Warm Lentil Salad with Roasted Beets and Goat Cheese

Inspiration:
Bobby Flay and beets from our CSA


Ingredients:

• 1 medium Spanish onion, peeled and quartered
• 1 carrot, quartered
• 1 stalk celery, quartered
• 1 fresh or dried bay leaf
• 4 sprigs fresh thyme
• 4 cups chicken stock
• 1 1/4 cups dried French green lentils
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 1/4 pound slab bacon, diced
• 2 cloves garlic, finely chopped
• 1 small carrot, peeled and finely diced
• 2 teaspoons finely chopped fresh thyme leaves
• 1 tablespoon sherry vinegar
• 4 cups frisee or mixed greens
• Sherry Vinaigrette, recipe follows
• 4 slices goat cheese
• French bread, for serving

Instructions:

Begin by roasting the beets.

Lentils:

Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.

Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.

To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.

Roasted Beets:

3 medium beets (red or gold), scrubbed, leaves trimmed

Olive oil

Preheat oven to 375 degrees F.

Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

Sherry Vinaigrette:

• 1/4 cup sherry vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup olive oil

Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.

Liz's Rating: 8/10

Lentil-Pecan Burgers with Blue Cheese and Apple

Inspiration:
Cara's Cravings


Ingredients:

• 3/4 cup dry brown lentils
  
• 1 1/2 cups water
  
• 2 tablespoons cider vinegar
  
• 1 tablespoon olive oil
  
• 1 cup minced onion (150gm)
  
• 4 large cloves garlic, minced
  
• 8oz mushrooms, minced
  
• 1/2 cup finely chopped pecans (2oz)
  
• freshly ground salt & pepper
  
• 2 tsp minced fresh rosemary or thyme
  
• 1/2 cup rolled oats
  
• buns or rolls of your choice
  
• thinly sliced apple
  
• blue cheese (about 1/2 oz per serving)

Instructions:

1. Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone.
   
2. Meanwhile, heat the oil in a medium-sized skillet. Add onion and saute over medium heat for about 5 minutes. Add the mushrooms and garlic and saute for about 5-10 minutes more, until the vegetables are soft. Add the rosemary and/or thyme, the pecans, and season with salt & pepper. Set aside to cool while the lentils finish cooking.
   
3. When the lentils are done, place in a bowl and mash with the vinegar. Add the sauteed vegetables and the oats and mix well. Chill for about an hour.
4. Preheat broiler. Form the lentil mixture into six equal sized patties and place on a baking sheet. Broil for about 8 minutes on each side. Top the burgers with the sliced apple and blue cheese and broil for one minute more, or until cheese is melted and begins to brown. Serve on toasted buns.
   
   Nutritional Info (per burger, without apples, cheese, or bread)
   Servings Per Recipe: 6
   Amount Per Serving
   Calories: 172.3
   Total Fat: 9.7 g
   Cholesterol: 0.0 mg
   Sodium: 2.7 mg
   Total Carbs: 20.3 g
   Dietary Fiber: 8.0 g
   Protein: 8.3 g

Notes:
These were fabulous! Thanks, Cara!
I had a little issue with binding, but I just kind of kept pushing the burgers together, and they turned out fine. If you really want them perfectly shaped, perhaps add an egg to the mixture?

Liz's Rating: 9.5/10
Tim's Rating: 9/10

Spiced Pumpkin, Lentil, and Goat Cheese Salad

Inspiration:
Bon Appétit

Ingredients:

• 3/4 cup French green lentils
• 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon hot smoked Spanish paprika
• 1/2 teaspoon sea salt
• 4 cups baby arugula
• 1 cup soft goat cheese, crumbled
• 1/4 cup thinly sliced mint leaves
• 1 tablespoon red wine vinegar

Instructions:

1. Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

2. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

3. Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

4. Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

Notes:
Peeling pumpkin is not fun. I would use butternut squash next time. This was a nice weekend lunch.

Liz's Rating: 8.5/10

Sausage and Lentils with Spinach

Inspiration:
Bon Appétit


Ingredients:

• 3 tablespoons olive oil
• 1 pound kielbasa sausage, cut crosswise into 1/2-inch-thick slices
• 1 large onion, chopped
• 2 6-ounce packages sliced crimini (baby bella) mushrooms
• 3 garlic cloves, pressed
• 2 teaspoons dried thyme
• 1 pound dried brown lentils, rinsed
• 2 bay leaves
• 6 cups (or more) low-salt chicken or vegetable broth
• 10 oz fresh baby spinach leaves

Instructions:

1. Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 5 minutes. Using slotted spoon, transfer to plate.
   
