Recipe Review: Lentil and Garlic Sausage Cassoulet

Recipe: Lentil and Garlic Sausage Cassoulet

Source: Bon Appétit

Ace's Opinion (the short version): Delicious! We have already made this twice. It's time-consuming but I'm thinking of ways around that and I actually learned something about cooking lentils. Keep reading to find out what.

Ace's Opinion (the long version): Of course I am going to love any meal involving lentils but if you want to impress and feed a crowd cheaply, this recipe is the way to go. Z. and I were planning a small dinner party and wanted to serve a multicourse French meal. Finding a traditional French entree that didn't have chicken, pork, beef, or fish was proving to be difficult. We did a little searching and found the Bon Appétit recipe for lentil cassoulet, something a little different than the traditional cassoulet of duck confit, white haricot beans, and sausage.

Let's take a look at the basic ingredients of the version Z. and I made that are already a feature in some of my lentil recipes, such as this one or this one:

• lentils
• onions
• carrots
• celery
• garlic
• seasonings

What makes this recipe special:

• BACON STOCK

One reason this recipe is so time consuming is the first step. You create a stock using bacon, water, onion, and cloves. The stock is used to cook the lentils then to finish the cooking process in the casserole dish. This stock not only creates flavorful lentils, trust me when I say that the carrots and celery in the finish dish were the best carrots and celery I've ever had. Don't fret, the bacon is used again.

What we did differently:

•  We changed some of the proportions. Each time we made this recipe, we used about 1 cup of Puy lentils. Even with just 1 cup of lentils, this could have served 6-8.
• We also added extra carrots and celery. See above for a description of sauteed vegetables simmered in bacon stock.
• Go heavy on the seasonings (herbs, spices, and garlic). Perhaps because we were using dried herbs, we needed to use more than we thought at the first time we made this dish. 
• We couldn't find the right kind of sausage and just omitted it, while going a bit heavier on the bacon.
• The recipe doesn't specify fresh bread crumbs or dried. We used dried bread crumbs and certainly had no need for the 4 cups called for in the recipe. One cup of dried bread crumbs was plenty.

Make this recipe and enjoy!

Barley Mujadara Salad

This recipe was inspired by a discovery on a shelf at the Market of Choice. Z. and I were perusing the hot sauce and Indian chutneys when I saw this package:

I really enjoy barley and lentils so why not have them together?  The ingredients reminded me of mujadara, made with barley instead of rice. I've made mujadara before and really enjoyed the meal (here is my mujadara review and here is a link to the original recipe, if you are interested). Instead of paying several dollars for 10 or so ounces of prepackaged food, I decided to make my own version, creating a variation of my recent Cilantro Pistou recipe. As is mostly the case, I had no idea what I was doing and ended up with a very tasty dinner.

From the top clockwise: garam masala, ground ginger, and cumin seeds

This recipe is great warm or cold, so of course I tried both! I prefer Barley Mujadara Salad at room temperature or colder. Barley is very tasty warm, though I just love the texture of chilled barley. Mediterranean Barley Salad, anyone? The toothsomeness of properly cooked barley is brought out by chilling.

After making Cilantro Pistou, I was inspired to create a parsley version. I figured since parsley is commonly featured in Middle Eastern Cuisine, Barley Mujadara was the perfect first vehicle for my Parlsey Pistou, or what I might call a parsley vinaigrette. Whatever it's called, the green stuff I mixed in with the barley, lentils, veggies, and spices tied everything together.

I am always proud of my onions; hence, way too many pictures of browned onions.

I wanted to keep this pretty brainless so I cooked all the ingredients separately then mixed everything together. If you are talented enough to cook things together that have different cooking times and not overcook anything (like Z.) be my guest. Enjoy!

Barley and Lentil Mujadara Salad

by Ace Nation

Keywords: entree salad vegan barley beans/lentils Middle Eastern

Ingredients

For the Mujadara

• 2 tablespoons olive oil
• 1 onion, sliced thinly into half-moons
• 4 cloves garlic, minced finely
• 1 cup brown lentils
• 1 cup barley
• 1 teaspoon ground cumin or 2 teaspoons cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon ground ginger
• 1/2 teaspoon freshly ground black pepper
• Kosher salt, to taste

For the Parsley Vinaigrette

• 1/2 bunch parsley
• 1 tablespoon lemon juice, more or less depending on your taste
• 2 tablespoons extra virgin olive oil
• Kosher salt, to taste

Instructions

For the Parsley Vinaigrette

Combine parsley, lemon juice, and olive oil in a blender. Blend until smooth. Season to taste with kosher salt.

