Cauliflower-Topped Puy Lentil Pie

Olive oil
2 tablespoons mustard seeds
About 20 fresh curry leaves
2 carrots, peeled and finely chopped
1 onion, finely chopped
1 tablespoon cumin seeds, bashed

1 tablespoon coriander seeds, bashed
2 cloves garlic, peeled and finely chopped
A thumb-sized piece of ginger, peeled and finely chopped
400 grams Puy lentils
400 grams chopped tomatoes, canned or fresh
2 cups vegetable broth, or water plus a vegetable bouillon cube
2 pitted dates or prunes, finely chopped

1 red chile, seeded and chopped

Zest and juice of 1 organic, unwaxed lemon

2 medium heads cauliflower (about 2 1/4 pounds/1 kilogram with leaves removed)
Sea salt
1 tablespoon olive oil

Heat oven to 425 F.

Put a glug of oil into a large, heavy pan.  When it is hot, add the mustard seeds and the curry leaves, and cook until the seeds pop.  Take the pan off the heat, reserve half the seeds and leaves, then put the pan with the remaining mixture back on the heat.

Add the carrots and onion to the pan and cook for another 10 to 15 minutes, or until soft and nicely browned.  Add the cumin, coriander, garlic, and ginger, and cook for another 3 to 4 minutes, to toast the spices and allow the garlic and ginger to release their oils.  Take care that the garlic doesn't burn.

Add the lentils, tomatoes, and stock or water and bouillon cube to the pan.  Add the chopped dates or prunes, the chile, and the zest of half the lemon.  Season with salt and simmer over medium heat for 15 to 20 minutes, or until thick, rich, and flavorful.

Meanwhile, make the cauliflower mash.  Break the cauliflower into florets, slice the stalk, and put into a lidded pan with about 3/4 inch of boiling water.  Put over high heat and steam until tender.  Drain, put back in the pan, and heat for a minute to dry out the cauliflower.

Allow cauliflower to cool a little, then blitz in the food processor with a big pinch of salt and the oil.  When you have a silky-smooth mash, fold in the reserved mustard seeds and curry leaves.

Once the lentils are ready, add the lemon juice and mix well.  Spoon into an ovenproof dish, top with the cauliflower mash, and bake for 20 minutes or until golden and bubbling.

Serves 4.

From The Modern Cook's Year by Anna Jones

Rice and Vegetable Aash with Lentils

Olive oil for frying
2 large white or yellow onions, very finely diced
1 2/3 cups finely chopped flat-leaf parsley
2 cups finely chopped fresh cilantro
5 large garlic cloves, crushed
3 teaspoons unsweetened tamarind paste
2 teaspoons paprika
3 tablespoons tomato paste
1/3 cup butter
1 heaped tablespoon all-purpose flour
1 quart vegetable stock
1 quart cold water
1/2 cup basmati rice
1/2 cup uncooked French green/Puy lentils
Sea salt flakes and freshly ground black pepper

Garnish:
1 small pack/about 1 ounce dill, finely chopped
1 bunch scallions, thinly sliced

Place a large saucepan over medium heat.  Pour in enough olive oil to coat the bottom of the pan.  Add the onion and cook for a few minutes until softened and translucent, without browning.

Add the fresh herbs and cook them down for a few minutes, until they are completely wilted and resemble cooked spinach.  Stir in the garlic and cook for a few more minutes until soft and translucent without browning.

Add the tamarind, paprika, tomato paste, and butter to the pan, stirring them in to combine.  Then add the flour and mix well.  Let this fry for a few minutes, then pour in the stock and the cold water and season generously with salt and pepper.

Bring the contents of the saucepan to a rolling boil, then stir in the rice and lentils.  Reduce the heat and simmer uncovered for 25 to 30 minutes, or until the rice and lentils are cooked.  If the soup seems too thick, add boiling water (up to 1 1/4 cups), a little at a time, until you reach the desired consistency.  Taste and adjust the seasoning to taste, then serve immediately (it will continue to absorb more liquid if left to stand), scattered with the dill and sliced scallions.

