More Lentils

courtesy of eatmoresprouts.com

lentils growing

dark green lentil soup


appliances

large pot

large spoon
collander
bowl with lid or cover

 

ingredients

about 2 tablespoons of olive oil

1-2 yellow onions, chopped

several Crimini mushrooms, sliced or diced

1 24 oz can of diced tomatoes

3-4 carrots, sliced

1 cup of dry dark green lentils, cleaned (in collander)

4 cups of water or stock

seasonings, to taste, unless otherwise indicated

sea salt
freshly ground black pepper
3-5 garlic cloves, peeled and sliced

sprinkling of basil, rosemary, and thyme
a couple of bay leaves

optional variations:

add -

chopped peppers, fresh or frozen mixed varieties. 

a bunch of greens, cleaned and chopped, and mixed or by themselves. possibilities include:

- collard greens
- kale
- broccoli leaves
- cabbage
- dandelion greens

celery and/or celery leaves

a tbsp of brown sugar

courtesy of seriouseats.com

photographer: Kumiko Mitari

from - How To Grow Bean Sprouts In A Jar

Clockwise from upper left corner: adzuki, green lentil, alfalfa, French green lentil, chickpea, mung beans.

procedure

1. sort and clean your dry dark green lentils in a collander, and put aside.

2. put your olive oil in the large pot, add chopped onions, garlic cloves, and mushrooms. sprinkle some rosemary and thyme, a little salt and pepper. sauté on a low heat until softened or slightly browning. stir frequently, and so not to allow the ingredients to stick or overcook.

3. add your tomatoes, basil, continuing to stir.

4. add your dark green lentils, any optional vegetable additions, and 4 cups of water or stock - or more liquid, if you are adding optional extras.

5. stir some more, sprinkling sea salt and freshly ground black pepper, some more rosemary and thyme, basil, and adding your bay leaves, and brown sugar, if you choose. 

6. bring covered pot to a boil through a medium to medium high heat, stirring frequently. then lower to a simmer for about 45 minutes to an hour.

enjoy! squeeze some lemon juice into the soup, and serve over brown rice, garnished with grated cheese or brewer's yeast, chopped fresh parsley or cilantro, a kalamata or green olive or two. you can also include croutons or a nice bread, and a glass of red wine.

this reheats well in a microwave during the week.  it is also pleasant cold, with a splash of balsamic vinegar.

courtesy of wikipedia

photographer: Dennis koutou

Ancient olive tree in Pelion, Greece

additional thoughts

well i said i would post some more on lentils, which also combine very nicely with any number of other beans.

the simple soup recipe here also works well if you just throw everything in the pot, bring to a boil, and then simmer 45 minutes to an hour (i.e. forgo all sauté).  the mushrooms give your soup a heartier, meatier quality.  for a lighter repast, forgo the mushrooms altogether.

lentil recipes come out of the middle east.  i'm enjoying a wonderful cookbook called Plenty, by Diana Henry (thanks to the good taste of an unsung acquisitions librarian);  she profers a Turkish dark green lentil recipe similar to the above, in its emphasis on combining dark green lentils with carrots, a main exception being the water/lentil ratio, 1/2 cup lentils--1 1/4 cups water or stock - and since it is not a soup and the chef wishes to retain the shape and substance of the bean.  The chef also wields a heftier amount of olive oil in the making (starting with a 1/4 cup and a generous slug later), along with pepper flakes, among some other delights - and for a stunning Turkish Carrots and Lentils with [Fresh] Herbs.

lentils must be in the air;  Tom Philpott at Mother Jones also has a very nice puy lentil recipe with celery that arrived in my email box today.

- o.s.r.