For the rest of the dish

Cook the barley and lentils separately according to package directions. Set aside when done.

Meanwhile, heat olive oil in a high-sided skillet over medium-low to medium heat. Add onions. Cook, stirring occasionally, until very browned, about 20-25 minutes.

Add garlic to the pan. Cook, stirring occasionally, about 5 minutes. Set aside when done.

Meanwhile, heat a small and dry pan over medium heat. Toast the spices about 60 seconds. Set aside.

In a large mixing bowl, combine cooked barley, lentils, and onion mixture with toasted spices and parsley vinaigrette. Make sure to taste and add more salt if needed. Serve at room temperature or chilled.

Enjoy!

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Dinner for One: Harira Soup

I wanted to share a delicious recipe amidst tales of travel and adventure.

Let me be clear:

• I know nothing about harira.
• I don't know anyone who has ever tried harira.
• I may know someone who has had harira but I have never heard anyone say the word "harira" or mention a similar dish.

I've had a copy of a harira recipe for quite some time, merely contemplating. Once I came across harira browsing a few cookbooks, I took the plunge and searched the internet. What I found was that all the bloggers had has much knowledge of harira as I did. The recipes also shared some similarities:

• lamb
• chickpeas
• lentils 
• tomatoes
• ginger
• cumin
• turmeric
• cinnamon
• lemon
• cilantro
• parsley

 For my creation, I decided to start with the list of common ingredients and then ad lib with my favorites. And there was some spinach in the fridge...

This pot of harira is amazing! The nuttiness of the chickpeas are complimented by the small, earthy lentils. This is definitely the time to pull out the expensive Puy lentils. The tomaotes, stock, and flour create a thick broth that made me think I was eating something richer than I was.

From top left clockwise: ginger, cumin seeds, turmeric, ground cinnamon, cinnamon stick, smoked paprika, vegetable bouillon, harissa paste.

Then there's the spices! When I'm not using meat, my trick is to go heavy on the smoked paprika to provide the illusion of the brownness that comes from seared animal flesh. The turmeric and cumin add an earthiness I can't live without, while the cinnamon and nutmeg provide a subtle warmth and fragrance. I used both cinnamon stick and ground cinnamon on purpose. Cinnamon sticks add more fragrance than taste, I think. I added a little bit of ground cinnamon to add to the cinnamon flavor. Spicy heat balances the savoriness of the cinnamon and the sweetness of the vegetables. I use harissa paste because I like its complex flavor and gentle heat but cayenne would do the trick, too. What could become heavy and confusing is brightened and tied together by ginger and cilantro. The ginger cuts through all those thick flavors and broth while adding the spiciness that only ginger can provide. The cilantro adds a freshness that makes me think of lemons in a large enough amount (no lemons in my recipe because I didn't have any). Enjoy!

Harira Soup

by Ace Nation

Keywords: soup/stew gluten-free vegan beans/lentils Middle Eastern

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 15 ounce can chickpeas, drained and rinsed
• 1/2 cup lentils (Puy, brown, or red)
• 1 14.5 ounce can diced tomatoes
• 1 onion, diced
• 2-3 carrots, peeled and diced
• 4-6 cloves garlic, minced
• 3-4 cups fresh baby spinach
• 1/4 cup all-purpose flour
• 1-inch long piece fresh ginger, grated
• 2 teaspoons cumin seed or 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1 cinnamon stick
• 1/4 teaspoon ground nutmeg
• 2 teaspoons smoked paprika
• 2 teaspoons harissa paste or cayenne pepper to taste
• 6 cups vegetable stock or water
• Kosher salt, to taste
• 1/2 bunch fresh cilantro

Instructions

• In a large soup pot, heat olive oil over medium-low to medium heat.

• Add onions. Stirring occasionally, cook until soft and lightly browned, about 10-12 minutes.
• Add carrots, garlic, and ginger. Stirring occasionally, cook until carrots are tender, 3-4 minutes.
• Add spices and flour to pan. Cook 30 seconds then add vegetable stock/water. Combine thoroughly. Bring to a boil then lower heat to a simmer.
• Add chickpeas and lentils. Simmer gently until lentils are done, about 15 minutes.
• Add spinach and cook until wilted, about 5 minutes.
• Season to taste with harissa paste or cayenne pepper and kosher salt.
• Serve immediately with plenty of fresh cilantro.

