In the Kitchen said:
Hope I don't make anyone feel embarrassed about what the doctor said. He was one of our favorites because he meant what he said. It really shocked us when he said it but now we feel he didn't mean to be crude about anything.
I mostly cook my lentils Indian style, and add a pinch of asafoetida to them . This stinky resin (usually sold in powdered form) is a wonderful anti-flatulent. Don't ask me how it works - but it does! Do something like this:
Cover the lentils with water. Add a diced potato and a diced carrot, a bay leaf, 1 tsp turmeric powder, a small stick (or a pinch) of cinnamon and a clove or two. No salt.
Bring to a boil and cook until the lentils are barely soft. Add more hot water if the lentils begin to dry out. Drain, but keep some of the cooking water that remains.
Slice a medium onion into half moon shapes. Crush 3-4 cloves of garlic, and grate a 1/2" piece of fresh ginger ( use a tsp of dried if you don't have any fresh).
Heat some oil (or ghee) in a large pot. Add the onions and cook until just wilted. Add the garlic and ginger, stir three or four times, then add 1/8th tsp of asafoetida. Stir once then add a tsp of cumin seeds. Sizzle, then add the lentil mixture and a little of the water. Add 1 chopped tomato and a fresh, chopped serrano pepper, if you like the hot stuff! (otherwise, leave it out). Add 1 tsp salt ( depending on how much you're cooking), stir and cook through for about 5 minutes. The lentils should be "wet" but not too soupy.
Just before the dish is ready, add a tbsp of fresh cilantro and a tsp of Garam Masala. Serve with Naan bread or papadums.
Another dish that's great for lentils is a Savoury lentil and pumpkin pie . Cook the lentils and the pumpkin in a little water (with a tsp salt) until barely done. Remove, save a little of the water.
Fry a small onion, finely diced, in a little butter until it begins to brown. Add a 1/4 tsp cinnamon, a 1/4 tsp grated nutmeg and a 1/2 tsp ground cumin to the mixture, stir once or twice, then add a tbsp of tomato paste with a tbsp of the cooking water. Stir until mixed then remove from the heat.
Process ALL the cooked ingredients until you have a thick paste. Return to the pan and heat through, adjusting salt if necessary, until almost dry.
Pile the lentil mixture into a pre-baked pastry case, and cook in a 375º oven for about 20 minutes. Great with a fresh green salad!