lentils

June – Spiced Sweet Potato, Lentils and Arugula with Honey-Roasted Walnuts
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June – Spiced Sweet Potato, Lentils and Arugula with Honey-Roasted Walnuts

I made this salad for my Oakland book club. It was my turn to host dinner. They are a wonderful group of women, and cooking for them is a challenge I look forward to each year. My turn only comes around once a year and I spend quite a bit of time doing research. The food has to be, first, delicious. And also gluten-free, dairy-free, and vegetarian. Over the past few years, this has gotten easier. Cookbooks and online recipe forums have proliferated. It’s just a matter of finding the right one. This salad hit it out of the park. It was even yummy the next day for lunch with a scoop of cottage cheese. Leftovers would also make a wonderful base for a soup.

The recipe came from the book Community by Hetty McKinnon.

Buffet line

Buffet Line

 

Spiced Sweet Potato, Lentil, and Arugula with Honey-Roasted Walnuts (serves 4-6)

Ingredients:

For the sweet potatoes and salad

  • 4 sweet potatoes, peeled and cut into 3/4 inch pieces
  • 2-3 tablespoons of extra-virgin olive oil
  • 1/2 teaspoon nutmeg (preferably freshly ground)
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground allspice
  • 1 cup of dried brown lentils or 2-1/2 cups of cooked
  • 1 cup of soft herbs, chopped (use whatever you have such as parsley, mint, tarragon, chives, dill, and/or cilantro). I used a mix of chopped parsley, mint, chives, and cilantro.
  • 2 cups of baby arugula
  • 1/2 cup of shaved parmesan

For the sweet vinaigrette

  • 1 tablespoon honey or maple syrup
  • 1 garlic clove, grated
  • 2 tablespoons of red wine vinegar
  • 1/3 cup of extra-virgin olive oil
  • Salt and pepper to taste

For the honey-roasted walnuts

  • 2 tablespoons of honey or maple syrup
  • 1/4 teaspoon of dried chili flakes
  • 1/2 teaspoon of ground turmeric
  • pinch of sea salt
  • 2 cups of walnuts

Method:

  1. Roast the sweet potatoes.
    1. Preheat the oven to 400 degrees F (200 C) and line two sheet pans with parchment paper.
    2. In a large bowl, combine the sweet potatoes with the olive oil and ground spices. Season with salt and pepper. Mix well to coat the potatoes with the spices.
    3. Spread the potatoes on one sheet pan and roast for about 30 minutes until they are tender and starting to brown.
  2. Prepare the walnuts.
    1. Combine the honey with the chili flakes, turmeric, salt, and enough water to make a thick paste. (I did this in the same bowl I used for the sweet potatoes.)
    2. Coat the walnuts with the paste and spread on the second baking sheet.
    3. Roast for 10-12 minutes until the walnuts are crunchy and almost dry. They will crisp as they cool. Watch them carefully as they will burn quickly. They may still be a bit sticky which is fine.
  3. Make the sweet vinaigrette.
    1. Whisk together all the ingredients and season with salt and pepper.
  4. Prepare the lentils.
    1. Bring a large pot of water to the boil, add the lentils, and simmer over medium heat until they are tender but not falling apart. Use the directions on your package for timing. Drain.
    2. While the lentils are still warm, stir through the vinaigrette.
  5. Assemble the salad in a large bowl or on a platter. Combine half the herbs with the arugula, sweet potato, and lentils. Season well.
  6. To serve, scatter over the remaining herbs, the walnuts, and shaved parmesan.

Serve the salad at room temperature. It can be made ahead up to step 5. Bring it to room temperature before serving and add the herbs, walnuts, and parmesan.

Spiced Sweet Potato, Lentil and Arugula with Honey-Roasted Walnuts

Spiced Sweet Potato, Lentil, and Arugula with Honey-Roasted Walnuts

Spiced Sweet Potato, Lentil and Arugula with Honey-Roasted Walnuts

Spiced Sweet Potato, Lentil, and Arugula with Honey-Roasted Walnuts

Quinn thought she should have a taste.

