Lentils - the multicolor Pulse

Lentils are pulses that grow in a bush that dies back in cold climates. They’re grouped with beans and peas as part of the legume family because they grow in a pod and resemble a lens in shape with two seeds per pod. Like all legumes, they boast deceivingly high fiber content yet are soft when cooked.  Although it has a distinctive taste, it’s not overpowering, making it adaptable to many combination dishes. A handful in soup will thicken the broth, slightly cooked and sautéed with garlic will make it a perfect side dish, and because of its high protein content a smaller portion of meat or fish can be served. I often serve lentils instead of meat, and add vegetables and a salad for a complete meal.
Have you tried the different varieties of lentils? If you haven’t it’s time you did, and add color to your meatless meals.

• Brown lentils. Inexpensive and the most common.
• Green lentils. Or French lentils. I love them for their nutty flavor and because they cook to a firmer consistency, so make an attractive side dish and salad ingredient.
• Red lentils. Cook fast and get very mushy if cooked too long. The color changes to a golden or orange shade. I use them in soups with thick legume dish with diced root vegetables.

My son in law gave me a most interesting recipe, similar to Moroccan lentil soup. He prefers it with red lentils and I have not tried it with the other varieties. It’s so delicious it’s doubtful you’ll have leftovers, but if you made too much, it freezes well.

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Dave’s Red Lentil Soup

• ¼ cup olive oil
• 2 white onions, chopped
•  6 celery stalks, chopped
•  2 medium Yukon Gold potatoes or red potatoes
• 3 medium carrots, chopped
• 6-8 cloves garlic, minced
• 1 Tablespoon cumin​ 

• ½ teaspoon cayenne pepper
• ¼ teaspoon pepper
• 1/2 teaspoon ground cloves
•  2 quarts chicken or vegetable broth
• 3 cups dry red lentils
• 1 pint tomato sauce
• ¼ cup chopped cilantro
• 1 tablespoon Japanese soy sauce

In a stock pot sautée chopped aromatic vegetables until tender – add garlic last as it can burn and turn bitter if overcooked.  Add diced/sliced potatoes, carrots, and garlic. Stir and cook another 6-8 minutes. Add cumin, cayenne pepper, clove and stir until veggies are coated. Add lentils and broth and cook at simmer until lentils are tender. Lentils are highly absorbent so you may need to add more broth or a bit of water and stir occasionally to keep bottom from sticking. When done, finish with the cilantro and soy sauce, stir again. ​