lentil salad
am...@ccn.cs.dal.ca
Hi,
Wondering if anybody out there has a lentil salad recipe they would
recommend. Please send to John at am...@ccn.cs.dal.ca. Thanks!
roger (r.) rasmussen
I'm looking for lentil salad or casserole recipes.
Something on the slightly spicy side would be great.
--
Roger Rasmussen \ (H) 832-5951
Nortel Technology \ (W) 991-4240 or ESN 294-4240
VTA/Linc Framework Development \ ra...@bnr.ca or ra...@nortel.ca
David O. Loomis
It's a little more than you requested, but here goes . . .
-David Loomis (loo...@pilot.msu.edu)
==================================================================
LENTIL MANIA
By Jacqueline Dunnington
Humans have been dining on lentils for centuries. These lens-
shaped edible seeds, scientifically classified as the
Lens esculenta or Lens culinaris, have been discovered in Bronze
Age dwellings on St. Peter's Island in Switzerland. The Bible
(Genesis 25:34) records that Esau sold his birthright for a
"pottage of lentils".
Orange lentils are found in India, Africa, and the Middle
East. Bot-anists are still hunting for clues about the origin of
the plant. Meanwhile, vegetarians delight in the flavor and
nutritional benefits of its seeds.
LENTIL SALAD
(Serves 5)
A classic salad for all seasons.
1 cup pre-cooked green lentils
1 cup pre-cooked orange lentils
1/2 cup celery, finely chopped
1 cup steamed green beans, finely cut
1/4 cup freshly chopped parsley
Dressing:
1 Tablespoon mild, prepared mustard
Salt and pepper to taste
Dash of lemon juice
1/2 cup reduced fat
Italian dressing
1 ripe tomato, cut into wedges
1/4 cup finely chopped chives
Small head of lettuce, shredded
In a salad bowl, mix cooked lentils, celery, green beans,
and parsley. Combine dressing ingredients in a small bowl. Toss
lentil mixture with dressing and serve on shredded lettuce.
Garnish with tomato wedges and chives.
Serve with crusty whole wheat bread.
Total Calories Per Serving: 149
Fat: 3 grams
LENTIL AND LEEK RISOTTO
(Serves 4)
Enjoy this delicious dish.
2 cups well-scrubbed leeks, chopped
1 clove garlic, minced
1/2 cup red pepper, finely chopped
1 Tablespoon olive oil
3 cups vegetable broth or water
1-1/4 cups brown rice
Salt and pepper to taste
Pinch of basil
1 cup pre-cooked lentils
1/4 cup freshly chopped parsley
1/4 cup finely grated carrots
In a 4-quart deep pot with cover, saut leeks, garlic, and red
pepper in oil. When soft, add broth or water, and stir in
rice along with seasonings. Reduce heat and simmer covered for
about 40 minutes or until rice is done. Uncover, stir in cooked
lentils and re-heat until piping hot. Garnish with parsley and
grated carrot before serving.
Total Calories Per Serving: 368
Fat: 6 grams
LENTIL SOUP
(Serves 4)
A sturdy and economical soup.
2 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peeled and finely diced
1 large tomato, peeled and diced
1 small stalk celery, diced
1 small carrot, slivered
1/4 cup freshly chopped parsley
Salt and pepper to taste
Dry croutons or chopped chives
In a deep soup pot, saut shallots and onions in heated oil.
Add water and lentils and bring to a boil.
Reduce heat and simmer, adding more water if needed to
keep the three-cup level of liquid. Cook lentils until barely
tender. Add all other vegetables and seasonings. Continue
cooking at least 20 minutes longer. Fork-mash or puree mixture.
Serve warm, garnished with croutons or chives.
Total Calories Per Serving: 224
Fat: 3 grams
SPICY LENTIL AND PEPPER SAUCE FOR PASTA OR RICE
(Serves 4)
A healthy and unusual gourmet treat.
1 Tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 cup green and red bell pepper, finely chopped
1 large tomato, diced
1 cup vegetable juice
1 cup pre-cooked lentils
2 cooked, peeled hot chilies, finely minced (canned or fresh)
Pinch of basil
Salt and pepper to taste
In a deep pot, saut onions, garlic, and peppers in heated
olive oil. Stir often. Cover and reduce heat to low,
add tomato and juice, and simmer for 20 minutes. Add cooked
lentils and seasonings (including chilies). Heat thoroughly before
serving. If the mixture seems too dry at any time, add a few
spoonfuls of water.
Serve sauce over cooked pasta or brown rice.
Total Calories Per Serving (without pasta): 145
Fat: 4 grams
LENTIL AND FIVE VEGETABLE STEW
(Serves 4)
A fat-free stew loaded with flavor.
1 large leek stalk, finely chopped
1 large carrot, shredded
2 cups water
1-1/2 cups canned crushed tomatoes
1 cup yellow corn kernels
1/2 cup broccoli
florets, lightly steamed
1 cup pre-cooked lentils
1 Tablespoon dried red pepper flakes
Salt and pepper to taste
In a stew pot, boil well-cleaned chopped leek and shredded
carrot in water until tender. Drain well and add remaining
ingredients. Cook until well heated.
You may want to add a bit of pre-cooked brown rice or your
favorite herb seasoning.
Total Calories Per Serving: 168
Fat: 1 gram
LENTILS CURRIED WITH RHUBARB AND POTATOES
(Serves 4)
An unusual recipe from India.
1 cup dry "orange" lentils
1 very large sweet potato, peeled and sliced
1 Tablespoon oil
1 cup rhubarb, diced
2 Tablespoons liquid sweetener
1 Tablespoon curry powder
1 teaspoon ginger root, grated
1 teaspoon hot red chili powder
Salt and pepper to taste
1/4 cup shredded coconut
Cover lentils with water in a deep pot. Bring to a boil,
reduce heat and add raw sweet potato slices. Simmer until
soft (about an hour). Remove from heat, drain, and set aside.
Preheat oven to 400 degrees. Heat oil in a skillet. Once
hot, add rhubarb. Reduce heat and cook until tender. Stir in
sweetener and seasonings. Mix with drained cooked lentils
and potatoes that have been mashed together with a fork. Pour
into a oven-proof dish and bake at 400 degrees until piping
hot (about 20 minutes). Garnish with coconut. Serve
with chutney and a big bowl of brown rice.
Total Calories Per Serving: 264
Fat: 6 grams
This article was originally published in the July/August 1994
issue of the _Vegetarian_Journal_, published by:
The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
(410) 366-VEGE
For questions or comments on this article, please contact Brad
Scott at br...@clark.net. This article may be reproduced for
non-commercial use intact or with credit given to The Vegetarian
Resource Group. The contents of this article, as with all The
Vegetarian Resource Group publications, is not intended to provide
personal medical advice. Medical advice should be obtained from a
qualified health professional.
-
Timothy Radonich
In <Dr33t...@bisco.utcs.utoronto.ca> ra...@bnr.ca ("roger (r.)
I use plain, green and orange rotini, red onion, crushed red chili
pepper, a little cumin, black and green olives, mushrooms, zuccini, and
lemon juice. Add the cold cooked lentils last and toss it all
together. Vary with other spices, vegs according to your favorites.
:)
DT