Vegan, Jane Austen student, Minimalist, Reader, Librarian

Monday, October 19, 2009

Lentil Salad & Lentil Soup

I worked all weekend, so Jim cooked up some good things again! He made a wonderful soup and a salad. Using recipes from yet another vegan cookbook from the library (this time The Complete Book of Vegan Cooking by Tony & Yvonne Bishop-Weston, courtesy of my co-worker, Connie), he made Lentil Soup with Lemon & Garlic and Puy Lentil & Spinach Salad with Toasted Cumin Seeds.

The soup:

1 tbsp olive oil

1 onion, chopped

2 celery stalks (he used celery hearts), chopped

1-2 carrots, chopped

4 garlic cloves, minced

1 potato, peeled & chopped (he didn’t peel it, only chopped it

1 C red lentils, rinsed

4 C vegetable stock

2 bay leaves

juice of 1 lemon

1/2 tsp ground cumin

cayenne pepper or Tabasco sauce, to taste

ground black pepper, to taste

1. Heat oil in soup pot. Add onion & cook 5 minutes. Add celery, carrot, half the garlic, & the potato. Cook for a few minutes until it begins to soften.

2. Add lentils & stock & bring to a boil. Reduce heat to low, cover & simmer for 30 minutes.

3. Add bay leaves, remaining garlic, lemon juice & cook for 10 more minutes, until lentils & vegetables are tender. Remove bay leaves.

4. Using a hand blender, blend as much of the soup as you want (we like chunks of potato & carrots so we don’t blend it all). Stir in cumin, cayenne/Tabasco, & pepper to taste.

The salad:

1 C lentils (he used precooked beluga lentils from Trader Joe's instead)

1 bay leaf

1 celery stick, chopped fine

fresh thyme sprig

1 tbsp olive oil

1 small onion, chopped fine

2 tsp crushed cumin seeds (we didn't have so he used 1 tsp ground cumin instead)

baby spinach (we didn't have so he used arugula from the Farmers' Market)

2-3 tbsp chopped fresh parsley, or to taste


5 tbsp olive oil (I doubt he used all of this, he most likely used 3 tbsp)

1 tsp Dijon mustard

3-5 tsp red wine vinegar

1 small garlic clove, minced

1/2 tsp finely grated lemon rind (I would have probably just used some lemon juice)

1. If using puy lentils, rinse lentils & place in a large pan. Add water to cover. Add bay leaf, celery, & thyme, then bring to a boil. Reduce to steady boil & cook for 30-45 minutes. If using precooked lentils, proceed to step 3.

2. Drain lentils & vegetables (removing bay leaf) & place in a large bowl. Add some of the dressing to coat (but not drench).

3. In a saute pan, heat oil and cook onion over low heat about 4-5 minutes until it begins to soften. Add celery & cumin & cook for a few minutes more.

4. In a large bowl, stir spinach (or arugula) with lentils, & stir in dressing & chopped parsley. The recipe called for wilting the spinach but he uses it fresh here.

Jim also added about 1/2- 1 C cooked sweet brown rice to this. He went to Holiday Market & was wowed by their rice selections.

This salad would taste great in a wrap the next day.

He also roasted some beets from the Farmers' Market to enjoy the rest of the week. Today for lunch I made tofu sandwiches with some beets and the leftover lentil salad on the side. Oh, and a Clausen pickle on the side!

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