Serves 6 to 8.

From Bazaar by Sabrina Ghayour, with very minor changes

Roasted Cauliflower, Paneer, and Lentil Salad

1 cup French green lentils

4 cups vegetable broth (or water)

1 small head cauliflower (about 1 pound)

1 10-ounce block of paneer, cut into 1/2-inch cubes (about 2 cups total)

1 teaspoon fine sea salt

1/2 teaspoon black pepper

1 tablespoon extra-virgin olive oil

4 scallions, green and white parts, thinly sliced

For the dressing:

1/2 cup extra-virgin olive oil

1/2 cup tightly packed fresh cilantro leaves

1 green chile (seeded, if desired)

Juice of 1/2 lime

1/2 teaspoon ground coriander

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon fine sea salt

Heat the oven to 425 F.

Rinse the lentils in a fine-mesh strainer under cold running water and pick out any stones or imperfect beans.  Transfer to a pressure cooker and add the broth or water.  Cook under pressure for 20 minutes.  Release steam; drain through a fine-mesh strainer.

While the lentils are cooking, roast the cauliflower and paneer:

Cut the cauliflower into bite-size florets and transfer to a roasting or sheet pan.  Add the paneer.  Season with salt and pepper and drizzle with the olive oil, mixing to coat evenly.  Roast, stirring occasionally, until cauliflower and paneer are crispy on the outside and feel tender when pierced with a skewer or knife, 25 to 30 minutes.

Meanwhile, make the dressing:

Combine all the ingredients in a blender and pulse at medium-high speed until smooth.

When the cauliflower and paneer are done, transfer to a large bowl and gently stir in the drained lentils and the scallions.  Taste and adjust the seasoning, if necessary.  Drizzle with 1/3 to 1/2 cup of the dressing, to taste, and serve warm or at room temperature. 

(Store the leftover salad and dressing in separate airtight containers in the refrigerator for up to 4 days. Shake the dressing before using.)

Serves 4 to 6.

From New York Times Cooking, adapted from Season: Big Flavors, Beautiful Food by Nik Sharma, with a few changes by me

Roasted Tomatoes and Lentils with Dukka-Crumbed Eggs

Tomatoes:
12 large plum tomatoes, halved
3 tablespoons olive oil
2 teaspoons harissa
1 1/2 teaspoons sugar
Salt and black pepper

Lentils:
1 tablespoon olive oil
1/2 onion, finely chopped
1 celery stick, finely chopped
1 garlic clove, finely chopped
1 1/3 cups Puy or green lentils
1 sprig of thyme
1 bay leaf
Juice of 1/2 lemon
2 teaspoons sherry vinegar
1/4 cup extra virgin olive oil
2 tablespoons chopped cilantro 

Dukka:
1/2 cup hazelnuts
1/3 cup sesame seeds
1 teaspoon nigella seeds
1 tablespoon sunflower seeds
3 tablespoons coriander seeds
1 tablespoon white peppercorns
1 1/2 tablespoons cumin seeds
1 teaspoon ground paprika
1 1/2 teaspoons sea salt flakes

6 eggs

Heat the oven to 375°F.  

Lay the tomatoes in a single layer in the roasting pan.  Mix the olive oil and harissa together and pour over the tomatoes.  Turn to coat, ending cut side up, then sprinkle with sugar and season with salt and pepper.  Roast in the oven for 45 minutes, or until caramelized in parts and slightly shrunken.

Meanwhile, cook the lentils.  Heat the oil in a saucepan and gently saute the onion, celery, and garlic until soft but not browned.  Add the lentils and turn them over in the oil.  Add the thyme and bay leaf.  Pour in 3 cups of water, season lightly, bring to a boil, reduce the heat, and simmer, uncovered, until the lentils are just tender.  This could take 15-25 minutes depending on their age, so watch them, as they can turn to mush quickly.  When the lentils are cooked, they should have absorbed all the liquid (drain them if liquid remains).  Remove the bay leaf and thyme.  Add the lemon juice.  Mix together the vinegar and extra virgin olive oil; stir into the lentils with the cilantro.  Season to taste.

