Posts Tagged ‘lentils’

by Sarah Steimer

This hit the spot - for a few meals. I went ahead and made the full recipe so we had lots of leftovers.

  • 3 strips of bacon, chopped
  • 1 large onion, chopped
  • 3 medium carrots, peeled and chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 1/2 cups lentils, rinsed
  • 1/2 teaspoon dried thyme
  • 3 1/2 cups chicken or vegetable broth
  • 1 tablespoon red wine vinegar
  • salt and pepper

    You could leave the bacon out... but why?

In a Dutch oven, or another 5-quart pot, cook the bacon until crisp. Drain all but one tablespoon of liquid. Add onions and carrots and cook until softened. Add garlic, cooking until fragrant, and tomato paste.

Add the lentils, thyme, broth and 2 cups of water. Stir and bring to a boil. Reduce to a simmer. Cover the pot and cook until the lentils are tender, about 30 to 45 minutes (mine took closer to 30 minutes).

Add the vinegar and season with salt and pepper; mix. Serve sprinkled with feta cheese.

Makes 6 servings (we got more out of it).

Recipe: Martha Stewart

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by Sarah Steimer

That jar of cumin you see? That's not even half of what I bought at a spice store. I have noooo idea why I bought so much.

  • ¬†olive oil
  • 2 tablespoons dijon mustard
  • 2 1/2 teaspoons cumin
  • 3 tablespoons minced ginger
  • 3 cloves of garlic, minced
  • 1 medium red onion, chopped (1 1/2 cups)
  • 1/2 cup golden raisins
  • 1 cup brown lentils, rinsed and drained
  • 3 1/2 cups vegetable broth
  • 1/2 pound rhubarb, chopped
  • 6 cups fresh spinach
  • 1/2 cup cilantro

Heat oil over a large skillet, add onion and raisins, sauteing until the onions are translucent. Add lentils and 3 cups broth and bring to a boil. Reduce heat to medium-low and simmer for about 25 minutes. Stir in rhubarb and remaining 1/2 cup broth and cook for about 6 minutes.

Add mustard, cumin, ginger and ginger. Add spinach, cover, and cook for 6 more minutes. Serve garnished with cilantro.

Makes about six servings.

Recipe adapted from: Vegetarian Times

Photo: Sarah Steimer

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