add the ginger garlic paste, and stir well for another minute or until fragrant.

7. Add the onions, allow them to brown (3-5 minutes) and add tomatoes, and cook for couple of minutes to capture all the other flavors.

8.Add salt to taste, garam masala (available at South Asian stores), red chili powder for making it a tad bit spicy (as much or as little as you prefer), and a pinch of turmeric powder for colour. Stir and continue to cook for another 2-3 minutes.

9. Add the cooked dal and water and bring to a boil. It should be quite thick (think of your favorite pureed soup). If it's too thin add a tsp of rice flour; if it's too thick, add a little water.

Garnish with chopped fresh cilantro leaves and serve with rice.

Bonnie's Chicken Fattah

Bonnie’s Chicken Fattah
From Bonnie Stern Friday Night Dinners

This is a fantastic winter meal. It looks complicated but, trust me, it's really quite a simple meal to put together. The only thing to really consider is that the rice is brown and so needs 40-45 minutes to cook. All that means is you put the Mujedrah (rice & lentils) up about an hour before serving and then work on the other elements which are really quick to prepare and can be done sequentially.

Since there are 4 elements to this dish I’m going to give time guidelines separately.

Serves 8-10 ( I made this dish for the two of us, and wanted leftovers, so I used 4 chicken breasts, half the mujedrah and all the tahina and tomato sauces.)

Mujedrah:
Prep time: 10 minutes
Cooking time: 60 minutes

Chicken:
Bonnie suggests grilling or roasting for 30-40 minutes but my grill pan had the chicken done in less than 20 (actually about 6 minutes per side…it is boneless, after all and I used white meat)
So…
Prep time: 5 minutes
Resting/marinating time: 5 – 30 minutes (really just while you’re getting the sauce ready)
Cooking time: 15-40 minutes, depending on how you do it.

Moroccan Tomato Sauce:
Prep time: 5 minutes
Cooking time: 15-20 minutes

Tahina Sauce
Prep time: 5 minutes

Ingredients:
Mujedrah
2 tbsp extra virgin olive oil
3 large onions, thinly sliced (the food processor with a thin slicing blade cuts down on the crying)
2 cups mixed brown rice, rinsed
1 cup green lentils, rinsed
5 cups water
2 tsp kosher salt (sounds like a lot, but I cut it in half and needed to add more at the end)

Chicken:
2 tbsp extra virgin olive oil
1-2 tsp kosher salt
2 tsp sumac (if you can’t find it, Bonnie suggests grated lemon peel)
2 tsp fresh garlic, minced
4lb/2kg boneless, skinless chicken thighs or breasts

Moroccan Tomato Sauce:
2 tbsp extra virgin olive oil
1 onion, chopped
4 cloves of garlic, chopped
1 tsp ground cumin, toasted (just sauté in a dry non-stick skillet over medium heat for a few minutes. It’s ready when you can smell the aroma)
Aleppo pepper (Bonnie called for a pinch, I used a tsp…so it all depends on you. Red chili pepper flakes work too)
1 tin (28oz/796ml) plum tomatoes with juices, pureed or chopped (I used Muir’s fire roasted tomates)
1 tbsp honey
1 tbsp lemon juice
Salt & pepper to taste

Tahina Sauce:
2 cloves garlic, peeled
1/3 cup tahina
¼ cup lemon juice
½ cup water
½ tsp hot red pepper sauce (I actually just used more ground Aleppo pepper. I loved the look of the flecks of red in the beige)

Garnish:
3 tbsp fresh cilantro, chopped
3 tbsp toasted pine nuts

Directions:
Mujedrah
1. Heat oil in a large deep skillet (I actually used my Dutch oven) over medium high heat. Add the onions and cook for 15-20 minutes or until very brown, with some of the onions slightly blackish in places. Remove half the onions from the pan and reserve.

2. Add rice to the onions in the pan and cook for a few minutes to coat them in the onion, oil mixture. Add the lentils, water, and salt and bring to a boil. Cover and lower the heat. Cook gently for 40-45 minutes or until tender. Taste and adjust seasoning.

Moroccan Tomato Sauce:
1. While the Mujedrah is cooking, take a large deep skillet, preferably non-stick for easier cleanup, and heat the oil over medium heat. Add onion and garlic and cook gently for about 5 minutes until soft but not browned…and watch the garlic which can burn if the pan is too hot.