Quinn - Can I have a bite?

Quinn – Can I have a bite?

View from the Oakland condo of Mt. Tamalpais in Marin County at sunset.

Mt. Tamalpais

Mt. Tamalpais

April – Ode To Trader Joe’s Salad
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April – Ode To Trader Joe’s Salad

TJ Salad

TJ Salad

Why do I call this TJ’s Salad? Because all the time saving ingredients came from there…

Precooked and vacuum packed lentils – check

Pre cubed butternut squash – check

Brussels sprouts – check

Organic pre-washed arugula – check

Candied and toasted walnuts – check

Fresh goat cheese – check

Boneless chicken thighs – check

You could save even more time if you used their precooked chicken breasts. I would simply cut them into 1/2 inch slivers, toss with olive oil and season with ground cumin and coriander. Let them sit in the fridge for an hour or so (if you have time) to let the seasonings sink in.

I cooked the chicken, butternut squash and Brussels sprouts earlier in the day so they would have a chance to cool before being tossed in the salad.

This is a whole meal salad, everything you need in one bowl.

Ode to Trader Joe’s Salad

Ingredients:

  • 1 1/2 lbs of boneless and skinless chicken thighs
  • 1/2 package of precooked lentils (about 1 1/2 cups)
  • I package of pre-cubed butternut squash (about 2 cups)
  • 3 cups of Brussels sprouts, halved or quartered if large
  • 1/2 cup of candied walnuts
  • 1/3 log of fresh goat cheese
  • 1/2 package of organic arugula – about 3 handfuls
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • Kosher salt and freshly ground pepper
  • 1 garlic clove, finely minced
  • 2 tablespoons of red wine vinegar
  • 5 tablespoons of olive oil

Method:

  1. Preheat your oven to 400 degrees F
  2. In a bowl toss the butternut squash with a tablespoon of the olive oil and a pinch of salt. Add them to a sheet pan.
  3. Toss the halved or quartered Brussels sprouts in the same bowl with another tablespoon of oil and salt. Add them to another sheet pan. (I usually line the pans with parchment paper for easier clean up.)

    Quartered Brussels Sprouts

    Quartered Brussels Sprouts

  4. Roast both pans for about 30 minutes until the edges of the vegetables are brown and toasty looking. Remove from the oven and let them cool.
  5. Meanwhile cut the chicken thighs into strips about 1/2 inch wide and 1 inch long. Toss them in a bowl (you can use the same one) with a teaspoon each of ground cumin, coriander and kosher salt (if not using kosher, use less).
  6. Heat 1/2 tablespoon of olive oil in a frying pan and add the chicken. Saute until cooked through, then put aside until time to assemble the salad.
  7. Place the lentils in a large salad bowl. Season with the 2 tablespoons of red wine vinegar, pinch of salt, the minced garlic, and the remaining olive oil. Taste and adjust the seasonings to your own liking. Let them sit until you are ready to assemble the salad.
  8. When you are ready to eat, add the roasted vegetables to the lentils and toss. Add the chicken, toss again. Add the arugula and walnuts and toss. Taste and adjust any seasonings.
  9. Garnish with dollops of the fresh goat cheese.

 

This could easily be a vegetarian entree without the chicken. Roasted tofu would be wonderful as well. I would season the tofu with the cumin and coriander before roasting until it has crispy edges. A trick I learned is to coast the butternut squash (or tofu or sweet potatoes) with a generous teaspoon of cornstarch after the oil and before roasting. The edges get super crispy while the center is still creamy.