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Variations Part 2: Lentil Salad with Sauteed Vegetables

Previous Incarnations:

•  Warm Lentil Salad
• Brown Lentils with Grapes and Apples
• Lentils with Broccoli and Asparagus

Lentil salad is my go to lunch for the weekend and this is an example I made recently. Like my millet salad, I like to use a combination of cooked and raw vegetables in lentil salad. The preparation depends on what vegetables, or in the case of lentil salad, fruit, I have. In this case, I had a variety of produce from the farmer's market, like kale, baby turnips, and green onions. I have come to love the flavor of sauteed onions with my balsamic vinaigrette. Of course...I also used this lentil salad as a way to try some raw baby turnips. Delicious! The turnips were crisp but still tender. They were just starting to develop that wonderful turnip pepperiness. Enjoy!

Lentil Salad with Sauteed Kale, Onions, and Fresh Turnips

by Ace

Ingredients (serves 3-4)

For the salad

• 1 cup lentils
• 1-2 tablespoons extra virgin olive oil
• 2 cups chopped kale
• 1/2 onion, diced
• 3-4 cloves garlic, minced
• 2-3 green onions, chopped
• Kosher salt
• Red pepper flakes

For the balsamic dressing

• 2 tablespoons olive oil
• 3 tablespoons balsamic
• 1/2 tablespoon Dijon
• 2 teaspoons honey, if the dressing is too tangy for your taste

Instructions

1. Prepare lentils according to package directions and desired doneness. Drain and allow to come to room temperature.
2. To prepare the vinaigrette, combine all the dressing ingredients in the bowl the salad will be mixed.
3. Meanwhile, heat 1-2 tablespoons olive oil in a large skillet over medium heat. Add onions. Stirring occasionally, cook until onions are soft. A little bit of brown is delicious.
4. Add the kale. Cook 3-4 minutes before adding the garlic. Stirring occasionally, cook until kale and garlic are tender, 3-4 more minutes.
5. Allow the vegetable mixture to cool.
6. When cool combine the lentils, balsamic vinaigrette, and vegetable mixture. Season to taste with kosher salt and red pepper flakes. Serve immediately at room temperature or allow to cool in the refrigerator.
7. Enjoy!

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Warning: NOT A FRUGAL RECIPE

Spanish Lentils

A few weeks ago I was given a gift card to one of my favorite grocery stores, The Market of Choice. Thank you, ladies! There are some groceries that are actually a better deal at the Market of Choice than other grocery stores (unbleached cone coffee filters, non-store brand 1/2 & 1/2, high-quality bulk goods, Umpqua milk, produce that is on sale, and beer) that I regularly purchase. My philosophy with gift cards is to splurge on things I would never get myself.

Ingredients for Spanish lentils

With my present I purchased a package of Zürsun Pardina Lentils (more about these momentarily), $20 per pound chorizo (my hunky of porky goodness looked like a nub and still cost four bucks), a shallot, some bulk Hungarian paprika, a dozen eggs (on sale that week and would have bought anyway), Napa Valley Naturals oak-aged sherry vinegar, and a gelato. I even have enough money left over to pay for one-half of another gelato!

I am obsessed with Zürsun Idaho heirloom beans. I have shared a recipe using their beluga lentils and I also have eaten and cooked their scarlet runner beans. These beans are a totally different world than any other beans I have tried; you definitely get what you pay for. And the prices at the MoC on these are much less than at a market I visited in Eugene.

The package of Spanish Pardina lentils mentions their "distinctive nutty flavor and creamy  texture" and "ideal for soup". In normal speak, Pardina lentils taste like brown lentils with the texture of Puy or beluga lentils. Pardinas . I love how these lentils look: their skin is lightly speckled, making them look like tiny river rocks.

I have found my new favorite way to cook lentils is to very gently boil them; the water is simmering when I add the lentils. With a few minutes left on the timer, I turn the heat off, letting the pot of water and lentils steam on the warm burner. This has been the way I have been able to cook dried beans in general until tender but not split their skin. Once the beans are the desired doneness, I drain them.

Gourmet chorizo!

I have no idea what Spanish paprika tastes like. I made this recipe twice, using Hungarian paprika the first time and smoked paprika the second time. I preferred the smoked paprika as the Hungarian paprika did not add as much flavor as I would like.

Shallots cooking in chorizo fat. I almost stopped right here.