2. Add onion and mushrooms to pot; sprinkle with salt and sauté until mushrooms are soft, stirring occasionally, about 7 minutes. Add garlic and thyme; stir 1 minute. Add lentils and bay leaves; stir to coat. Add 6 cups broth; bring to boil.
   
3. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 18 minutes. Return sausage to pot. Add spinach in 2 batches, stirring until wilted. Season with salt and pepper.

Recipe Notes: A complete, one-pot meal. Total time: 50 minutes

Nutritional Information--One serving (1/8th of the recipe) contains the following:
Calories (kcal) 466.8
%Calories from Fat 42.0
Fat (g) 21.8
Saturated Fat (g) 6.4
Cholesterol (mg) 41.2
Carbohydrates (g) 43.0
Dietary Fiber (g) 15.2
Total Sugars (g) 6.1
Net Carbs (g) 27.8
Protein (g) 26.9


My Notes:

• Local Twin Citians must try the Hardwood Smoked Country-Style Sausage from Prairie Pride Farm (available at the Saint Paul Farmers Market). I am obsessed with it and look for any excuse to use it! I don't see it for sale on their website, but they always have it at the market.

• Vegetarians/Vegans can try to substitute veggie sausage.

• Chicken sausage could be substituted for those who do not eat pork. Trader Joe's makes a great smoked chicken apple sausage that would be delicious in this.

Tim's Rating: 8.5/10
Liz's Rating: 8/10 (9/10 with bites that included sausage!)

Spiced Lentil Tacos

Inspiration:
SELF Magazine


Ingredients:

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• 1 cup dried brown lentils, rinsed
• 1 package (2.25 oz) taco seasoning
• 2 1/2 cups vegetable broth
• 1/2 cup fat-free sour cream
• 1 chipotle chile in adobo sauce, finely chopped (use half for less heat)
• 2 teaspoons adobo sauce
• 8 taco shells
• 1 1/4 cups shredded lettuce
• 1 cup chopped tomato
• 1/2 cup shredded reduced-fat (2 percent) cheddar

Instructions:

1. Heat oil in a large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping tsp sour cream mixture, lettuce, tomato and cheese.

Note: I only use full-fat dairy, so I substituted in regular sour cream and cheese. I left the recipe as-is to reflect the nutritional info below.

Nutritional Info:
249 calories per 2 tacos, 7.1 g fat (1.9 g saturated), 37.1 g carbs, 9.7 g fiber, 11.5 g protein


Liz's Rating: 8.5/10
Tim's Rating: 9/10 ("Not as good as beef tacos, still good.")

Umbrian Lentil Stew with Olive-Oil Fried Eggs

Inspiration:
Food & Wine


Ingredients:

• 2 tablespoons extra-virgin olive oil, plus more for frying
• 2 ounces thinly sliced prosciutto, finely chopped
• 1 small carrot, coarsely chopped
• 1 small celery rib, coarsely chopped
• 1/2 small onion, finely diced
• 1 large garlic clove, minced
• 1 1/2 teaspoons tomato paste
• 1/2 pound Umbrian lentils or green lentils (1 1/4 cups)
• 1 quart low-sodium chicken broth
• Salt and freshly ground pepper
• 4 large eggs
• 12 arugula leaves
• Parmigiano-Reggiano cheese and aged balsamic vinegar, for serving

Instructions:

1. In a saucepan, heat the 2 tablespoons of oil; add the prosciutto and cook over low heat until the fat has rendered.
2. In a food processor, finely chop the carrot and celery. Add the vegetables to the saucepan along with the onion and garlic and cook, stirring, until the vegetables are softened, 7 minutes. Add the tomato paste and stir over moderately high heat until shiny, 1 minute. Add the lentils and 2 1/2 cups of the broth and bring to a boil. Simmer over low heat, stirring occasionally, until most of the broth has been absorbed, 25 minutes. Add 1 more cup of the broth and continue simmering until absorbed, 10 minutes. Add the remaining 1/2 cup of broth and simmer until the lentils are tender and suspended in a creamy sauce, 10 minutes longer. Season with salt and pepper.
3. In a large nonstick skillet, heat a thin film of olive oil. Crack the eggs into the skillet, season with salt and cook over moderately high heat until the edges are golden, the whites are just set and the yolks are still runny. Spoon the lentils into shallow bowls and top with the eggs and arugula. Grate the cheese over the eggs and drizzle with balsamic vinegar. Serve right away.

