WARM UP WITH LENTILS

 

Warm up with Lentils

           Our couple of days of ‘Spring Thaw’ last week did little to shrink the mountain of snow in our front yard, which we have by now named Mt. WF17. Our shady side yard is in equally bad shape covered with such a layer of ice, that we could not help but laugh at a tiny red squirrel that unexpectedly jumped on it, only to find herself going for a wild ride across the yard, paws outstretched in front to try to gain traction.

          Times like this require warming meals and lentils are supremely suited for that purpose.  They are the oldest cultivated member of the legume family that includes also beans and peas. Archeologists date them back to nearly 8000 BC in the Fertile Crescent of Middle East and they were a common enough food staple to merit several mentions in the Old Testament of the Bible. Modern lentils are grown worldwide, with the majority produced by India and Canada. 

Lentils differ in color and cooked texture, thus making them a versatile source for different presentations at the table. The color designations are red, brown, French green and black or Beluga lentils. The color designations are a bit misleading, since the red lentils, quickest cooking are light orange yellow, creamy and are suitable for creamy soups and Indian Dahl recipes. The brown lentils (most common) appear grayish brown and with French green (dark or pale green) maintain their shape on cooking and are good in both soups and salads. Beluga lentils are the firmest, cook a bit longer and make the best stews or salads. All lentils are high in protein and fiber, are favored for many vegetarian dishes and have the added advantage of requiring no overnight soaking like dried beans.

          The following lentil stew is my adaptation of a similar soup recipe from my favorite legume cookbook “Bean by Bean” by Crescent Dragonwagon, Workman Publishing.

                                Lentil, barley and wild mushroom stew/soup

          In a large pot, sauté 1 large onion, coarsely chopped in 1 tblsp. olive oil and 1 tblsp. butter for 5 minutes. Stir in 2 stalks of celery with leaves, coarsely chopped and 1 chopped carrot and 1 chopped peeled parsnip.  Continue to sauté for another 5 minutes. Stir in 4 cloves chopped garlic, 2 cups dry white wine and 1 bay leaf and 1 cup washed Beluga lentils. Add 3 cups chicken or vegetable broth, 1 cup water and bring to boil, then turn down the heat and simmer for 45 minutes.

While lentils are cooking, rinse ¾ cups pearled bailey in several changes of water and cook in another pot with 3 cups of salted water for 30 minutes. Drain barley and set aside.

          Also, rehydrate 3 oz. wild mushroom mix by pouring boiling water over them. After 30 minutes, remove the mushrooms to a plate and strain the liquid through a sieve lined with a paper towel to remove sand. Reserve the liquid and coarsely chop the larger mushrooms.

          When lentils are done, add to them 1-2 tblsp. tomato paste, the drained mushrooms, their liquid, and the barley. Correct seasoning with salt and pepper and continue to cook for another 30 minutes, stirring occasionally. Stir in ½ cup chopped parsley, 1 tblsp. balsamic vinegar and heat for 5 minutes. Serve hot with crusty French bread, salad and sausage on the side for a heavier meal. This is a fairly thick stew. For thick soup, dilute to desired consistency with some broth and adjust seasoning.

          Swedish fruit soup balances well such a supper of a hearty lentil stew and the colorful fruit are sweet and tart without additional sugar.

                                      Swedish fruit soup

          Combine 1 ½ cups dried apricots with 1 cup raisins, 4 cups water, 6 cloves, 6 allspice, 1 dried star anise and 4 long strips of orange zest in a medium pot and bring to boil. Lower the heat and cook for 15 minutes. Stir in 1 ½ cups dried prunes and continue cooking for additional 15 minutes. Remove from heat, stir in 1 ½ cups cranberry juice. Cool, remove orange zest and star anise. Serve in small bowls at room temperature.

          The blending of civilizations and cultures to provide a fragrant and satisfying repast can be truly amazing.

      (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)