Guest guest Posted March 11, 1999 Report Share Posted March 11, 1999 * Exported from MasterCook * Lentil Chili Recipe By : Adapted from " Still Life with Menu " Serving Size : 1 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups dried lentils -- any kind 6 cups water -- up to 7 (tomato juice can be substituted for about 2 cups water) 1 pound canned tomatoes OR 3 to 4 large ripe fresh tomatoes -- chopped (peeling optional) 2 teaspoons ground cumin 1 teaspoon paprika 1 teaspoon dried thyme (or about 1 tablespoon minced fresh thyme) 1 1/2 tablespoons minced garlic 2 cups chopped onion 1 1/2 teaspoons salt -- up to 2 6 tablespoons tomato paste 2 tablespoons balsamic vinegar or cider vinegar Freshly ground black pepper to taste Crushed red pepper to taste ***OPTIONAL TOPPINGS*** 1 Thin slices sharp cheddar Sour cream Salsa A handful of toasted cashews Minced fresh parsley and/or cilantro Preparation time: About 1 1/2 hours Yield: Easily serves 8 Lentils make great chili. Unlike beans, they don't need to be soaked first, so you can make this dish more spontaneously than traditional chili. If cooked long enough, lentils achieve a consistency similar to ground beef, and can give a similar satisfaction (for those who are nostalgic for beef barbecue and sloppy Joes). This chili is full-bodied and richly seasoned. Serve it with Corn and Red Pepper Muffins, a green salad, and some hot spiced cider for a perfect cold-weather meal. NOTE: This freezes beautifully. 1.Place lentils and 6 cups of water in a large soup pot or Dutch oven. Bring to a boil, partially cover, and lower the heat to a simmer. Leave it this way for about 30 minutes, checking it every now and then to be sure it isn't cooking any faster than a gentle simmer. (You can chop the vegetables during this time.) 2.Add tomatoes, cumin, paprika, thyme, garlic, and onions. Stir, mostly cover again, and let it cook for another 30 minutes or so. Check the water level as it cooks, and add water or tomato juice in 1/4-cup increments as needed, to prevent dryness. Stir from the bottom every several minutes during the cooking. 3.Add salt and tomato paste. Stir and continue to simmer slowly, partially covered, until the tomato paste is all blended in... about 10 minutes. 4.Stir in the vinegar, black pepper, and crushed red pepper, adjusting the seasonings to taste. Serve hot, with some or all of the optional toppings. www.molliekatzen.com 3/99 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mediterranean Lentil Salad Recipe By : Adapted from " Still Life with Menu " Serving Size : 1 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Salads, Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dried lentils (preferably small French lentils-but any kind will do) 1/4 cup extra virgin olive oil 3/4 teaspoon salt 1 oranges -- up to 2 peeled and sectioned 1 large clov garlic -- minced 3 tablespoons fresh lime juice 3 tablespoons balsamic vinegar OR cider vinegar 1/4 cup very finely minced red onion 1/4 teaspoon grated orange -- up to 1/2 1/4 teaspoon grated lime zest -- up to 1/2 1/2 cup dried currants -- (packed) 1 small carrot shredded or finely minced 1/2 small red bell pepper -- minced 1/2 small yellow bell pepper -- minced ***A HANDFUL EACH*** finely minced fresh parsley finely minced fresh chives finely minced fresh mint Preparation time: 40 minutes to prepare, plus several hours to chill. Yield: Easily serves 6 Sweet and savory combine harmoniously in this colorful, fruity marinated salad. Streamline the preparation time by getting everything else ready while the lentils are cooking. The whole salad can be made up to two days ahead of time, but postpone adding the bell pepper and fresh herbs until shortly before serving. NOTE ABOUT COOKING LENTILS: Try to prevent the water from getting agitated while the lentils are cooking, as that will cause them to burst and lose their shape. The goal is to have perfectly cooked lentils‹light and distinct. 1.Rinse the lentils in a colander. Meanwhile, set a large potful of water to boil-at least 6 cups of water. After the water has reached the boiling point, lower the heat to a simmer. Add the lentils, and cook very gently in the simmering water, partially covered, until they are tender. (Check the water level and add more if necessary.) Cooking time should be around 20 to 30 minutes. Drain the lentils when they are done, and gently rinse in cold water. Drain again and place in a large bowl. 2.Add the remaining ingredients except the bell pepper and fresh herbs, cover tightly, and chill at least 4 hours. 3.Add the bell pepper and herbs within an hour of serving. Serve cold or at room temperature. www.molliekatzen.com 3/99 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Pepper Corn Muffins Recipe By : Adapted from " Still Life with Menu " Serving Size : 1 Preparation Time :0:00 Categories : Breads, Quick Grains And Cereals Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- A little butter or oil or oil spray for the pan 2 tablespoons butter 1 cup minced red bell pepper (approximately 1 medium-sized pepper) 1 cup unbleached white flour 1/2 teaspoon salt 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1/4 cup brown sugar -- (packed) 1 1/4 cups cornmeal 1 egg 1 cup buttermilk or yogurt Preparation time: 20 minutes to prepare, 15 to 20 minutes to bake Yield: 1 dozen medium-sized muffins These delicious savory muffins are easy to make and very pretty. Eat them plain, or split and toast them, then melt some cheddar cheese over each half. They are heavenly with Lentil Chili. 1.Preheat oven to 400ø. Grease twelve 2 1/2-inch muffin cups. 2.Melt 2 tablespoons butter in a small skillet. Add the red pepper, and saut‚ until just tender (5 to 8 minutes). Set aside. 3.In a medium-sized bowl sift together flour, salt, baking soda, and baking powder. Stir in brown sugar and cornmeal, and mix until quite uniform. (You may have to use your hands to break up and distribute the brown sugar.) 4.Beat together the egg and buttermilk or yogurt. Stir this into the flour mixture along with the saut‚ed pepper. (Be sure to include all the butter it was cooked in!) 5.Spoon the batter into the prepared muffin cups, filling them until just even with the top surface of the pan. 6.Bake for 15 to 20 minutes, or until a knife inserted into the center comes out clean and the tops are beginning to brown. Cool in the pan for about 10 minutes before removing. www.molliekatzen.com 3/99 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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