The Whole Wheat

BEEN WEEK, DAY 4

Lest you think I’m only full of beans, I’d like to be sure you know I’m full of lentils too! I had a few other recipes I want to post but it seems there is a preponderance of white bean recipes in my repetoire right now. I tend to eat other beans as is. Well, so be it.

Lentils are a type of bean, but they are fast cooking and do not require soaking. This makes them perfect for any weeknight meal, no matter how last minute. On the other hand, they are so colorful and flavorful, you can make them for special meals and enjoy them just as much! Lentils come in nearly every color: red, green, brown, black, yellow, pink – who knows what other colors might be out there! There are more varieties of lentils in the world that we are likely to find in the US.

For this basic lentil dish, I use brown, green, or black lentils. These tend to be firmer and hold their cute little round shape through cooking. I love the yellows, pinks, and reds, but I like those more in creamy & smooth lentil dishes because they tend to melt themselves together on their own.

Ingredients:

• 1 1/2 c. brown, green, or black lentils (sorted to remove rocks and rinsed)
• 1 onion, quartered
• 2 cloves of garlic, smashed with peels removed
• 2 bay leaves
• 1 carrot, finely diced
• 1 celery rib, finely diced
• salt & pepper
• 2 T. extra virgin olive oil (opt.)
• red wine vinegar (opt.)
• chopped parsley (opt.)

1. Put the lentils in a soup pot, cover with 6 cups of water and bring to a boil.
2. When boiling add the onion, garlic, bay leaves, carrot, celery, and 1 1/2 t. of salt.
3. Lower the heat and simmer until tender but retaining their shape, about 25 minutes (though this may vary based on the type of lentils you use).
4. Strain and reserve the broth for another use (soup stock, rice, etc.). Remove the onion, bay leaves, and garlic (these can be removed when eating too if you don’t mind). Season with salt & pepper and enjoy!
5. If desired season with olive oil, a few drops of red wine vinegar, and parsley. I typically forgo this but it can make for a nice presentation.

Original source: Vegetarian Cooking for Everyone by Deborah Madison