Butternut Squash

Butternut Squash

I  am going to take this salad to the folks on Fiesta Friday. It’s Fiesta Friday #428 and it’s been ages since I have contributed. It’s all our new puppies fault plus the demands of spring gardening. Who knew retirement would be so busy! Fiesta Friday is hosted by Angie and this week’s cohost is Jhuls @ The Not So Creative Cook

Shanna

Shanna AKA ‘Pig Pen’

June – Roasted Carrots and Beets with Curried Lentils
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June – Roasted Carrots and Beets with Curried Lentils

The title for this could be even longer, Roasted Carrots & Beets with Curried Lentils, Feta and Yogurt Salad. There is a little something in there for everyone. I’ve adapted the recipe slightly from one I found in a book I mentioned a few posts ago. The same book gave the inspiration for cauliflower hummus. Take a look at Dishing Up the Dirt by Andrea Bemis, it is a keeper.

Dishing Up the Dirt

Serve this dish as a salad at room temperature, or warm. It makes a wonderful stand alone vegetarian entree, or a side dish for roast chicken or fish. It would be perfect as part of a large buffet. I found that leftovers are even more flavorful the next day.

The original recipe did not call for curry, but I love the warming influence it has on lentils. I also left out the dill and substituted fresh parsley. Adapt this recipe to your own taste.

Roasted Beet & Carrot Lentil Salad with Feta and Yogurt Sauce

Ingredients for Roasted Carrot & Beet Curried Lentil Salad (serves 4)

Lentils

  • 1 1/2 cups of French green lentils, rinsed and picked over
  • 1 small yellow onion, quartered
  • 1 large bay leaf
  • 1 teaspoon curry powder
  • Drizzle of olive oil
  • Juice of 1/2 fresh lemon
  • Sea or kosher salt
  • Freshly ground pepper

Roasted Beets and Carrots

  • 1 bunch of small beets, any color or a combination, scrubbed, trimmed and cut into eighths
  • 1 large bunch of carrots, scrubbed, trimmed and halved lengthwise if small, or cut into 1/2 inch lengths
  • 2 tablespoons of olive oil, more if needed
  • Sea or kosher salt

Sauce and garnish

  • 1 cup of full fat yogurt
  • 1 large garlic clove, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea or kosher salt
  • 1/4 cup coarsely chopped almonds, briefly toasted
  • Feta cheese, crumbled for serving
  • 1/4 cup of parsley, coarsely chopped

Method

  1. Preheat your oven to 425 degrees F (218 C)
  2. Place the lentils in a medium saucepan, cover with 3 inches of cool water, add the onion and by leaf. Bring to a boil over high heat, turn the heat to low and simmer 20 to 30 minutes, or until the lentils are tender but still holding their shape. Add 1 teaspoon of salt towards the end of cooking. Add more water if needed.
  3. Drain the lentils, discard the onion and bay leaf. While still warm, toss with a drizzle of olive oil and the curry powder. Taste for salt and add freshly ground pepper, squeeze on the lemon.
  4. Meanwhile toss the beets and carrots with the olive oil and spread out on a parchment lined baking sheet. Sprinkle with salt. Roast until browned and tender, 25 to 30 minutes, turning halfway through cooking.
  5. In a small bowl, whisk together the yogurt, garlic, lemon juice, salt and olive oil.
  6. When ready to serve, spread the lentils on a platter, top with the beets and carrots, drizzle with the yogurt sauce. Top with the chopped parsley, feta and almonds. Serve remaining yogurt sauce on the side.

    Roasted Carrots and Beets with Curried Lentils

    Curried Lentils with Roasted Carrots and Beets

    Note: the original title included May, which is when I served this dish to my book club. I am a bit late in the posting.

    Note 2: I am taking this to Fiesta Friday #176 to share with the rest of the party goers, it will be a great addition to the buffet. Click here to see the dishes brought by other members and to add your own link. Fiesta Friday #176 hosted by Angie and co-hosted by by Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook.

January in the Kitchen – Lentils with slow cooked Tuscan kale
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January in the Kitchen – Lentils with slow cooked Tuscan kale

Lentils with Slow Cooked Tuscan Kale

kale with lentils

Tuscan kale with lentils

Kale is one of the vegetables thriving this winter in my garden. I’m starting to harvest Tuscan kale, sometimes called nero di Toscana, and will continue until late spring. By taking only the bottom leaves I should be able to extend the season until warmer weather starts and I need the space for summer vegetables.