My notes: I substituted spinach for the arugula since I already had some. Don't forget the balsamic or the parmesan-- they add a lot of flavor. I didn't think that the lentils tasted any creamier than the usual preparation, but I did really enjoy this dish.


Vegetarian Option: Omit the prosciutto and sauté vegetables in olive oil instead.


Tim's Rating: 8.5/10 "Weird. I like the egg. I love the egg. The egg makes this."
Liz's Rating: 8.5/10

Balsamic Lentils with Chicken Sausage

Inspiration:
Cara's Cravings


Ingredients:

• olive oil
• 1 medium onion, diced
  
• 2 cloves of minced garlic
  
• 1/4-1/2 tsp crushed red pepper
  
• 3 links fully cooked chicken sausage, sliced
• 2T balsamic vinegar, divided
  
• 14oz can diced tomatoes
  
• pinch of dried basil
  
• freshly ground salt and pepper to taste
  
• 1/2 cup dry lentils
  
• 3/4 cup water
  
• 5 oz fresh spinach, roughly chopped

Instructions:

1. Heat about 1T olive oil in a saucepan over medium-low heat. Add the onions and cook for about 5-8 minutes, until softened.
   
2. Add 1T balsamic vinegar, garlic, chicken sausage, crushed red pepper, basil, salt and pepper and sauté 1-2 minutes more.
   
3. Add the lentils, canned tomatoes, and water, and stir to combine. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes.
   
4. Add spinach and cook 10 minutes more, until spinach is wilted and lentils are tender.
5. Stir in remaining 1T of balsamic vinegar, and serve.
   

Notes: Cara recommends Member's Mark Asiago & Spinach Chicken Sausage from Sam's Club; I found local chicken sausage at the co-op that was delicious! Vegetarians could easily substitute veggie sausage.


Tim's Rating: 8.75/10
Liz's Rating: 9.5/10

Lentil Goat Cheese Burgers

Inspiration:
Cara's Cravings

Ingredients:

• 1 1/4 cups water
  
• 1/2 cup dried lentils
  
• 1 bay leaf
  
• 1 teaspoon olive oi
  
• 1 small onion, finely chopped
  
• 2 ounces goat cheese
  
• 1/4 cup dry breadcrumbs
  
• 2 teaspoons chopped fresh thyme
  
• 1 1/4 teaspoons salt
  
• 2 cloves garlic, minced
  
• 3/4 teaspoon paprika
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/4 teaspoon ground red pepper
  
• 1 large egg white, lightly beaten
• whole grain rolls
• lemon-shallot vinaigrette, or other sauce, and lettuce for serving
  

Instructions:

1. Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaf. Place lentils in a large bowl; partially mash with a fork. Cool slightly.
   
2. Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Cool slightly.
   
3. Add onion mixture, cheese, and remaining ingredients to lentils; stir well to combine. Cover and chill 45 minutes.
4. Divide mixture into 3-4 equal portions, shaping each into a 1/2-inch-thick patty.Heat a grill pan coated with cooking spray over medium-high heat. Cook patties 5 minutes on each side or until done.

Notes: I *loved* these! I loved the flavor combination--thanks, Cara. Tim is not a big fan of goat cheese, so I made this for myself while he was gone. I kept half of the onion-lentil mixture out when mixing in the egg, breadcrumbs, and cheese. He ate it later as a salad and enjoyed it.

One more note: I obviously used yellow lentils. Don't be alarmed if you use green lentils and your burgers look totally different.

Liz's Rating: 9.5/10
Tim's Rating: n/a

Coriander-Orange-Scented Red Lentil Soup

Inspiration:
My new favorite cookbook: The Splendid Table's How to East Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift


Ingredients:

• 1 small bunch (1-inch-diameter bouquet at stems) fresh coriander (cilantro)
  
• Extra-virgin olive oil
• 3 medium onions, chopped into 1/4-inch dice
• Salt and fresh-ground black pepper
• 4 large garlic cloves, fine chopped
• One 1/2-inch piece fresh ginger, peeled and fine chopped
• 2 teaspoons ground coriander seed
• Zest and juice of 1 medium orange
• One 14-ounce can vegetable or chicken broth
• 2-1/2 cups water
• 3/4 cup red lentils, rinsed and sorted
• Juice of 1/2 to 1 lemon
• 2/3 to 1 cup additional fresh orange juice