The sherry vinegar is what brings this dish together makes it truly delicious. The only sherry vinegar I remember tasting was the cheapest stuff possible tucked away in my parents' pantry for who knows how long. I had no idea at how amazing a good sherry vinegar could be. I just needed a couple of splashed to transform an okay dish to delicious. Even Z., who is not fond of vinegar, thought the vinegar was what this dish needed. Enjoy!

Spanish Lentils, Serves 2

1 tablespoon extra virgin olive oil
2-3 inch piece of cured chorizo, diced
1 shallot, finely minced
2 cloves garlic, grated or finely minced
1/2 teaspoon smoked paprika
1/2 cup Spanish Padrina lentils
Good-quality sherry vinegar, to taste
Kosher salt, to taste
Pinch of red pepper flakes

1. Cook Spanish Padrina lentils according to package directions. When cooked set aside lentils and about 1/2 cup of the cooking liquid.
2. Heat olive oil in a high-sided pan over medium-low to medium heat. Add the chorizo. Stirring occasionally, cook until chorizo is warmed through and has rendered some of its fat. Remove chorizo from pan and set aside.
3. Add shallot to the warm pan. Cook until softened, about 4-5 minutes.
4. Add grated garlic and cook briefly, about 1-2 minutes.
5. Add smoked parika, lentils, reserved chorizo, and 1/4 to 1/2 cup of reserved cooking liquid. Cook until lentils are warmed through, stirring gently occasionally, about 2-3 minutes. Add a splash of the reserved cooking liquid if needed to keep the lentils moist.
6. Season to taste with kosher salt and red pepper flakes. Garnish with a few dashes of sherry vinegar.

Lentil and Rice Cabbage Rolls

I thought I would share a cabbage recipe for St. Patrick's Day. This yummy recipe  was influenced by The Healthy Foodie's recipe for vegetarian cabbage rolls, particularly by inspiring me to add Dijon mustard to the filling and fennel seeds to my tomato sauce. Enjoy!

Lentil and Rice Cabbage Rolls

1 small cabbage

For the sauce:

Use your favorite red sauce thinned with 1/2 cup water or to keep the recipe very simple use Z.'s Red Sauce also thinned with 1/2 cup water, which is what I did. I added some harissa paste and fennel seeds to make it a little different.

For the Filling:

1-2 tablespoons extra virgin olive oil
1 cup cooked jasmine rice
1 cup cooked lentils*
1/2 cup rye flakes or old-fashioned oats
1/2 onion, diced
1 carrot, diced
2 tablespoons Dijon mustard
Kosher salt and freshly ground pepper, to taste

1. Preheat oven to375 degrees Fahrenheit.
2. To prepare the cabbage, cut off the bottom of the cabbage to more easily peel away each leaf. Or, carefully using a paring knife, remove the core. In salted, boiling water, blanch each leaf 1-2 minutes, or until the main stem is pliable. Remove from water and place on towels to drain. Set aside.
3.  Meanwhile, prepare filling by heating the olive oil in a large skillet over medium-low to medium heat. Add the onion and cook until soft and translucent, about 10 minutes. Add carrots and cook about 4 minutes, stirring occasionally.
4. In a bowl, combine the vegetable mixture with the rice, lentils, rye flakes, Dijon mustard, salt, and pepper. Stir until thoroughly combined.
5. Place a prepared cabbage leaf on a flat surface. Place about 2 tablespoons of filling on the leaf and rolls like a burrito. 
6. Place each roll in a baking dish. Continue until all the cabbage leaves and the filling are used. Top with desired amount of tomato sauce.
7. Cover with aluminum foil and bake 20-25 minutes. Allow to rest a few minutes before serving.

*I used lentils that I purposefully undercooked because I was worried they would become mushy in the rolls.

Another Lentil Salad

I know that I have two other lentil salad recipes:

Lentil Salad with Apples and Grapes

Warm Lentil Salad

and now I have a third - Lentil Salad with Broccoli and Asparagus. Lentils are quick-cooking, nutritious, tasty, and play well with others.

I have now made this particular salad twice now. The first time, I wanted a quick, Saturday-lunch, using just what I had on hand. When nothing sounds particularly appetizing, I have taken to eating a bowl of lentils. I remembered I had some lovely asparagus and broccoli (thank you, Market of Choice!) in the fridge, so I got a little more creative.

Well, the other night, I had the same conundrum: nothing sounded great and I did not want to make that much of an effort, so I turned to my trusty lentils. The mild, earthy flavor of the lentils goes great with these green vegetables.