Tuscan kale, is extraordinarily nutritious: a cup provides more than 100 percent of the daily value of vitamins K and A, and 88 percent of the value for vitamin C. Like other members of the brassica family such as cabbage, collards and Brussels sprouts, kale is a rich source of organosulfur compounds that have been linked to cancer prevention.

This combination of lentils and kale is delicious, it works well as a side dish or vegetarian main dish. Even better, it is good hot or at room temperature. The slow cooked kale melts into the lentils giving them an extra boost of flavor.

I used some wonderful leftover lentils (they were in the freezer from the post Lentils with Roast Vegetable Stacks). You will find the recipe for those lentils below. Make a double batch and freeze them. However, if you don’t have any left over from a dinner or in the freezer, you can make this dish from scratch. See the directions at the end. It doesn’t take any longer.

Slow Cooked Kale

  • 1 bunch of Tuscan Kale
  • 1/4 cup of olive oil
  • 4 cloves of garlic, smashed and minced fine
  • 3 shallots, peeled and minced
  • 1 dried red chili
  1. Wash the kale and remove the tough center stem, chop the kale into small pieces.
  2. Heat the olive oil in a large pot over medium-high heat.
  3. Add the shallots, garlic, chili, and kale. Cook until the vegetables are beginning to soften (about 5 minutes).
  4. Add 1 cup of water and bring to a boil. Reduce the heat and stir until the kale reduces and sinks into the liquid.
  5. Continue to cook for 30 minutes, then add the lentils.
  6. Cook for another 30 minutes (adding additional water if it seems too dry) on low heat until the kale melts into the lentils.
  7. Serve, garnished with sour cream, cilantro or parsley, and salt as needed.

Lentils

  • 1 1/2 cups Umbrian lentils or lentils du Puy
  • salt and freshly ground pepper
  • 1 bay leaf
  • 2 teaspoons extra virgin olive oil, plus more
  • 2 large shallots, diced
  • 1 large carrot, diced
  • 1 garlic clove, mashed
  • 1 small dried chili
  • 1 tablespoon tomato paste
  • 2/3 cup of dry red wine
  • 2 teaspoons Dijon mustard
  • 4 chopped scallions
  • 2 tablespoons of butter (optional)
  1. Put the lentils in a saucepan with 3 cups of water, 1 teaspoon salt, the bay leaf, and dried pepper. Bring to a boil, then lower the heat to a lively simmer and cook until the lentils are tender but hold some texture, about 25 minutes.
  2. While they are cooking, heat the 2 teaspoons of oil in a large skillet. Add the shallots and carrot, season with 1/2 teaspoon salt, and cook over medium-high heat until the vegetables are browned, about 10 minutes. Stir frequently.
  3. Add the garlic and tomato paste, cook for 1 minute then add the wine. Bring to a boil, lower the heat, cover, and simmer until the liquid is syrupy and the vegetables tender, about 10 minutes.
  4. Stir in the mustard and add the cooked lentils with their broth. If made ahead, stop at this point.
  5. When you are ready to reheat, bring the contents of your pot to a boil, reduce the heat to simmer and cook until the sauce is reduced. Stir in the scallions, and optional butter, taste for salt, add freshly ground pepper.

(Lentil Recipe adapted from Debra Madison’s The New Vegetarian Cooking for Everyone and 101 Cookbooks.)

kale with lentils

Tuscan kale with lentils

This recipe lentils with kale is adapted from the book Buvette: The Pleasure of Good Food by Jody Williams.