Instructions:

1. Wash and dry the bunch of coriander. Cut off the bottom 2 to 3 inches of the stems and chop them fine. Set them aside. Coarse-chop half of the remaining coriander leaves, refrigerating the rest for another dish.
2. Generously film the bottom of a 4-quart saucepan with olive oil and heat it over high heat. Stir in two-thirds of the onions, and season with salt and pepper. Saute until the onions begin to brown. Blend in the coriander stems, garlic, ginger, ground coriander seed, and the orange zest. Saute for about 20 seconds over high heat, or until fragrant. Scrape into a bowl and set aside.
3. Pour the broth, water, lentils, and remaining onions into the same saucepan. Bring to a gentle bubble, partially cover, and simmer for 7 to 10 minutes, or until the lentils are nearly tender. Add the sautéed seasonings and additional salt and pepper to taste. Cover the pot tightly and simmer for another 15 minutes to blend the flavors. (At this point the soup could be refrigerated for up to 3 days, or frozen, and reheated.)
4. Just before serving, stir in the juice from half a lemon, the juice of the zested orange, and the additional orange juice to taste, starting with 2/3 cup. You will probably want almost the entire cup of additional orange juice, but trust your own taste. Then sample the soup for salt, pepper, and lemon juice, and adjust them as needed.
5. Scatter the coriander tops over the soup, and ladle it into deep bowls.

Recipe Notes:

• Serves 2 to 3 as a main dish; 4 to 5 as a first course
  
• 10 minutes prep time; 25 minutes stove time
• If you use only one organic ingredient for this recipe, let it be the orange, since the peel is cooked into the dish.
• The inspiration here is pure East India. India glorifies dried peas and lentils like no other place on Earth, and Indian meals often include a souplike dish called dal. Cooks there marry lentils and spices in a unique way with a technique you'll find yourself using in other dishes.
• Since legumes are notorious for smothering flavors, Indian cooks sauté the seasonings separately, adding them toward the end of the cooking time to create bright, true tastes.

My Notes:
This was a little too orange-y for us, and I didn't even add the total amount of orange juice. I would try this again and mix up the proportions a bit. If you LOVE orange, this soup if for you. One nice thing about this recipe is it's really "fresh" tasting due to the citrus and cilantr0-- a nice thing during the cold winter days and nights.

Tim's Rating: 8/10
Liz's Rating: 7/10

Lentil-Walnut Burgers with Yogurt Cilantro Sauce

Inspiration:
Everyday Food


Ingredients:

Lentil-Walnut Burgers:

• 3/4 cup toasted walnuts, cooled
• 1/3 cup plain dried breadcrumbs
• 3 garlic cloves, coarsely chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 to 1/2 teaspoon red-pepper flakes
• Coarse salt and ground pepper
• 3/4 cup lentils, cooked, drained, and cooled
• 4 tablespoons olive oil
• 1 large egg
• pita bread
  

Yogurt-Cilantro Sauce:

• 3/4 cup plain low-fat yogurt
• Coarse salt and ground pepper
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon fresh lemon juice

Instructions:

1. In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
2. In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
3. Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain.
4. Prepare sauce: in a small bowl, whisk together yogurt, cilantro, and lemon; season with salt and pepper.
5. Serve lentil-walnut burgers in pita bread; drizzle with sauce.
   

Nutritional Information (burgers only): Per serving (without sauce): 460 calories; 28.9 grams fat; 18.7 grams protein; 35 grams carbohydrates; 13.6 grams fiber

Notes: This vegetarian meal was delicious, if not low-calorie! We loved it. You must toast the walnuts; it adds so much flavor.

Tim's Rating: 8.5/10
Liz's Rating: 9.5/10

Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans

Inspiration:
A recipe from Bon Appétit Magazine


Ingredients:

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 5 teaspoons curry powder
• 1/4 teaspoon cayenne pepper
• 8 cups chicken or vegetable broth
  
• 1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
• 1 pound red lentils (about 2 1/4 cups)
• 1 15-ounce can garbanzo beans (chickpeas), drained
• Plain yogurt

Instructions:

1. Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
2. Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

Notes: Serves 4-6

Tim's Rating: 9/10
Liz's Rating: 9/10