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Lovely Lentils
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by Lisa Vines
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What’s not to like about
lentils? They cook quickly; contribute to both cold and warm dishes of
many varieties; provide legume-based benefits (protein, fiber, B
vitamins, iron) without much of the oligosaccharides, the fermenting
sugars that cause gas; and they’re tasty with a pleasant texture.
Available primarily in dry form only, these gems will keep for a long
time—well, use them within a year or so. Stock up when they’re on sale.
In October, the Bulk aisle—in its new location-- offered four types of
lentils: green lentils, as well as organic green lentils, organic red
split lentils, and organic French lentils. The green lentils are the
most commonly known: small round discs, brownish green in color, which
cook relatively quickly. The red lentils are a lovely coral red before
cooking; unfortunately, this color fades during cooking As mentioned
above, they cook quickly, so they’re good for soups and stews—meaning,
they get mushy if cooked too long. The French lentils are darker in
color, richer in flavor, and denser in texture. They need more time to
cook, and their firmer texture makes them a welcome ingredient in cold
salads.
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| Quick
Soup |
1
onion, finely chopped
1 TBS olive oil
1 pepper, chopped
1 cup red lentils
1 (14.5 oz.) can peeled and diced tomatoes
1 cup water
salt and pepper to taste
½ tsp ground cumin (try the cumin in the Wellness area, next to
the Bulk aisles)
1 tsp dried basil
¼ cup sour cream, for topping (optional)
2 sprigs fresh basil leaves for garnish (optional)
Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the
onions in the oil. Add the tomatoes after the onions have browned; add
pepper, lentils, cumin, and basil to the pan along with the water.
Bring to a boil, then reduce heat to medium-low and simmer for about 20
min., or until the lentils are tender. When the lentils have softened,
use a stick blender to puree the soup. Season to taste with salt and
pepper. Add sour cream as needed/ desired.
Crescent Dragonwagon, Passionate Vegetarian (New York: Workman
Publishing, 2002)
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| Scoop
Editor’s Lentil Soup |
by
Judy Trupin
Makes 1 quart
2½ cups cooked lentils (I use the brown ones, known as green!)
2 cups of vegetable stock (you can use the water the lentils were
cooked in)
Handful of celery leaves
1 carrot
1 clove garlic
3 large dark green cabbage leaves, chopped (or 1 lb. fresh spinach)
1 tsp dried parsley or a handful of fresh parsley
1 tsp sage
1 tsp tarragon
Tamari (or salt) and pepper to taste
¼ cup leftover cooked grains (rice or barley)
Place all ingredients except the cooked grains in a pot and bring to a
boil. Simmer until vegetables are just soft—about 10 min. (If using
spinach, wait until the other vegetables are nearly cooked, then add
the spinach.) Place 2 cups of the mixture in a blender or food
processer and purée briefly. Return to the pot. Stir in the
cooked
grains.
Note: This soup tastes best if made one day in advance. It’s also a
great freezing soup—just triple the recipe and pack away a few quarts
in your freezer! |
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