2. Add cumin and Aleppo pepper or chili pepper flakes and cook for 30 seconds or so…you’ll get that lovely cumin aroma. Add the tomatoes and bring to a boil. Cook gently, stirring occasionally, uncovered for about 15 minutes or until the sauce is thick. Season with honey, lemon juice and salt & pepper if necessary.

Tahina Sauce:
1. Combine everything in a food processor and pulse until smooth (a minute or two). Taste for seasoning.

Chicken:
1. Combine oil, salt, sumac and garlic in a small bowl. Rub into chicken (I actually did this before starting the rice to act as a marinade of sorts). Grill or roast chicken (400°F/200°C) until cooked through and no longer pink. I used a grill pan on top of the stove and cooked the chicken breasts for 5-6 minutes per side.

To assemble the dish:
Spread Mujedrah on a large platter. Top with chicken and spoon the tomato sauce over it. Sprinkle with chopped cilantro and pine nuts and drizzle with tahina sauce.

Lamb & Lentil Soup

Lamb & Lentil Soup
Adapted from 300 Sensational Soups

Hands-on time: 10 minutes
Cooking time: 1 hour
Serves 6

Ingredients:
2 tbsp olive oil
1lb/450g ground lamb
4 cloves garlic
2 stalks celery
2 carrots, peeled
1 onion
1 tbsp curry powder
1 tsp ground cumin
1 tsp salt
¼ - ½ tsp freshly ground black pepper
1 ½ cups dried brown lentils, rinsed (I actually used du Puy lentils, they hold their shape better)
1 (14oz/398ml) can diced fire roasted tomatoes, with juice
7 cups beef broth

Directions:
1. In a Dutch oven, heat oil over medium heat and then sauté the ground lamb, breaking up the pieces with the back of the spoon. Cook until the meat is no longer pink (about 5 minutes).

2. In the meantime, use your food processor to coarsely chop the garlic (drop down the feeding tube with the machine running – do this first), cut the carrots, onion, celery into large chunks before adding to the food processor. Pulse until you like the consistency.

3. Add the chopped vegetables to the lamb in the Dutch oven and sauté until the vegetables are soft and onions are translucent (about 5-7 minutes). Add the curry powder, cumin, salt and pepper and stir for about 1- 2 minutes.
4. Add the lentils, tomatoes with the juice and broth. Bring to a boil and then reduce heat and simmer for about 45 minutes to 1 hour, until the lentils are soft but not mushy. Taste for seasoning and serve with crusty bread.

Quick Lentil & Chorizo Soup

Quick Lentil & Chorizo Soup
Using leftover Balsamic Lentils from Anita Stewart’s Canada

Prep time: 3 minutes
Cooking time: 0 minutes
Serves …depends on the leftovers

Ingredients:
1 smoked/cured/dried Chorizo sausage, cut into ½” coins
1 can (19oz/540ml) fire roasted diced tomatoes with juice (I had ½ 28oz tin left over from another recipe)
2 cups or so broth (my leftover was beef, but anything would do)
2 tbsp fresh oregano, chopped
2 cups or so Warm Balsamic Lentils (of course, if you don't have leftover balsamic lentils, canned lentils or chickpeas would also taste delicious)

1 tbsp balsamic vinegar (optional, to drizzle just before serving)

Directions:

1. Sauté the chorizo in a medium saucepan over medium-high heat for a few minutes to brown them and bring out their flavor. Add the rest of the ingredients and bring to boil. Reduce the heat to low and let all the flavors meld for about 5 minutes or so.

2. Add a little balsamic vinegar just before serving.

Great for a quick lunch or supper with a salad and crusty bread

Warm Balsamic Lentils

Warm Balsamic Lentils
Adapted from Anita Stewart’s Canada

Prep time: 30 minutes if you’re starting with dried lentils, 5 minutes or so if you’re using canned
Cooking time: 8-10 minutes
Serves 3-4

Ingredients:
3 tbsp canola oil
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, peeled and finely diced
¼ cup celery (I actually used very young celery from the market and used the leaves as well)
¼ cup sweet red pepper, finely diced
1 tsp salt
¼ tsp red chili pepper flakes (you can always add more at the end if you like it hotter)
1 can (19oz/540ml) lentils, drained or 2 cups cooked lentils
2-3 tbsp “high quality local vinegar”…I’m lucky enough to actually be within driving distance of the Boates orchards and absolutely love their balsamic style cider vinegar

Directions:

If you plan on starting with dry lentils, I recommend du Puy lentils. They’re small but hold their shape during cooking. One cup of dry will make at least 2 cups of cooked.
1 cup lentils, picked over for stones, etc.
1 clove garlic, peeled and bruised
1 bay leaf
1 ½ - 2 cups water or broth (the lentils should be covered by about 1” of liquid)

Place ingredients into a medium sized saucepan over high heat and bring to a boil. Reduce heat to low and cover. Cook for 15 minutes and check for doneness. They should be soft but not mushy. Remove from pan and drain.

