Lentils with Turnip, Leek, and Carrots

On January 30, 2012, in Recipes, by Chris Baccus
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This dish is adapted from a recipe found on Barefoot Contessa’s website.

Last week a friend shared how she made the original version along with some grilled salmon.  I love lentils and had been looking for something new to do with them. Plus I really like the use of a turnip, which is a neglected yet delicious vegetable.

I served this dish as a main course and added some sautéed bok choy  as a side to give the meal some added texture and flavor.

Lentils with Turnip, Leek and Carrots
Serves 4-6

2 tablespoons plus ¼ cup good olive oil
1 leek, white and light green parts, sliced ¼ inch thick
2 carrots, scrubbed and ½-inch-diced
1 teaspoon minced garlic
1 cup green lentils
1 medium red onion, diced
1 white turnip, peeled and cut into small bite-sized cubes
1/4 teaspoon ground cloves
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon salt
1 teaspoon freshly ground black pepper

Heat the 2 tablespoons of olive oil in a medium sauté pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.

Cook the lentils in 4 cups of water with the onion, turnip, and ground cloves in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Drain any little amount of water left in the saucepan.  Now add the leek and carrot mixture to the saucepan with the lentil mixture.  Add butter and combine until melted. Turn off heat.

Whisk together the ¼ cup of olive oil, the mustard, vinegar, salt, and pepper. Add the vinaigrette to the lentils saucepan.  Add salt and pepper to taste and serve.

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Lentil and Rice with Garlicky Kale

On January 28, 2011, in Recipes, by Chris Baccus
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We are trying to add more vegetarian dishes to our weekly dinner menu. I’m finding a lot of rice and lentil dishes are a great way to do something other than the typical vegetarian pasta dish for a reluctant vegetarian.

Here is a recipe I modified quite a bit from an article in Men’s Journal magazine. I go pretty light on salt and pepper while cooking. If you like a more robust flavor, add salt and pepper at the dinner table. This dish isn’t particularly flavorful but it does have a good mix of flavors for a rice and lentil dish.

Lentil and Rice with Garlicky Kale
Serves 6

2 cups dried lentil
2 cups of cooked rice
1 carrot, peeled and diced
1 yellow onion, diced
1 leek, white and light-green parts only,
split lengthwise and cleaned
1 bay leaf
1 tsp dried thyme
4 Tbsp olive oil
1 large bunch kale, stems removed, chopped
2 cloves garlic, thinly sliced
1 tsp red pepper flakes
2 tsp red-wine vinegar
Salt and pepper

In a large pot place lentils, carrot, onion, leak, bay leaf and dried thyme then cover with water by 2 inches. Bring to a boil and then reduce heat to a simmer and simmer uncovered for 40 minutes. Drain water.

While the lentil mixture is cooking, pour 2 tablespoons of olive oil into a nonstick fry pan and add garlic heating at medium temperature and let the garlic cook for about 2 minutes, do not burn. Add kale and salt and pepper cooking it for about 5 minutes until slightly wilted.

Add kale to drained lentil mixture. Add cooked rice, red pepper flakes, 2 tablespoons of olive oil, red-wine vinegar and salt and pepper to taste. Heat mixture at medium low heat for about 3-5 minutes for flavors to gel.

Remove from heat and serve as a vegetarian main dish or as a side dish.

 

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