Saturday, February 17, 2007

Lentil on Lentil

terribly healthy and lentil heavy dinner, but that isn't really a bad thing.

recipe # 181, 182, 183

Last week I tried to make a recipe for a romaine salad with lentil croutons from the Cafe Pongo Cookbook. The recipe called for soaking lentils for 8 hours. I let them go over night figuring that there would be no difference. I was quite wrong. When I finally got around to them they had all sprouted. I guess, that this is a good thing. Lentils become a very complete food after sprouting. From what I read on the internets it is one of the most wonderful fantastic life giving, cancer curing, you see the holy mother mary after eating them sort of food. They don't taste awesome. The internets is also lacking good recipes for sprouted lentils. I kept finding one called Curried Lentil Salad that had ketsup and mayo in it. Meh.

lentils that have been sprouting for about 4 days, I guess eating them after sprouting for 2-3 days is ideal.

This is what I ended up doing with them:
heavily modified from the Cafe Pongo Cookbook:
Sprouted Lentil and Mint Salad with Tahini Dressing
zest of one lemon
juice of 2.5 lemons
1/4 cup tahini
1/4 cup soy sauce
3 tablespoons red wine vinegar
3/4 cup olive oil
1 teaspoon sugar
1/2 teaspoon cayenne pepper

mix all tahini dressing ingredience together in a food processor.

2 cups of sprouted lentils
2 cups peeled, seeded and chopped cucumber
2 handfuls chopped fresh mint
1 cup chopped blanched greenbeans

Mix up, pour dressing over, let sit for 20 minutes before serving.

Lentil Patty Sandwich
lentil patties
8 ounces dried brown lentils soaked for 8 hours
1 tablespoon minced garlic
2 tablespoons minced fresh ginger
8 scallions thinly sliced
2 tablespoons minced fresh cilantro
2 teaspoons baking powder
dash of cayenne pepper
1 teaspoon salt
2 cups vegetable, peanut or canola oil

puree all ingredience for lentil patties together in processor. Form patties, fry in oil. Drain on newspaper.

Toast pita or crusty bread (I used wheat free boring bread). Smear all interior or bread with tahini or hummus. Squeeze some lemon on that. Add a tomato slices and romaine lettuce. Throw in a few slices of raw sweet onion. Pop in the patty. Eat.

I also made this but neither of us ate it. It might actually still be in the oven.

From epicurious:
Butternut Squash, Hominy, Corn and Bell Peppers Stew
3 tablespoons butter ( I used olive oil)
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 cups 1/2-inch pieces peeled butternut squash
1 15-ounce can whole golden hominy, rinsed, drained
1 cup frozen corn kernels, thawed
1/3 cup chopped fresh cilantro

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red and green bell peppers; sauté until tender, about 5 minutes. Add squash; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to bowl; serve.

Serves 6

The sandwich and salad were good. I felt healthy. It was basically falafel only in a patty form and made with lentils. I might make it again.

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