Lemony Lentil Soup

 

I discovered this elegant recipe at the gas station.

Really.

After filling up my '79  at our funky local gas station Biofuel Oasis, I took a few minutes to peruse their goods. At Oasis they sell chicken feed, canning equipment, seeds, and books on food. By the time it was my turn to be rung up, I had a handful of books to purchase. Soup Love with its simple recipes and charming home-grown look was irresistible.

A Lemon Lentil Soup was first on my list of recipes to make and it suits the season. The spring rains are back and I felt the need for a warm soup yet I am still yearning for the bright flavors of Spring. Plus I had every single ingredient at home without needing a trip to the market. It was meant to be.

As I sit here writing, I am enjoying the lemony finish of every bite.


INGREDIENTS 
adapted from Soup Love by Rebecca Stevens and Nabil Samadani

• 1 bunch spring onions, thinly sliced
• 1 yellow onion, diced
• 4 celery ribs, diced
• 3 cloves garlic, thinly sliced
• zest of one lemon
• 1/4 cup olive oil
• 2 bay leaves
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1 teaspoon salt (plus more to taste)
• 2 cups red split lentils, rinsed
• 8 cups water
• cilantro and parsley leaves for garnish
• 1/4 - 1/3 cup fresh lemon juice

In a large stock pot, heat olive oil over low heat. Add onions, celery, garlic, bay, lemon zest, cumin, coriander, cloves and 1 teaspoon salt. Stew covered over low heat until veggies are soft.

Add lentils and water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to low. Cover and cook for 20-30 minutes until lentils are tender. Generously season with lemon juice. I didn't find the need for any additional salt, but feel free.

Serve with a thin slice of lemon. Pass around fresh parsley and/or cilantro for topping.

Thank you Soup Love.

Dal with Golden Lentils and Coconut Milk

Not everyone lucks out with neighbors, but we really did. When the house next door went up for sale, we began elaborate plans for a fence to insure our privacy. Thankfully, technical difficulties stalled our progress. Once the new owners moved in we knew we were lucky: two great kids, plus friendly parents who love food and gardening, inspired us cut a hole in our hedge so we can say hello or share some fresh herbs with ease.

These wonderful next-door neighbors had us over for an Indian feast a few months ago. They made delicious fresh dosa and an incredible dal. With every bite, I savored the subtle and surprising coconut flavor that permeated the dish. After I got their recipe, I immediately made a big pot of dal and relished eating it for many lunches with rice and steamed winter greens.

INGREDIENTS
Adapted from New Recipes from Moosewood Restaurant

• 1 1/2 cup dried lentils
  
• 4 1/2 cups veggie stock or water
• 2 teaspoon turmeric
• 1 teaspoon salt
• 2 tablespoons coconut oil (or vegetable oil)
  
• 2 cups diced onions
• 1 garlic clove minced or pressed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon hot chili pepper flakes or cayenne or 1 small fresh hot chili minced
• 1 cup coconut milk

Cook lentils in water or stock with salt and 1 teaspoon turmeric. When peas are tender, drain, but keep cooking liquid and set aside.

Saute onions with veg oil, garlic, cumin, 1 teaspoon turmeric, pepper, and chilis, until onions are golden. Stir constantly.

Mix onions with cooked lentils and reheat slowly. Then add coconut milk. Stir and warm all ingredients. Add some reserved cooking liquid if the dal is too dry or thick.


Serves 4-6

Lentil Salad

I love lentil salad. You got them beans, once again, and can vary things up depending on what's in season. Because you can get away without soaking lentils, you can make this even when you haven't planned ahead. The most recent incarnation of this salad was taken mostly from The Greens Cookbook, by Deborah Madison and Edward Brown.

Ingredients:

1.5 cups small French lentils
1 medium carrot, cut into 1-inch. pieces
1/2 small onion, coarsely chopped
1 bay leaf
1 clove garlic
1/2 tsp. salt
2 med red bell peppers, roasted, skinned, and diced
fresh, chopped mint to your taste
red wine vinegar
8 oz. feta cheese
vinaigrette made from juice of 1 lemon, 8 T. olive oil, and 1 clove of garlic (minced)

Cook the lentils with the carrot, onion, bay leaf, whole garlic, and salt (20-25 min. at a simmer). Drain them when they're done and remove the vegetables and bay leaf. Fold the vinaigrette into the lentils. Let cool then add the peppers, feta, mint, and salt and ground pepper to taste.

Another version of lentil salad I like includes fresh tarragon, chevre, and finely diced carrots and red onion.

Serves 6