Turkish Red Lentil & Vegetable Stew

I found this recipe in a magazine and was intrigued not only because of its simplicity, but the fact that the recipe has endeavored to make the lentils a complete protein source by combining them with a grain - bulgur!  I happened to have all the ingredients on hand and I was so happy that I took the time to create this meal because it was delicious!!

TURKISH RED LENTIL & VEGETABLE STEW

Ingredients

Half of a large eggplant, cut into 1" cubes

1/2 tsp salt

2 tbsp EVOO (extra virgin olive oil)

I large onion, roughly chopped

2 carrots, cut into 1" chunks

1 zucchini, cut into 1" chunks

1 each sweet red and yellow pepper, cut into 1" chunks

1 tbsp sweet paprika

1/4 tsp cayenne

1 cup red lentils

1/2 cup bulgur

4 cups low sodium beef or vegetable broth

2 tbsp tomato paste

Juice of 1 lemon

1 tbsp dried mint, crumbled

• Sprinkle eggplant all over with the salt and let stand until beads of moisture appear (approximately 1/2 hr).  Blot dry with a towel.
• In a Dutch oven or large saucepan, heat EVOO over medium-high heat.  Fry onions until lightly golden (approx 4 mins).  Add eggplant, carrots, zucchini, peppers, paprika and cayenne.  Saute until eggplant is almost tender (approx. 10 mins)
• Add lentils and bulgur and cook, stirring for 2 minutes.  Add broth, 3 cups water and the tomato paste.  Bring to a boil.  Reduce heat; simmer, covered until lentils are almost dissolved (approx. 1 hr).  Make sure you stir periodically otherwise the lentils tend to stick to the bottom of the pot!
• Stir lemon juice and dried mint into the stew.  Ladle into bowls and ENJOY!

Thai-Style Lentil & Coconut Soup

I simply love the flavours of Thai cuisine and since I am on a total soup-kick this month, this soup satisfied my cravings to a "T" !!!  With the addition of the chili and the paprika, this soup can have a little 'kick' to it, but the coconut milk helps to reduce the burn.  This soup is so substantial that it is practically a meal in itself, but is equally as wonderful with a warm roti or naan bread on the side!!!

THAI-STYLE LENTIL & COCONUT SOUP

Ingredients:

2 tbsp coconut oil (or grapeseed, avocado, or EVOO)

2 red onions, finely chopped

1 red chili, seeded and finely sliced

2 garlic cloves, chopped

1" piece of fresh lemon grass, outer layers removed and heart thinly sliced

1 cup red lentils, rinsed

1 tsp ground coriander

1 tsp paprika

400mL of coconut milk (unsweetened)*

3 3/4 cups water

Juice of 1 lime

3 spring onions, finely sliced

1 cup fresh cilantro or parsley, finely chopped

Salt and freshly ground black pepper, to taste

• Heat the oil in a large pot and add the onions, chili, garlic and lemon grass.  Cook for 5 minutes or until the onions have softened, but not browned.  Stir occasionally.
• Add the lentils and spices.  Pour in the coconut milk and water and stir to combine.  Bring to a boil, reduce the heat and simmer for 40 to 45 minutes, until the lentils are soft.
• Pour in the lime juice and add the spring onions, cilantro salt and pepper, reserving a little of each of the spring onions and cilantro for garnish. 
• ENJOY!

*When you are using canned coconut milk, shake it well before opening as this will ensure that the layers of milk are well combined.*

Garlicky Lentil Soup

Today is one of those days where the weather keeps changing from dull and rainy to sunny and windy....perfect day for soup in my books!  This is a family favourite that is simple and economical to make. Judy, who is renting our vacation home, sent me these beautiful cloves of her organically-grown elephant garlic.  They are perfect for this soup - thanks Judy!
When I taught a few cooking classes in my home to a friend and her daughter, this turned out to be their family's favourite and they make this soup all the time!  Try it tonight and you won't be disappointed!!

