Recipes for Shabbat

Lentils

By Eileen Goltz

It's the winter of my culinary discontent. The fresh summer and fall vegetables and fruits that I've come to expect just aren't available and I'm finding it a little difficult to come up with something "new" to serve this shabbos. I was just about to give up when I rediscover something in my pantry that was old but through the magic of some wonderful recipes became new again. I discovered the lentil.

So, what exactly is a lentil and why would you want to use it? The lentil is a cousin of the bean, and both are a part of the legume family. Lentils are shaped like a lens. In fact, a little factoid that you don't really need to know but is kind of interesting is that lens is the Latin word for lentil.

One cup of cooked lentils provides 90% of the recommended daily allowance of Folic acid. They are also a great source of iron, chock full of protein and full of soluble fiber. Soluble fiber helps with digestion and can also help lower cholesterol levels. Soluble fiber has been known to help maintain insulin levels for people with diabetes.

Lentils are easy to prepare. You need to sort and remove any debris then rinse and boil the lentils for fifteen to twenty minutes. There is no need to soak lentils. Storing lentils is simple. They will keep indefinitely in a cool, dry place. Here are a few tips on cooking with lentils and some ideas for making the most of their flavors and textures:

Yellow and Red lentils
These types of lentils are similar to the split peas. Yellow and red lentils are sold halved with the hulls removed. When cooked, they acquire a soft and creamy consistency. Yellow and red lentils are common in India and Middle Easter dishes. Suggested spices to use with these lentils are: cumin, coriander, curry, and garam masala, Yellow and red lentils work best in sauces and soups.

Brown lentils
The most common lentil is the brown lentil. Brown lentils are the largest of the lentils. Unlike the yellow and red variety, they have an outer shell or hull, so they are rich in fiber and keep their shape during cooking. These lentils take about an hour to cook thoroughly. To save time, you can soak them a few hours in advance of cooking. Do not leave them in the water too long. They can acquire a sour taste and smell or sprout if left in the water too long.

LENTIL AND BROWN RICE SOUP (pareve)

Combine the lentils, rice, water, cumin, salt, pepper, and soup mix in a large stock pot and bring the mixture to a boil. Reduce the temperature to a simmer. Cover and let simmer, stirring occasionally, until lentils are tender, about 40 minutes. Add the spinach, cilantro, lemon juice. Mix to combine the ingredients. Continue cooking the soup for another 5 minutes until all the ingredients are hot. Makes 4 servings. This recipe can be doubled or tripled.

LENTIL SPAGHETTI SAUCE (pareve)

In a saucepan saute the onion, garlic and mushrooms in the oil until the onion is soft. Add the tomato sauce, tomato paste, water, lentils, basil, oregano, sugar, bay leaf, salt and pepper and bring the mixture to a boil. Reduce the heat and cover the saucepan. Simmer the sauce on a low heat for 30-40 minutes. Serve over pasta. Makes 4 servings.

COUSCOUS, LENTIL AND DRIED FRUIT SALAD (meat or pareve)

Bring chicken stock to a boil. Add the lentils and lower the heat to a simmer,
cover and cook for 30 minutes or until tender. Add couscous and currants; stir until combined. Cover, remove from heat and let stand for 25 minutes.
Transfer to a bowl and stir to fluff. Add scallions, olive oil, lemon juice, cinnamon, and salt and pepper. Garnish with minced scallions. Makes 4 to 6 servings

From "Our Food: The Kosher Kitchen Updated"

CARAMELIZED ONIONS AND LENTIL RICE CASSEROLE (pareve)

In a medium saucepan, combine lentils, onion halves and water. Bring the mixture to a boil. Lower the heat and simmer covered for 15 minutes (don't worry that there is too much water, you'll need it for later on in the recipe). Meanwhile, in a skillet heat the oil and saute chopped onion over a medium-low heat, stirring often, until the onions are translucent. Reduce the heat and continue cooking, stirring occasionally until onions are a rich, golden-dark brown, about 30 minutes. Set the onions aside.

Drain lentil cooking liquid into a 2-cup measure. If necessary, add more
water to equal 2 cups. Discard the onion halves. Return the liquid to the saucepan. Add the rice, cumin and salt. Stir. Bring the mixture to a simmer and cook covered over very low heat until all liquid is absorbed and rice and lentils are tender, about 30 minutes. Serve topped with caramelized onions.
Makes 4 to 6 servings.

LENTIL SALAD WITH VINAIGRETTE DRESSING (pareve)

Put the lentils in a medium saucepan with the water and 1/2 teaspoon of salt. Bring the mixture to a boil. Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, about 25 minutes. Drain and return the lentils to the pan. Add 2 tablespoons of the olive oil, 1 tablespoon of the red wine vinegar, and 1/2 teaspoon of salt. Mix gently and set aside. In a large nonstick frying pan, heat 2 tablespoons of the remaining olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery, pepper, and salt to taste. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove t he vegetables from the heat and add 1 tablespoon of the remaining red wine vinegar. Combine the cooked lentils with the vegetables and let cool to room temperature. Shortly before serving, stir the toasted almonds and parsley into the lentil mixture. Put the salad greens in a large bowl and toss them with the remaining olive oil, red wine vinegar, and salt to taste. Place approx. 1 cup of the salad greens on each of the individual serving plates and then divide the lentil salad between the plates spooning the lentil mixture over the greens. Makes 6 to 8 servings.

BBQ LENTILS (pareve or fish)
A really different and easy to prepare side dish

In a stock pot combine the lentils and water and bring the mixture to a boil. Simmer for 30 minutes or until the lentils are tender but still whole. Preheat oven to 350 Add the molasses, brown sugar, vinegar, catsup, mustard, Worcestershire sauce, tomato sauce, onions and liquid smoke to the cooked lentils. Mix well and then spoon the mixture into a lightly greased baking dish and bake for 45 minutes. Makes 6 to 8
servings.

* Worcestershire sauce contains fish products

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.