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Old 09-23-2005, 08:55 AM   #1
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Question Your Favorite Lentil Recipe

I was in Whole Foods the other day and picked up some French lentils. Whole Foods is about half an hour from my house so I don't usually go there, but I happened to be in the area so I stopped in. My local grocery store does not carry French lentils so this was a treat. I have used other lentils before, but never French lentils. I know they hold their shape very well when cooked. Now I am not sure what I want to make with them. Here is where you guys come in

What is your favorite French lentil recipe?

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Old 09-23-2005, 09:31 AM   #2
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Hmm, I have used several types of lentils but never heard of FRENCH lentils... I just looked at some photos on the net, I haven't seen them either!! Do you know how long it takes to cook? Depends of the type and the preparation the cooking time can vary a lot...

Personally I use the red and yellow version most often, they don't require presoaking and cook very fast. And this is my favourite recipe with the lentils, hopefully you can use your french lentils with this, too...

Ingredients
1 onion, finely chopped
1 large or 2 smaller carrot, finely chopped
1 clove of garlic, finely chopped or crushed
1 heaped tsp of grated ginger (if not available powder would do)
olive oil
1 basil leaf
1/2 cup white wine
1 cup lentils, red or yellow in my case
1 tsp garam masala
1 tsp turmeric
salt to taste
a pinch of crushed cardamom
handful of chopped cilantro/fresh coriander leaves

In an ample sauce pan saute onion, carrot, ginger and garlic in sufficient amount of oil.
When they are thoroughly cooked add bayleaf, wine, lentil, garam masala, turmeric and salt, then cover the content with just enough water, bring to boil.
Let it simmer for 15-20 minutes stirring occasionally, or until lentils are throroughly cooked, but not totally mushy.
Just a few minutes before it is done, add cardamom.
Sprinkle with the cilantro leaves and serve hot.
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Old 09-23-2005, 09:35 AM   #3
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This sounds delicious. Thanks Licia
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Old 09-23-2005, 09:41 AM   #4
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GB: Here's a recipe I clipped from Gourmet Magazine and haven't tried yet. I had tried a French lentil soup recipe from America's Test Kitchen but didn't care for it and tossed it. You might like it if you have access to their site.


French Lentil Soup with Sausage



3 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 celery rib, finely chopped
1 1/4 cups lentils (preferably French green)
6 cups water
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 ounces smoked sausage, like kielbasa
1 tablespoon balsamic vinegar, or to taste

Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until golden brown, about 6 minutes. Add carrots and celery and cook, stirring, until softened, about 5 minutes. Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.

While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes. Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces. Add sausage to soup and stir in vinegar.
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Old 09-23-2005, 09:50 AM   #5
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This is very much like a modified version of traditional Italian "New Year's Eve Dinner"... Everyone eats lentils with Cotecchino(a big fat smoked sausage, eaten by slices) or Zampone (stuffed pig toes), it is considered to bring you good luck!! I shall post the detailed recipe when the season approaches!!
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Old 09-23-2005, 10:01 AM   #6
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I love lentils with sausage. This soup sounds awesome. Thanks Andy!
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Old 09-23-2005, 10:01 AM   #7
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Here's one I posted not long ago, it's my current favorite:

Lentil Salad

2 c lentilles vertes du Puy (these tiny little French lentils hold their shape best after cooking and taste great, but regular lentils will work as well)
4 large tomatoes (or 8 romas or a pint+ of cherries)
2 onions, peeled, cut into 8 wedges
olive oil
6 oz spinache (I just use a 9 oz bag)
6 oz cheese (feta, mozzarella, comte, whatever you have on hand)

Vinaigrette:
handful of cilantro
1 t Dijon mustard
olive oil
juice of 1 small lemon
sea salt and freshly ground pepper

Prehead oven to 400. Lightly film a baking sheet with olive oil.

Cook the lentils by placing them in a large saucepan and cover with water (I usually use veggie broth). Bring to a boil, reduce heat and simmer 20-40 mnutes or until the lentils are tender.

Cut the tomatoes in half. Place the cut onions and tomatores on the baking sheet and drizzle with olive oil. Place in oven and roast for 30 minutes, turning the onions after 15 minutes.

Drain the lentils. Place in a bowl, drizzle with olive oil and toss in the spinach. The spinach will wilt somewhat. Sprinkle the top of the salad with the cheese.

Place the cilantro, the pan juices from the roasted veggies, mustard and about 5 T of olive oil and the lemon juice in a blender and puree. Taste and adjust seasoning.

Place the tomatoes and onions over the lentils. Pour the vinaigrette over the veggies and lentils and toss gently using your hands.


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Old 09-23-2005, 10:11 AM   #8
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Zereh, I remember when you posted that because I copied and pasted it This is definitely a recipe I will be trying with these lentils!
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Old 09-23-2005, 11:32 AM   #9
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I've had a package of brown lentils in my pantry forever...I keep meaning to try them, but my husband turns his nose up every time I mention it. The lentil soup with sausage might just be the ticket.
It's been in the 90's every day this week, so I think I'll wait till the weather cools off a little before I do soup.
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Old 09-23-2005, 01:19 PM   #10
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Lentil soup ( Tand T)

Description:
Another of MIL recipes.
.

Ingredients:
2 cups lentils
8 cups water
1/2 onion chopped ( I use a whole onion, pretty big)
6 cloves of garlic ( I use more)
1/2 cup of olive oil
1/2 teaspoon paprika
1 Tablespoon salt
vinegar

Directions:
Add all ingredients except for salt and vinegar.
Cook for about 1 hour.
Add salt.
None of the measurements have to be precise.
You can also add ham or sausage.

If you like a stronger flavor... add a half teaspoon of vinegar to each bowl of soup right before serving. It sounds weird but, it really makes the soup taste good!
This is how MIL makes it.

I... saute half the onions and the garlic in olive oil before
adding the rest of the ingredients.

I use a combination of beef broth and water.
More beef broth than water.

I dice up a carrot and add lots of extra
garlic, add some pepper and some thyme.

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