1. Heat the oil in the same pot if you've cooked your own lentils (less pots to wash after). Sauté the onion, garlic, carrot, celery, red pepper and salt for 4 minutes or so. The vegetables should begin to soften and brown.

2. Stir in chili pepper flakes and drained lentils and heat through (about 4-5 minutes)

3. Add the vinegar, toss well and taste for seasoning. Cover and keep warm until serving.

I served it over Roasted Indian Spiced Salmon and it was perfect.

Green Lentils & Garlicky Sausages

Green Lentils & Garlicky Sausages
From Bistros and Brasseries

Hands on time: 5 minutes
Cooking time: 40 minutes

Serves 4

Ingredients:
1 tbsp olive oil
1 large shallot, minced
1 cup Du Puy (green lentils), rinsed & drained
1 cup chicken stock
2½ cups water
Salt & pepper to taste
½ tsp sherry vinegar
½ lb French garlic sausage (I actually used 4 garlicky lamb sausages)
¼ cup Italian/flat leaf parsley

Directions:
1. Heat the olive oil in a 3 quart saucepan on medium high heat until shimmering but not smoking. Add the minced shallots and stir until fragrant (3-4 minutes).

2. Add the lentils and stir for 1 minute. Add the stock and water and bring to a boil, then lower the heat and let simmer. Add the salt & pepper and cook, uncovered, stirring occasionally for 25-35 minutes – until the lentils are tender.

3. Drain the lentils and reserve the cooking liquid. Return the liquid to the saucepan and reduce by half (about 5 minutes). Return the lentils to the liquid, adjust the seasoning with salt & pepper, add the vinegar and turn off the heat. Cover and set aside.

4. In the meantime cook the sausages (The book calls for poaching, steaming or microwaving. I prefer to grill mine for 5 minutes per side). Slice the sausages into ½” rounds.

5. To serve, either divide the lentils on individual serving plates or one large platter and arrange the sausages on top. Garnish with parsley and serve.

Lentil & Sausage Stew

Lentil & Sausage Stew
Adapted from NY Times

Prep Time: 30 minutes
Cook Time: 90 minutes
Serves 6-8

Ingredients:
8 sun-dried tomatoes (I used ones packed in oil, but they recommended dry & reconstituted), chopped
1 tablespoon extra virgin olive oil
1 pound merguez sausage, in 1 ½” pieces -I actually used 4 large lamb sausages and 1 merguez (they’re very spicy)
1 cup chopped onion
1/2 cup chopped carrot
4-5 large cloves garlic, chopped
1 tsp ground cumin
1 ½ tsp Spanish smoked paprika
2 cups French Le Puy lentils (they’re firmer than regular green lentils and keep their shape)
4 cups vegetable stock
Salt and freshly ground black pepper
¾ cup Panko crumbs
2 tablespoons minced parsley leaves
Harissa for serving, optional.

Directions:
1. Place sun-dried tomatoes in a bowl and cover with boiling water. Set aside. Heat oven to 300 °F/150°C.

2. Heat oil in a 4-quart oven-proof casserole ( I like to use an enamel coated cast iron Dutch oven), add sausages and sauté over medium heat until lightly browned. Remove sausages and fat to a bowl, leaving just a slick of fat in the pan.

3. I added 1 tsp olive oil as well. Add onion, carrot and garlic to pan and sauté until soft. Stir in cumin and 1 teaspoon paprika. Add lentils. Return sausages, leaving fat in bowl. Add the sun-dried tomatoes (drain if you’ve reconstituted). Stir in stock. Place in oven and bake, uncovered, about 1 hour, until lentils are tender. Season with salt and pepper.

4. While lentils bake, toss panko with reserved fat in bowl. Stir in remaining paprika and fold in parsley.

5. When lentils are done, increase oven temperature to 450°F/220°C degrees. Spread panko mixture over lentils, bake 10 minutes, then serve, with harissa on the side if you like.