The first time I used plain, ol' brown lentils. This time I wanted to show off my heirloom lentils.

Lentils with Broccoli and Asparagus*

Lentils
Extra virgin olive oil
Red onion, chopped
Broccoli, chopped **
Asparagus, cut in 1/2 pieces
Balsamic vinegar
Red pepper flakes, to taste
Kosher salt

1. Cook lentils according to package directions, making sure they are not mushy. Set aside.
2. Heat 1-2 tablespoons olive oil in a pan over medium-low to medium heat.
3. Add red onion to pan, stirring occasionally, until soft and translucent, about 8-10 minutes.
4. Add asparagus and broccoli. Cook until just warm.
5. Combine, vegetables, lentils, and remaining ingredients in a large bowl. Serve warm or chilled.

*I did not include amounts of ingredients because this can the amounts can be changed so easily.
**Don't forget to use the stems! I like to peel the outermost layer off.

Recipe Review: Mujadara

Source: Aarti Sequeira

I have been looking forward to making a dish called mujadara for quite some time. Mujadara has some of the my favorite ingredients: onions, brown lentils, and rice all of which are also frugal pantry staples! But I was always reluctant until I watched someone else make the recipe on tv. I was concerned about the cooking the lentils and rice together and the resulting texture. I finally made Aarti's version because she simmered the lentils separately first before finishing them with the rice.

The rice was simmered for 30 minutes and sat on the stove for 5 minutes without the heat. I followed the directions even though that is a little longer than we normally cook our basmati. The rice was just slightly softer than I would have preferred but was not a big deal. Next time, I will be cooking it for about 5 minutes less.

Do not skimp on the onions! The recipe calls for setting aside about half of the caramelized onions and then simmering the rice and lentils with the remaining onions. At the end, you serve the rice with the reserved caramelized onions. This was my favorite part! The sweet, caramelized flavor went very nicely with the slight spiciness (I went heavy on the cayenne) of the rice and lentils.

 
I used yellow onions because they were exceptionally nice. I thought they browned up just as well as red onions would have.

The spices were very simple and probably spices most of us already have in our cupboards. I loved the cinnamon, especially the scent it gave the dish. Do not worry, the cinnamon scent and flavor was understated and delightful.

I saw the recipe served 6 but I was not convinced with just one cup of lentils and 3/4 cup of basmati rice. This made a huge amount of food! Z. and I have frozen rice before and the reheated leftovers tasted just fine so I made sure to freeze a large portion for those evenings when I just cannot manage to cook. Enjoy!

Ace's Adventures with . . . Brown Lentils

 

Sometimes I get an idea stuck in my head that I just cannot shake. I started thinking about a salad of brown lentils and grapes some time ago. I have no idea where this came from but I had to have lentils and grapes at the same time. I imagine some of this obsession stemmed from seeing countless Waldorf salad recipes and grapes were on sale recently. While I do enjoy Waldorf salad occasionally, the flavor is slightly bland. My favorite part is the nutty walnuts with the sweet grapes and crisp apples.

During my time of lentil/Waldorf salad reflection, I was looking through Alicia Silverstone's The Kind Diet (which by the way has a number of awesome recipes which I will duly review) and she includes a recipe for lentils with raspberries and orange juice among other ingredients. Maybe my lentil and grape idea was not so far-fetched after all.

Having never had lentils and fruit together before, let me tell you, I have been missing out! I am sure Puy lentils would be even better but I used homely brown lentils. Brown lentils have a mellow earthiness that complemented the sweetness of the fruit. The depth provided by toasting the walnuts and their nuttiness was an excellent addition. Shallots are just plain delicious and complement almost everything and added a savory component. I cannot describe the flavor of a shallot. If you have eaten an onion, the flavor of a shallot would not be foreign. If a yellow onion is shallot's loud-mouthed simple hillbilly cousin, the shallot is a suave, nuanced sophisticate. I wanted a vinaigrette that could tie everything together. I originally was going to use plain apple cider vinegar but I was intrigued by Silverstone's use of orange juice in her salad. Now I had the best of both worlds: the apple cider vinegar would echo the apples in the salad while providing a hint of acidity to the orange juice. This provided a second surprise to me. The flavor of the orange and the lentils were very tasty. I still am confused why that worked. Enjoy!