GARLICKY LENTIL SOUP

Ingredients:

1 cup red lentils, rinsed and drained

2 onions, finely chopped

2 large garlic coves, finely chopped

1 carrot, finely chopped

2 tbsp EVOO, avocado or coconut oil

2 bay leaves

A generous pinch of dried marjoram or oregano

6 1/4 cups vegetable stock

2 tbsp red wine vinegar

Salt and freshly ground black pepper, to taste

• Put all the ingredients except for the vinegar, salt and pepper, in a large heavy-bottomed pot.  Bring to a boil over medium heat, then lower the heat to medium-low or low and simmer for 1 1/2 hrs, stirring occasionally to prevent the lentils sticking to the bottom of the pot.
• Remove the bay leaves and add the red wine vinegar, salt and pepper.  If the soup is too thick for your liking, thin it with a little extra vegetable stock or water.
• ENJOY!  

Summer Vegetables with a Spicy Coconut Curry

I have to admit that the two vegetables I really don't enjoy are eggplant and green beans. Both of which I have received recently in my CSA boxes from "Cooper's CSA Farm & Maze"...so when I saw this recipe in July's edition of 'Chatelaine', I decided to give it a go since I do love coconut, curry and lentils!
It was DELICIOUS!!! My husband and I loved all of it; the kids tried it but predictably ate only the lentils (dal) on top!

SUMMER VEGETABLES WITH SPICY COCONUT CURRY

Ingredients

1/2 cup red lentils

500g green beans, trimmed and cut in half

2 tbsp Indian curry paste (I used a Tikki Masala sauce because that's what I had on hand)

1/2 can (200mL) of coconut milk, preferably light

1/8 tsp salt

2 Japanese eggplants (I used Sicilian because this is what I had)

1 tbsp vegetable oil

1 small onion, sliced

lemon wedges

1/4 cup chopped fresh cilantro (optional)

4 whole wheat naan breads (optional)

• Combine the lentils with 2 1/2 cups water in a medium pot. Bring to a boil and reduce heat to medium-high and simmer uncovered, stirring frequently, until lentils soften. Approximately 8 minutes. Set green beans in a steamer basket over the lentils. Steam covered for 7 minutes and remove. Mix curry paste with 1 tbsp water and then add to the simmering lentils. Stir in the coconut milk and salt. Simmer, uncovered for 7 to 9 minutes more, or until thickened.
• Slice eggplants in quarters lengthwise then into 2" wedges while lentils simmer. Heat oil over medium-high heat in a skillet and saute onions until softened. Add eggplant and cook till tender (approx. 7 minutes). Add steamed green beans and toss to combine.
• Serve the green beans, onions and eggplant with the creamy lentils over top and garnish with cilantro and lemon wedges!

*I don't have a steamer basket so I steamed the green beans separately. Also since I used a curry sauce and not a paste, I omitted the water. Lastly Japanese eggplants are generally firmer in texture than Sicilian*

Dal - An Indian Red Lentil Dish

Dal is one of those Indian comfort foods that I could just eat contentedly with a piece of warm garlic naan bread! This is a delicious recipe that incorporates a smoky flavour that really hits the spot!

MURKHA DAL

Ingredients:

1/4 cup butter

2 tsp black mustard seeds

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp grated gingerroot

1 tsp turmeric

2 green chilies, deseeded and finely chopped *wear gloves!!*

1 cup of dried red lentils

4 cups water

1 1 /4 cups coconut milk

1 tsp salt

• Melt the butter in a large saucepan over a medium heat. Add the mustard seeds and cover the pan - when you can hear the seeds popping, add the onion, garlic and gingerroot (this smell emanating from the pot just makes my mouth water!!)
• Cook uncovered until they are soft and the garlic is brown - about 7 to 8 minutes. Do not worry that the garlic is burned to the bottom of the pan - this is what produces the heavenly smoky flavour.
• Stir in the turmeric and green chilies and cook for 1 to 2 minutes until the chilies soften a little.
• Add the lentils, and cook for 2 minutes, stirring frequently, until they begin to turn translucent.
• Add the water, coconut milk and salt. Stir well and bring mixture to a boil. Reduce heat to a simmer and cook for 40 minutes, or until the desired consistency is reached. You may like it more liquid than I do, in which case 40 minutes will be about right. For a thicker consistency you will need to cook it about 10 to 15 minutes longer.
• Serve immediately and ENJOY!!!