While lentils and tomatoes are cooking, make the dukka.  Put hazelnuts in a dry skillet and toast over high heat until they smell roasted.  Watch carefully, as they burn easily.  Transfer to a plate to cool a little, then crush them in a mortar to a coarsely ground mixture.

Put the sesame seeds in the dry skillet with the nigella; toast until the sesame seeds are golden brow Follow with the sunflower seeds.  Coarsely crush all the toasted seeds and add to the nuts.  Toast the coriander seeds until they smell toasted, then grind them coarsely.  Do the same with the peppercorns, then the cumin seeds.  Combine the nuts, seeds, and toasted spices with the paprika and salt.  Store in an airtight container until needed.

Cook the eggs in boiling water for 6 minutes; they should still be a little runny in the middle.  Rinse them in cold water and, once cool enough to handle, quickly peel.  Roll eggs lightly in the dukka and set each on top of a serving of lentils and tomatoes.  If you prefer to see the yolk, break the egg in half and sprinkle some dukka on top.  Serve immediately.

Serves 4.

From A Change of Appetite by Diana Henry

Lentils with Sausage

3 tablespoons olive or vegetable oil

1 medium onion, finely chopped

2 to 3 medium carrots, finely chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

1/2 teaspoon ground mustard

1 1/4 cups lentils (preferably French green)

6 cups vegetable stock

1 1/2 teaspoons salt

1/4 teaspoon black  pepper

12 ounces chicken sausages, chopped

Heat 2 tablespoons oil in a heavy large pot over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until golden brown, about 6 minutes.  Add carrots and cook, stirring, until softened, about 5 minutes.  Add ground spices and stir until fragrant, about 1 minute.

Add lentils, stock, salt, and pepper, and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 40 minutes.  Add more stock or water as necessary if looking too dry.

While lentils are cooking, heat remaining tablespoon oil in  a skillet over moderately high heat until hot but not smoking, then brown sausage thoroughly, about 5 minutes.  Add sausage to lentils.

Serves 4.

From Gourmet, with some changes

Lentil Minestrone with Greens

2 tablespoons olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 to 4 garlic cloves, minced 
1 can (14 ounces) tomatoes, seeded and chopped, with juice
1/2 teaspoon dried thyme or 1 teaspoon fresh leaves
1/2 teaspoon dried oregano
3/4 pound (about 1 1/2 cups) brown or French green lentils, picked over and rinsed
8 cups water, or combination of water and vegetable broth
1 2- to 3-inch Parmesan rind
1 bay leaf
1/4 teaspoon cayenne
Salt
Freshly ground black pepper
1/2 pound Swiss chard, stalks removed, leaves washed and chopped (about 2 cups, tightly packed)
1/2 cup soup pasta (such as elbow macaroni, small shells, or tubetti) or Arborio rice (optional)
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan

Heat the oil in a heavy soup pot or Dutch oven over medium-low heat and add the onion and carrot.  Cook, stirring, until the vegetables are tender, about 5 minutes or a little longer, and then stir in the garlic.  Cook, stirring, just until the garlic smells fragrant and is beginning to color, about 1 minute.  Stir in the tomatoes, thyme, and oregano.  Increase the heat to medium and bring to a simmer.  Cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant.  Stir in the lentils and water (or water and broth), Parmesan rind, bay leaf, and cayenne, and bring to a boil.  Reduce the heat, cover, and simmer for 30 minutes.  Add salt, about 2 teaspoons to begin with, and simmer for another 15 to 30 minutes, until the lentils are tender and the broth fragrant.