Brown Lentils with Grapes and Apples

1 cup brown lentils
1 shallot, minced
1 cup grapes, chopped
1 apple, cored and diced
zest of one orange
juice of one orange
2 tablespoons apple cider vinegar
1-2 tablespoons extra virgin olive oil
1/2 cup walnuts, toasted and chopped
salt and pepper (or red pepper flakes) to taste

1. Cook lentils in water until tender, about 12-15 minutes. Drain and let cool.
2. When cool combine lentils with shallot, grapes, apple, orange zest, orange juice, apple cider vinegar, and olive oil. Mix together until combined and season with salt and pepper. 
3. Let marinate 20-30 minutes in the refrigerator. Just before serving mix in the walnuts.

Brown Lentil and Yellow Split Pea Dal

This recipe is my attempt at recreating a delicious dal I had recently at Nirvana Indian Restaurant in Corvallis using ingredients I already had in my pantry. Before I get to my own dal, let me tell you a little about this restaurant. Nirvana is hands-down one of my favorite restaurants anywhere.

Z. and I regularly treat ourselves to a meal at Nirvana every six or weeks or so. Our favorite server, and I think one of the managers, is always there to make us feel very welcomed and appreciated. Normally, we go for the lunch buffet. Some of the dishes that always remain as part of the buffet are pakoras, tandoori chicken, dal, naan, and rice. There is almost always saag, The other dishes change with an emphasis on vegetarian, carnivores will not be disappointed. I am sure I have tried every single dish offered including different chicken curries, vegetable and/or potato dishes, egg curry, and an endless number of legume recipes. They served a ground lamb dish as part of their New Year's Even dinner buffet that I absolutely loved. Z. looks forward to the pakoras the most and I cannot wait to dive into their saag, it is so light and creamy. We have gone to Nirvana for dinner, ordering off the menu, and been very pleased. I tried a lamb curry (yum!) and we shared aloo paratha, whole wheat bread stuffed with spiced potatoes and peas. Delicious!

I have never had the same dal twice. I must say I have had the toor dal at Nirvana and Z.'s dal is just as good. Some day, I will feel ready to share that recipe. I particularly enjoyed the dal I ate during my last visit. The main attraction was brown lentils that were tender but still toothsome. There was a smaller proportion of yellow split peas, which must have had a chance to cook longer because they were mostly broken down. Fresh tomato added an acidity that cut through the brown lentils.

My creation was delicious and very different from what I ate at the restaurant. I used tomato paste rather than fresh tomatoes. The flavor was great but the effect was unlike that provided by fresh tomatoes. I would like to add, I used tomato paste that I had measured into portions, wrapped in plastic wrap, and frozen a couple of months ago. Here is a picture of what was frozen. The tomato paste seemed to work great and none was wasted. If I were to use fresh tomatoes, I would use 3-4 roma tomatoes that I had de-seeded and chopped roughly. Add them after cooking the spices for 30 seconds or so and cook briefly, just until the tomatoes begin breaking down.

The dal I had at Nirvana had lots of broth that had been thickened by broken down yellow split peas. When cooking my dal I added about 10 cups of liquid, or 1 can vegetable broth and 8 or so cups of water, which seemed like a huge amount. Once the pulses were cooked, my dal was not nearly as brothy as the restaurant dal. This does have advantages. I ate the dal like a soup the first day and as to be expected, much of the liquid was absorbed by the second day, when I ate the dal with rice. Enjoy!

From the top: coriander, garam masala, curry powder, cumin seeds, turmeric

Onions browning

Tomato paste cooking

Brown Lentil and Yellow Split Pea Dal

 2-3 tablespoons canola oil, more as needed
1/2 cup yellow split peas
1 cup brown lentils
10 cups or more water, broth, or a combination
1 onion, chopped
1 serrano chile, seeded and minced finely
5 cloves garlic, peeled and minced finely
1/4 cup tomato paste
1/2 teaspoon turmeric
2 teaspoons cumin seeds or ground cumin
2 teaspoons coriander seeds or 1 teaspoon ground coriander seed
1 tablespoon curry powder
2 teaspoons garam masala
salt, to taste

1. Heat 2-3 tablespoons canola oil in a soup pot over medium-low to medium heat. Adjust heat as needed while cooking to make sure the pot does not get too hot and the food burns. Add onions and season liberally with salt. Cook until brown and soft, about 20 minutes, stirring occasionally. Add more canola oil if needed.
2. Add chile and garlic. Cook until soft, about 3-4 minutes.
3. If the pan is dry, add a drizzle of oil, add spices to this oil, and let cook only 30 seconds to one minute.
4. Add tomato paste, stirring frequently, cook 3-4 minutes.
5. Add liquids and yellow split peas. Bring to a boil, lower the heat, and let simmer gently 25 minutes.
6. Add brown lentils and cook until tender but still whole, 25-30 minutes. Taste and adjust salt. Garnish with cilantro if desired. Serve as a soup or with rice.

