Lentils of Different Colors

I only discovered lentils a few years ago. My sister was visiting from San Francisco, and we went to lunch at a Boston restaurant whose specialty was lentil soup. I savored that soup which was made with delicious sausage and lentilles de Puy, the tiny dark green French lentil. Of course, today I no longer eat soup with sausage, but it was a great introduction to lentils. I tried duplicating that recipe many times, but it is only recently that I discovered a plethora of different lentils and many ways to cook them. I was very excited recently when I discovered white lentils on one of my shopping trips. I had thought there were only two kinds of lentils—green and de Puy.
Lentils come in all different colors and shapes. They are all fast cooking and do not need to be soaked. They provide a quick healthy meal when there isn’t a lot of time to cook and they cook up in 40-45 minutes.

Lentils have been eaten for over 8,000 years and are a staple for many South Asian cultures. They were considered the poor man’s food in Roman times and in Europe a food to be avoided except in a famine. The Arabs, on the other hand, appreciated the energetic value of this legume, and it became a staple in Muslim homes. The Jewish people also appreciated the lentil. Don’t forget the infamous Bible story of Jacob’s “Red Stew” (which was made with the red lentils) which he exchanged for Esau’s birthright.

Lentils, like other legumes, are low in fat and high in protein, fiber, and iron. They have only 230 calories in a cup. I always wash my lentils in a strainer with cold water before cooking and pick out any stones or debris. However, there is no need to soak them. Do not salt them until they are softened since the salt will toughen the skin.

Lentils from India are usually a beautiful red and orange color. These brightly colored lentils cook quicker than the green varieties. They are generally used in soups and stews because of their ability to break down while cooking. I like to use lentils as an appetizer, in salads, as well as in soups and stews.

Red Lentil Soup

I made a huge pot of this soup this morning and brought some to the gym for the trainers to taste. It was a big success. I hope you think so as well.

•2-3 TBS olive oil
•2 red onions, chopped
•4 garlic cloves, minced
•1 tsp cumin
•1 tsp thyme
•2 cups red lentils
•2 cups canned chopped tomatoes
•8 cups water
•1 bay leaf
•Salt to taste
•Pepper to taste

Heat the olive oil in a large soup pot. Add the onions and garlic and sauté until soft about 8 minutes. Stir in the cumin and thyme, add the lentils and tomatoes.
Add the water, bay leaf, and pepper. Bring it to a boil and reduce the heat to low. Simmer for 40 minutes until the lentils break down. About 10 minutes before the soup is done add salt.
If the soup gets too thick add additional water.
Serve this with a green salad and some crusty French bread.


Lentil-Walnut Pate

There are lots of recipes for lentil-walnut pate. Some are made with red lentils and others with green lentils. Here is one of each. I have seen similar recipes in both Christina Pirello’s and Jessica Porter’s cookbooks.

•2 cups red lentils
•1 bay leaf
•4 cups water
•1 TBS shoyu
•1 TBS olive oil
•1 onion diced
•3 cloves garlic, minced
•½ tsp dried basil
•1 1/2 cups toasted walnut pieces
•Minced parsley
•2 TBS umeboshi vinegar (available in the Asian aisle of the supermarket)
•2 TBS balsamic vinegar
•Salt and pepper to taste

Bring lentils, bay leaf and water to a boil. Cover and reduce heat to a simmer and cook for 30 minutes. Season the lentils with the shoyu or salt and cook for another 5 minutes.
While the lentils are cooking heat the oil in a pan and add the onion,garlic and basil. Cook until the onions are slightly cooked—I like them a little undercooked for this recipe.
Place the lentils, cooked onion mixture, walnuts, parsley and vinegars in the food processor. Puree until smooth and creamy. Serve with raw veggies or toasted pita chips.

Lentil-Walnut Pate 2• 1 cup green lentils
•3 cups water
•1 bay leaf
•2 TBS olive oil
•1 onion, chopped
•6 cloves garlic, minced
•1 TBS mirin
•1 1/2 cups toasted walnut pieces
•1 tsp dried basil
•1 tsp thyme
•Salt and Pepper to taste

Bring the lentils, bay leaf and water to a boil. Lower the heat to low and cook for 20 minutes. Add some salt and cook for another 5 minutes.
While the lentils are cooking heat the oil in a pan and sauté the onions and garlic until the onions are soft. Stir in the mirin.
Puree the walnuts in the food processor and add the lentils, onions, basil, and thyme. Add salt and pepper to taste. Cool in the refrigerator for several hours.

Happy and healthy eating and cooking!