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.
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.