Tag Archives: french lentils

Vegetable Pastitsio

14 Saturday Aug 2010

Posted by in Entree, Recipe, Vegetarian

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This recipe is absolutely delicious! Not only is it hearty (thanks to the lentils), but it reheats very well and makes a great packed lunch for the workplace. The recipe combines french lentils, eggplant, zucchini, and other summer vegetables with a creamy bechamel sauce.

(*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Adapted from Moosewood Restaurant Celebrates cookbook.

INGREDIENTS

Lentils

  • 1 cup dried french lentils
  • 6 cups water
  • 2 garlic cloves
  • 2 bay leaves

Vegetable Sauce

  • 2 tbsp extra virgin olive oil
  • 1 cup diced onions*
  • 4 garlic cloves, minced or pressed*
  • 2 medium eggplants, cubed into 1/2-inch pieces*
  • 2 medium zucchini, cubed into 1/2-inch pieces*
  • 1 medium yellow squash, cubed into 1/2-inch pieces*
  • 1/3 cup dry red wine
  • 1 1/4 tsp ground cinnamon
  • 1 tsp dried oregano
  • 1 tsp dired marjoram
  • 1 (28-oz) can diced tomatoes, undrained (such as Muir Glen Fire Roasted)
  • 1/2 cup chopped fresh basil
  • Salt and pepper
  • 1 large bunch swiss chard, rinsed and chopped*

Pasta

  • 8 oz no-cook lasagna noodles
  • 1 cup freshly grated parmesan cheese

Bechamel Sauce

  • 3 tbsp butter
  • 1/4 cup unbleached white flour
  • 2 cups milk, heated to just below scalding
  • 1 pinch ground nutmeg
  • 1/4 tsp salt
  • 3 organic, cage-free eggs, lightly beaten

Cheese

  • 8 oz grated feta cheese
  • 1/2-3/4 cup grated parmesan cheese

DIRECTIONS

  1. In a large stock pot, bring the lentils, water, garlic and bay leaf to a boil. Reduce heat to low, cover and simmer for 30-40 minutes, until tender. When the lentils are tender, remove garcli and bay leaves, and drain any excess liquid. Set aside.
  2. While the lentils cook, heat the oil in a large saucepan and saute onions and garlic for about 5 minutes, until the onions are transluscent. Add the eggplant, wine, cinnamon, oregano, and marjoram; cover and cook on low heat for about 10 minutes, stirring often. Add the zucchini and yellow squash, tomatoes, basil, salt and black pepper and continue to cook on low heat for 10 minutes. Add the swiss chard and continue to cook for another 10 minutes, until the vegetables are tender. Stir the cooked lentils into the vegetable sauce and set aside.
  3. Meanwhile, melt the butter in a small heavy saucepan. whisk in the flour and cook for 1-2 minutes, stirring constantly. Gradually add the hot milk and continue to whisk for several minutes, until the sauce thickens. Remove from the heat, add the nutmeg and salt, and then stir in the beaten eggs. Set aside.
  4. Preheat the oven to 350 degrees F. Oil a 3-quart, 9X13-inch baking dish.
  5. To assemble the pastitsio, spread 1/4 of the vegetable sauce in the bottom of the baking dish. Top with a layer of no-cook lasagna noodles and top with 1/4 of the feta. Repeat layers of vegetable sauce, noodles, feta. Evenly spoon all of the bechamel sauce on top and finish with the parmesan cheese. (Note: you may not use the last 1/4 of vegetable sauce – reserve for another use or to eat by itself with a slice of fresh bread.)
  6. Cover and bake for about 25 minutes. Uncover and bake for another 15-25 minutes, until bubbly and golden on top.

Lentil Stew with Red Russian Kale, Sweet Potatoes & Sausage

05 Monday Apr 2010

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe, Stew

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Need a quick and tasty recipe to use up some leftover winter or spring greens? This simple recipe yields a savory and subtly sweet hearty stew. It calls for french lentils, which maintain there shape, color and texture in the cooking process. You can find french lentils at Whole Foods or other grocery stores that have a bulk section.

French Lentils

INGREDIENTS

  • 4 links organic turkey or chicken chorizo or andouille sausage, sliced thin
  • 1 tbsp extra virgin olive oil
  • 4-5 garlic cloves*, minced
  • 1 large onion*, chopped
  • 3 small to medium sweet potatoes*, peeled and diced into small 1/4″ cubes
  • 2 bay leaves
  • 1 cup french lentils, picked over
  • 5 cups organic chicken or vegetable broth
  • 1 cup water
  • 1 large bunch red russian kale*, stems and center ribs discarded and leaves sliced thin
  • 2 tablespoon balsamic or red-wine vinegar

DIRECTIONS

  1. In a stock pot brown sausage over moderate heat and transfer with a slotted spoon to paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add enough oil to measure 1 tbsp. Add onion and garlic and cook, stirring, until softened.
  2. Add sweet potatoes, bay leaves, lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer, uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste.

Green Lentil Curry with Swiss Chard, Broccoli Rabe & Carrots

12 Tuesday Jan 2010

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe, Vegan, Vegetarian

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This savory dish calls for homemade curry paste. While this sounds intimidating, it’s actually quite simple and far tastier than the ground curry spice you might find in the grocery store. The broccoli rabe, swiss chard and carrots add nice vibrant color, texture, and taste. Broccoli rabe, despite its name, is actually a relative of turnips, not broccoli. The entire plant – stems, leaves, and broccoli florets – are edible.

Serve with basmati rice, plain yogurt and flatbread, such as naan, for a hearty lunch or light dinner. Recipe adapted from Food & Wine. (*Indicates produce purchased at the Dupont Circle Farmers’ Market.)

INGREDIENTS

  • 1 cup green lentils
  • 1 cup french green lentils
  • 1 teaspoon tumeric
  • 3 1/2 cups organic, free-range chicken broth or vegetable broth
  • 2 cups water
  • 4 tablespoons extra virgin olive oil (divided)
  • 1 large, organic red onion*
  • 2 cups chopped, organic carrots*
  • 1 (14.5 oz) can organic fire roasted tomatoes (such as Muir Glen)
  • 2 to 4 teaspoons finely grated ginger
  • 4 garlic cloves, mashed to a paste
  • 3 teaspoons ground coriander
  • 2 teaspoon ground cumin
  • 1 teaspoon cumin seeds
  • 1 medium to large, organic shallot, minced
  • 1 tablespoon tomato paste mixed with 1 tablespoon of water
  • 1 medium bunch broccoli rabe
  • 1 large bunch swiss chard (chop all of each swiss chard leaf, including stem) or kale (remove stems and only use leaves, finely chop)
  • 1 cup finely chopped cilantro
  • 1/2 teaspoon cayenne pepper
  • Salt

DIRECTIONS

  1. In a saucepan, combine the lentils with the turmeric, broth and water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender.
  2. Meanwhile, saute onion and carrot in 1 tbsp extra virgin olive oil over medium-high heat in a saute pan.
  3. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat 3 tbsp oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
  4. Add broccoli rabe, swiss chard (or kale), onion-carrot mixture, canned tomatoes, three-fourths of the cilantro and the cayenne to lentils and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.
  5. Serve with basmati rice, warm naan and plain yogurt or sour cream.