Lentils, Six Ways

Lentils, Six Ways, offers a variety of classic braised lentil preparations, each with its own unique flavor profile. Lentils are versatile legumes that provide a hearty and nutritious base for these recipes. With variations inspired by different cuisines, you can enjoy a range of culinary experiences using the same humble ingredient. Whether you prefer a Spanish, Moroccan, or more traditional preparation, these lentil dishes are sure to satisfy your taste buds. The recipe can be easily doubled, making it perfect for meal prepping or enjoying leftovers throughout the week.

MAKES: 4 servings

TIME: 45 minutes

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 1/2 onion, chopped
• 4 celery stalks, leaves included, chopped
• 1 carrot, chopped
• 2 teaspoons minced garlic
• 1 bay leaf
• 1/2 cup dry white wine
• 2 cups chicken, beef, or vegetable stock (or water)
• 1 cup dried brown lentils, washed and picked over
• Salt and freshly ground black pepper
• Chopped fresh parsley for garnish

INSTRUCTIONS:

1. Heat the olive oil in a medium pot over medium-high heat. Add the chopped onion, celery, and carrot. Cook, stirring occasionally, until the onion is soft, about 5 to 7 minutes. Add the minced garlic and cook for another minute.
2. Add the bay leaf, white wine, stock (or water), and dried brown lentils to the pot. Bring to a boil. Adjust the heat to a gentle simmer, cover partially, and cook for 25 to 30 minutes, stirring occasionally. Add water if necessary to keep the lentils covered.
3. Once the lentils are tender, season with salt and pepper to taste. Continue cooking until the desired tenderness is achieved. The lentils should be saucy but not soupy. Remove the bay leaf and adjust the seasoning if needed.
4. Sprinkle the cooked lentils with chopped fresh parsley and serve immediately. Alternatively, you can store the lentils, covered, in the refrigerator for up to 3 days.

VARIATIONS:

1. Lentils, Spanish Style: Reduce the amount of celery to 1 stalk. In Step 1, along with the garlic, add 1/2 teaspoon crumbled saffron threads and 1 tablespoon smoked Spanish paprika (pimentón). Replace the white wine with red wine or sherry.
2. Lentils, Moroccan Style: Double the amount of onion and omit the celery, carrot, and wine. In Step 1, add 1 teaspoon each of ground turmeric, ground cinnamon, and ground cumin along with the garlic. Replace 1 cup of the stock with 1 1/2 cups of chopped ripe tomato with its juices. Garnish with chopped fresh cilantro leaves.
3. Lentils with Roasted Winter Squash: Omit the celery and carrot. Add 2 cups of any medium winter squash, such as acorn, butternut, kabocha, or turban, peeled, seeded, and cut into 1- to 2-inch cubes. Toss the squash in olive oil and roast it in a 375°F oven until tender and caramelized. Add the roasted squash to the lentils during the last 10 minutes of cooking.
4. Lentils with Parsnips: Replace the celery and carrot with 2 cups of peeled and chopped parsnips. Eliminate the garlic. Proceed with the recipe and stir in 1/4 cup of cream during the last couple of minutes of cooking for added richness. Sprinkle with nutmeg before serving.
5. Lentils with Bacon: Reduce the amount of celery to 1 stalk and the olive oil to 1 tablespoon. Cut 4 ounces of slab bacon into small cubes. In Step 1, cook the oil and bacon together until the bacon is nicely browned. Remove the bacon with a slotted spoon, leaving the fat behind. Proceed with the recipe and stir in the reserved bacon at the end. Add a teaspoon of sherry vinegar or red wine vinegar, or to taste. Adjust the seasoning, garnish, and serve.

USES:

• Serve the lentils as a comforting main course alongside crusty bread or steamed rice.
• Use the lentils as a filling for stuffed vegetables such as bell peppers or zucchini.
• Combine the lentils with cooked grains like quinoa or couscous for a nutritious and satisfying salad.
• Serve the lentils as a side dish to accompany roasted meats or grilled vegetables.

Lentils, Six Ways, showcases the versatility and richness of lentils with six distinct preparations. Whether you prefer the traditional French style or are enticed by the flavors of Spain or Morocco, these braised lentils are sure to impress. The recipe is easily customizable and can be enjoyed as a main course or as a side dish. With its simplicity and delicious flavors, Lentils, Six Ways, is a go-to recipe for a quick and nutritious meal. Experiment with different variations and enjoy the comforting and satisfying qualities of lentils in various culinary traditions.