Toor Dal Soup

Oh, yellow split peas! They are cheery, miniature suns. It makes me smile just to look at them. Yellow split peas, otherwise known as toor dal, is the one food that reminds me exclusively of the home and life Z. and I have created together. I think this has to do that all my memories of toor dal involve Z. and sharing a meal with him. Well, until this soup, he has made all every meal that has involved toor dal. It's not that I'm lazy or not trying, Z. really likes to cook Indian food and is really good at it.

I am on vacation for the week so I thought I should make myself a pot of soup that could be my lunch for a few days. I was looking through my the soup edition of Cook's Illustrated for inspiration. I thought their Creamy Split Pea sounded yummy (I would never have thought of adding lettuce to a soup!) but there weren't green split peas in the pantry and I didn't have butter lettuce. There were yellow split peas, though! I used Z.'s dal as a jumping board and played with the spices. I thought it turned out very good! The sweetness of the toor dal balanced nicely with the cutting spiciness of the Serrano and savoriness of the garam masala.

A few notes on this soup:

• This soup took some time to make. The onions take awhile, the dal has to simmer for about 45 minutes, and then allowing it to cool enough to put in a blender or food processor takes time, as well,  but is worth it.
• I used two cups of toor dal. This is a lot compared to the amount Z. uses in our dal. For the same amount of soup, I am pretty sure 1 1/2 cups of dal would work just great. 
• Don't bother using stock or broth! Save that for another time. Water works just fine for this.
• Cook the onions until they are very brown. Z. has played around a lot with how much he cooks the onions in his dishes. We have found, the browner the onion, the tastier the dish. Getting the onions really brown can take awhile. I think my onions cooked for about 20 minutes before they were the color I wanted.
• Because I blended the soup, using whole spices wasn't a problem at all.
• Dal freezes very nicely. We have found that when possible, we like to freeze our leftovers in a ziploc freezer bag and flatten it out so you can stack multiple bags on top of each other. 

Leftovers ready to be put in the freezer.

Toor Dal Soup or Yellow Split Pea Soup
Canola oil
1 1/2 -2 cups yellow split peas
8-10 cups water, more as needed
1 onion, chopped finely
1 Serrano chile, finely mined
1 inch ginger root, finely minced or grated
4-5 cloves garlic (or to taste), finely mined or grated
1/2 teaspoon turmeric powder
2 teaspoons ground cumin or cumin seeds
2 teaspoons garam masala
1 teaspoon coriander seeds or ground coriander

1. Look through split peas and remove any stones or any other debris.
2. Heat one tablespoon canola oil in large soup pot over medium heat, add onions, cook until browned, stirring occasionally.
3. Add Serrano chile and ginger. Cook about 2-3 minutes, stirring occasionally.
4. Turn down heat slightly. Add more canola oil if needed. Add garlic and cook for about 3-5 minutes, until garlic is cooked.
5. Have some of the water ready to add to the pan. Add spices to the vegetables and mix thoroughly. Do not leave the pot. Toast spices for about 30 seconds then pour in water. 
6. Add the rest of the water and yellow split peas. Bring to a boil then lower heat and let simmer gently for about 45 minutes, until the split peas are spot.
7. Be very careful when blending warm food in a blender or food processor. Let yellow split pea and vegetable mixture cool slightly. In batches, process soup in a blender or food processor. Add 1/2 cup of water at a time if needed. Return blended soup to a pot and reheat gently over medium low heat. Serve and enjoy!

Price Breakdown

.03 canola oil (purchased on sale with coupons)
.46 yellow split peas  (.52/lb)
.15 onion (.33/lb)
.04 Serrano chile
.14 ginger
.10 garlic
.15 spices (purchased in large quantities from the local Indian market)

Total: $1.07 or $0.18 per bowl 

Warm Lentil Salad: My Lentil Journey

My experience with lentils prior to college consisted of opening a can of lentil soup, and warming up the can's contents, most frequently in the microwave. I mention the microwave because I feel the need to point out I was too lazy to wash the dirty pan. Once I got to college, now responsible for buying my own groceries, I was on the prowl for ingredients that were healthy to start with, quick cooking, and could easily be carried home. I left my car back in Wyoming that first year and mainly walked to and from the grocery store. I left a household that had 1.3 vehicles per person and walking the dog was the only reasonable explanation for walking outsides (hiking while hunting is not walking, that is a spiritual experience). So plodding a few blocks, much of the time in precipitation, carrying some bags seemed like a whole lot of work. I was lazy, I know. I bet a shiny nickel that someone, I'm not going to say who but their name might start with a Z, will make a sarcastic remark later about how this is still true.

