Lentil
Lentil Soup Kuppin
By Laurel Blackmore Kuppin
Pot Luck Soup
This dish uses three vegetable-bin staples: onions, celery, and carrots. If you don't have any canned broth on hand, dissolve a bouillon cube in water.
Lentil and Rice Salad
Tabbouleh is made with bulgur, but we decided to shake things up a bit by mixing tabbouleh flavors (parsley, tomato, and lemon) with rice and lentils, a common Middle Eastern pairing. Served chilled or at room temperature, the salad is terrific with any meat, poultry, or fish. You could add chickpeas, corn, or more lentils for a vegetarian main course.
Active time: 30 min Start to finish: 40 min
Lentils with Sausage and Swiss Chard
This satisfying entrée goes well with a mixed green salad with cherry tomatoes and a balsamic vinaigrette. It would also be nice alongside sea bass.
Hearty Lentil Soup with Bacon and Herbs
We adapted this recipe from one by Terrance Brennan, the chef-owner of Picholine restaurant in New York. He tops the soup with strips of smoked salmon.
Salade Chaude aux Lentilles Avec Vinaigrette à la Moutarde
Common brown lentils may be substituted for the lentils of Le Puy but they cook much more quickly- in about twelve minutes initially. In this recipe the carrots may be cooked separately in boiling salted water until tender for a brighter color. Lentilles du Puy (French green lentils) are available at specialty foods shops and some natural foods stores.
Red Lentil Soup with Garam Masala
Garam means "hot" and masala means "spiced," though the mixture is not chili-hot. Instead the classic garam masala spices called for in the recipe-cardamom, cloves, black pepper, cumin, and cinnamon-are warmly aromatic.
Hearty Lentil and Ham Soup
Here is an almost effortless soup. Everything goes into the pot at once, and the finished dish is just the thing on a cold winter day.
Red Lentil and Tofu Curry
This recipe can be prepared in 45 minutes or less.
Contrary to what their name suggests, the color of "red" lentils is actually closer to orange. You can also use brown lentils, but the results will be different. Red lentils fall apart as they cook, creating a creamier base, whereas brown ones hold their shape (and take a little longer to cook).
Green Lentil and Bacon Salad
(Salade de Lentilles Vertes aux Lardons)
Smoked ham and bacon give this lentil salad a rich, robust flavor. Serve it alongside roasted meats or poultry.
Slow Roasted Lamb Shanks with Braised Lentils
Roasting the lamb, instead of braising, intensifies its flavor.
By Massimo Ormani