MOROCCAN: Chicken and Lentils

I copied several pages from Jeff’s mom’s cookbook at Christmas, and this recipe made me happy.

8 cups water
3 tsp sea salt, divided
1 LB dried lentils, rinsed, drained, and picked over
up to 1 cup plus 2 TBSP olive oil
1/3 cup lemon juice
3 TBSP ground cumin, divided
2 TBSP plus 2 tsp chili powder
2 garlic cloves, peeled and minced
1 large onion, peeled and chopped
2 LBS skinless, boneless chicken breast, thinly sliced
1/4 tsp cinnamon
1 cup chopped fresh parsley or cilantro

1. Combine the water and 1 tsp salt in stock pot over high heat. Add lentils. Bring to a boil. Cover and reduce heat to medium. Simmer until lentils are soft, about an hour. Drain well. Rinse under cold water and drain well. Place in a large bowl and set aside.

2. In a small bowl, mix up to 1 cup olive oil, the lemon juice, 2 TBSP cumin, 2 TBSP chili powder, garlic, and 1 tsp sea salt. Pour half of the dressing over lentils. Save the rest for later. Toss gently and let cool.

3. In a large skillet, heat 2 TBSP olive oil. Add onion and saute until well cooked, about 5 minutes. Onion should appear dark brown and soft. Add chicken and saute 2 minutes more. Add 1 tsp sea salt, 1 TBSP cumin, 2 tsp chili powder, and cinnamon. Saute until poultry is cooked through.

4. Arrange lentils on a large serving platter. Place sliced chicken on top of lentils. Use remaining dressing and pour over chicken. Sprinkle with chopped parsley. Serve at room temperature (but we ate it warm–that’s the way I like it). If I remember right, we like to eat this over rice.

Adapted from The Eat-Clean Diet Cookbook by Tosca Reno

FUSION: Lentil/Miso Soup

1 cup lentils
5-5 ½ cups water
2 TBSP oil
½ cup sliced onions
½ cup sliced carrots
¾ cup chopped celery
1 clove garlic, crushed
3 ½ TBSP miso creamed with ¼ cup water
2 TBSP butter
½ tsp oregano, thyme, or rosemary
dash of black pepper
1 TBSP parsley

1. After soaking overnight, cook lentils in the water by simmering them for two hours.
2. Sauté onions, carrots, celery, and garlic in oil. Add ¼ cup water, cover and simmer for 10-15 minutes until water is gone.
3. Stir miso, butter, spices, and vegetables into lentils. Cover and allow to stand for at least 10 minutes.

From a tofu/soyfoods cookbook

ITALIAN: Whole-Wheat Pasta with Lentils, Spinach, and Leeks

I found this recipe in a magazine, though I can’t remember which one. Maybe Real Simple or Body & Soul. I adjusted the ingredients a little because I don’t like spinach in large amounts. You can add more spinach if you like. I also soaked the lentils for a few hours before cooking.

2 cups (14 ounces) French green lentils
2 garlic cloves
1 dried bay leaf
1 pound small whole-wheat chiocciole or other small tubular pasta
2 TBSP extra-virgin olive oil
4 leeks (about 1 3/4 pounds), white and light green parts only, sliced into 1/8-inch rounds, washed well and drained
1 tsp chopped fresh thyme
1 1/2 tsp coarse salt
Freshly ground black pepper
4 ounces baby spinach, washed

1. In a medium saucepan, combine lentils, 1 whole garlic clove, and the bay leaf. Add enough cold water to cover by two inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes. Drain, and discard garlic clove and bay leaf; set the lentils aside.
2. Bring a large pot of water to a boil. Add pasta; cook until al dente according to package instructions, about seven minutes. Drain pasta, reserving 1 cup cooking liquid. Place pasta in a large bowl.
3. Meanwhile, mince remaining garlic clove. In a large saute pan, heat oil over medium heat. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about five minutes. Add cooked lentils and salt; season with pepper.
4. Add spinach and reserved cooking liquid to pan; toss to wilt spinach, about 2 minutes. Pour mixture over pasta, tossing to combine. Serve immediately.

MIDDLE EASTERN: Lentil Chili

We first ate this on a campout with the Kondeks and the Krupps.

4 cups lentils, rinsed and picked over
Water
1 TBSP olive oil
2 large onions, chopped
5-6 cloves garlic, minced
2 tsp salt
2 tsp cumin
1 tsp fresh ground pepper
1 tsp paprika
½ tsp thyme
½ tsp crushed red pepper flakes
2 TBSP red wine vinegar
1 28-oz can diced tomatoes
¼ cup tomato paste

1. Combine lentils and 7 cups of water in a Dutch oven.
2. Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
3. Peel and chop the onions. Peel and mince the garlic, and put it in a small bowl with all the spices.
4. Heat the oil in a skillet and sauté the onions until soft and translucent. Add the garlic and spices and sauté for a minute, then add the seasonings.
5. Stir in 2 cups of water with the onions. Add the onion mixture to the lentils.
6. Partially cover and cook for 45 minutes more, stirring every 10 minutes until thick.
7. Add the vinegar and sprinkle with a little chopped cilantro if desired.

From Recipezaar.com.