Add pepper to the soup and stir in the chard and pasta.  Continue to simmer for another 10 to 15 minutes, until the pasta is cooked through.  Adjust seasonings to taste.  Remove the Parmesan rind and bay leaf.  Stir in the parsley.  Serve, topping each bowl with a generous sprinkle of grated Parmesan.

(The soup can be made up to 4 days in advance, stopping before adding the chard and pasta.  Before serving, thin as needed with water, reheat, and proceed with recipe.)


Serves 4 to 6.

From Mediterranean Harvest by Martha Rose Shulman, with very minor changes

Lentil Cakes with Coconut Curry Sauce

1 1/2 cups French green lentils
1 onion, chopped
3 3/4 cups water
1/2 cup chopped cilantro
1 tablespoon coriander
Juice of 1 1/2 limes

1 can coconut milk
2 teaspoons Thai red curry paste

Put the lentils into a saucepan with the onion and water.  Bring to a boil, then reduce the heat, cover the pan and simmer very gently for 40 to 45 minutes, or until the lentils are very tender and all the water has been absorbed.  Add a little more water toward the end of the cooking time if the lentils are sticking, but make sure no water remains.

Mash the lentils with the cilantro and coriander, the lime juice, and some salt and pepper.  Form into 12 cakes, pressing the mixture so it holds together.  Fry the lentil cakes in a little hot olive oil until crisp and browned on both sides.

Heat coconut milk in saucepan.  Whisk in curry paste and simmer for about 5 minutes.

Serve lentil cakes in a pool of coconut curry sauce.


Serves 4.

From Veggie Chic by Rose Elliot, with changes

Lentil Soup with Sausage, Chard and Garlic

1/4 cup canola or olive oil
4 jalapeno chicken sausages, casings removed
1 medium onion, diced
1 red bell pepper, diced
2 medium carrots, peeled and sliced into half-moons or diced
4 cloves garlic, sliced (reserve half for later in recipe)
Kosher salt
1 cup French lentils, sorted and rinsed
2 bay leaves
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
Grated Pecorino Romano or Parmesan cheese to finish

Heat 1/4 cup oil (enough to coat bottom of pot) in a large pot on medium heat. When hot, add the sausage, stirring until it starts to brown, about five minutes. Add the onion, bell pepper, carrots, first two garlic cloves, and a pinch of salt. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water, more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick.)

Add remaining two sliced garlic cloves to 1/4 extra-virgin olive oil.  Allow to sit until ready to serve lentils.

When the lentils are cooked, remove the bay leaves and discard.  Add the chard and cook until the leaves are tender, just a few minutes more.

To finish, divide soup among bowls. Drizzle garlic oil over soup bowls, and top with freshly grated cheese.

Serves 6.


From Smitten Kitchen blog, with a few minor changes, originally adapted from Secrets of the Best Chefs

Almond Coconut Dal

1 1/2 tablespoons olive oil
10 fresh mushrooms, thinly sliced
2 large shallots or 1 medium onion, coarsley chopped
1/4 teaspoon salt
Freshly ground black pepper
1 cup French green lentils
1 cup unsweetened coconut milk
3 cups vegetable stock
2 tablespoons almond butter
2 tablespoons tomato paste
Hot sauce

In a large heavy saucepan or Dutch oven, heat the olive oil over medium heat.  Add the mushrooms and shallots or onion, and cook until the mushrooms are tender, about 5 minutes.  Season with the salt and pepper.

Add the lentils, coconut milk and vegetable stock.  Cover, bring to a boil, and reduce the heat to low.  Simmer for about 50 minutes, or until the lentils are softened and the liquid is mostly absorbed. 

While the lentils are cooking, mix the almond butter and tomato paste in a small bowl with 1/2 cup hot water until smooth.  Stir into the pot of lentils.  Season with additional salt and pepper, if desired.  Season with hot sauce to taste, and serve.

Serves 4.


From The Bold Vegetarian Chef by Ken Charney, with a few changes