Lentils with Kale when you have not leftover lentils

  • 1 bunch of Tuscan Kale
  • 1/4 cup of olive oil plus more for serving
  • 4 cloves of garlic, smashed and minced fine
  • 3 shallots, peeled and minced
  • 1 dried red chili
  • 4 cups of water
  • 1 cup of dark lentils
  • 1/2 teaspoon freshly ground or grated nutmeg
  • Sour cream, scallions, parsley or cilantro for garnish and serving
  1. Wash the kale and remove the tough center stem, chop the kale into small pieces.
  2. Heat the olive oil in a large pot over medium-high heat.
  3. Add the shallots, garlic, chili, and kale. Cook until the vegetables are beginning to soften (about 5 minutes).
  4. Add 4 cups of water, the lentils, and a pinch of salt. Bring to a boil. Reduce the heat and simmer slowly until the kale and lentils are cooked through. You want the kale to melt into the lentils. This will take an hour. Add extra water if it seems to dry. The end should be soft and moist but not swimming in liquid.
  5. Serve, garnished with nutmeg, scallions, sour cream, cilantro or parsley, and salt as needed.
Lentils and Kale

Tuscan Kale with Lentils

December in the kitchen – Red lentil and cauliflower couscous
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December in the kitchen – Red lentil and cauliflower couscous

Lately I have been reading a lot about substituting cauliflower for rice and couscous in recipes. The substitution is popular in paleo circles as well as with folks trying to cut down on carbohydrates (useful after the holidays). It seems to me that any way you can add more vegetables to your diet is a good thing.

This recipe combines the cauliflower “couscous” with lentils and preserved mandarin oranges. It can be served hot, room temperature, or cold as a salad with some tasty greens on the side. This could even be the main dish for a vegetarian meal, it’s gluten free and vegan.

Red Lentils and Cauliflower Couscous

Red Lentils and Cauliflower Couscous

Cauliflower Couscous with Red Lentils and Easy Preserved Mandarins    (serves 4)

  • 2 mandarin oranges, sliced thinly
  • 1/3 cup of sugar
  • Kosher salt and freshly ground pepper
  • ¼ cup plus 2 tablespoons of olive oil
  • 2 tablespoons of coconut oil
  • 1 small cauliflower, “riced” in a food processor
  • 1 cup red lentils
  • ½ red onion, sliced
  • 1 tablespoon lemon juice
  • ¼ cup almonds, sliced scallions, and chopped cilantro for garnish

Preserved Mandarin Oranges:

  1. In a small saucepan, bring 2 cups of water to a boil. Add the sugar and 1½ teaspoons of salt and ½ teaspoon of pepper; stir until the sugar and salt dissolve.
  2. Add the slices of mandarin orange and cook over medium heat until softened, about 15 minutes.
  3. Transfer the orange slices to a plate and boil the remaining liquid until reduced to 1/3 cup; it will take about 3 minutes. Let cool, then whisk in ¼ cup of olive oil. Set aside.

Cauliflower Couscous

  1. Break the cauliflower into medium sized pieces and add to the food processor, pulse the machine until the cauliflower resembles couscous. You may need to do this in batches. Don’t over process.
cauliflower rice

Cauliflower couscous or rice

Red Lentils

  1. Bring a medium saucepan of water to a boil, add the lentils and cook over medium heat until tender but not mushy, 5 to 6 minutes. Drain.
  2. Heat a frying pan on medium heat; add the 2 tablespoons of olive oil. When hot and beginning to shimmer, add the onion and sauté until beginning to soften, about 10 minutes.
  1. Add the cauliflower to the pan, increase the heat to medium high and sauté, stirring constantly, until the cauliflower is beginning to soften and brown. It should retain some texture and still be crisp.
  2. Add the lentils to the pan and reheat the whole.
  3. Add the reserved liquid from the mandarin oranges and the lemon juice. Taste for salt and turn out to a serving dish.
  4. Serve garnished with almonds, the slices of mandarin orange, scallions, and chopped cilantro.

I served this with the marmalade chicken. It was a great combination with the pilaf coming together while the chicken was in the oven.

Cauliflower couscous

Cauliflower couscous

How have you used cauliflower to replace rice or pasta or couscous? I’d love to hear other ideas.