Obnoxious boyfriends aside, my family's dinners normally consisted of (still do) grilled steak, most often wild meat killed by my dad or younger sister, a form of potato or boxed flavored rice, and vegetables. This was not how I envisioned or desired to cook for myself. Lacking a computer at  home, or even the foresight to do some online research, I spent a lot of time wandering the nearby grocery store aisles looking for inspiration and ideas. Eventually, I had a rough outline of what the cheapest items were and how willing I was to eat those items. One of these ingredients was lentils. Lentils became a staple in my pantry.

My lentil adventures had humble origins: a pot of boiled lentils. In an effort to not be so boring, I figured out I like my lentils, still intact, with chunks of fresh tomato. I thought one day, since I enjoy tomatoes and balsamic so much, I might like my lentils and tomatoes tossed with some balsamic.Why, yes, the balsamic was enjoyable. Why not add a drizzle of olive oil and some salt? I thought I was onto something. While I enjoyed many bowls of lentils and fresh tomatoes with balsamic vinaigrette, this dish didn't pass the Sharing Test. While I was perfectly content to eat my concoction for an occasional meal, I would not serve it to anyone or share the recipe. I could do better. Since tomatoes were so good, wouldn't other vegetables be yummy, too? I know, duh, right? I found bell peppers, cucumbers, carrots, onion, and a touch of fresh garlic, in addition to the tomato and vinaigrette was my favorite combination. Now this I could share with others.

I began to get burnt out on my lentil salad. I started thinking about what was dampening my lentil salad enthusiasm. I needed a lentil salad when buying tomatoes, bell peppers, and cucumbers was not an option. If I couldn't get those vegetables, I would use extra carrot. All that raw carrot was getting boring. One day I decided to lightly saute my carrots, onion, and garlic as the lentils were finishing cooking. I combined the warm vegetables and warm lentils with the vinaigrette. It was great!

Since then, I have enjoyed Warm Lentil Salad many times thinking I was being clever. Well, I have read a lot since the first warm lentil forays and have discovered I'm not original at all. The French have been doing a warm lentil salad for quite some time. I came to a dish on my own that a great food culture had already figured out. I am okay with that.

P.S. Warm Lentil Salad is great on its own or can be served over rice for a more complete meal. Enjoy!

Ace's Warm Lentil Salad Ingredients

Diced vegetables

Vinaigrette waiting to be whisked. Trust me, if you combine them all at the same time, it will be thick and smooth.

Balsamic Vinaigrette

Sauteed vegetables  waiting to meet the love of their life: Balsamic Vinaigrette

Lunch: Ace's Warm Lentil Salad

Ace's Warm Lentil Salad
1 cup brown lentils
3 cups of water, enough to cover the lentils
1 carrot, diced
1/4 onion, diced
2 cloves garlic, minced
2 1/2 tablespoons olive oil
3 tablespoons balsamic
1/2 tablespoon Dijon
salt

1. To cook lentils: Bring water to a boil, add lentils, a pinch of salt, reduce heat, cover. Simmer until desired texture. I like a little of bite still left, which takes about 12 minutes of cooking. Drain well and set aside.
2. While lentils are cooking, prepare vinaigrette. Place vinegar, 2 tablespoons olive oil, Dijon, and about 1/8 tsp of salt (or to taste) in a bowl. Whisk until smooth and combined. Set aside.
3. Heat 1/2 tablespoon olive oil over medium or medium-low heat. Add onion and a pinch of salt. After onions have cooked for a minute or two, add carrots. Turn down heat if still at medium. Saute for another minute or two, add garlic. Saute until garlic is cooked..
4. Combine lentils, vegetables, and vinaigrette. Adjust salt to taste and add pepper if desired. Enjoy!

Price Breakdown
 .39 lentils (.89/pound)
.08 carrot
.08 onion
.06 garlic
.23 olive oil (purchased on sale + coupons)
.21 vinegar
.03 Dijon (Trade Joe's brand)

Total: $1.08