Mujadarah (Middle-eastern lentils, rice, and carmelized onions)

This hearty, flavorful dish has become a staple at our house this year. We have it a couple of times a month and the kids are big fans. This is a great choice for anyone who wants to try something a little different or skip meat once in a while. It’s very “meaty,” and lentils are fast-cooking and uncomplicated to work with. The flavors of cumin and cinnamon are a little bit different but this version of the dish does not have flavors that seem exotic to a picky eater. 

I have most of the short ingredient list on hand most days in my kitchen. One drawback for weeknight meals is that it takes about 40 minutes to make. I sometimes cook the lentils the night before or earlier in the day and just refrigerate until I need them. 

Mujadarah (Middle-eastern lentils, rice, and carmelized onions) 

1 cup brown or green lentils, sorted and rinsed
1/3 cup olive oil (or other  vegetable oil)

1 teaspoon cumin seeds

3 turns of the pepper mill (or about ¼ tsp pepper)

4 medium/small or 2 large onions, sliced thin (rings are pretty but I’ve started using a food processor with the slicing disk.)

½ tsp. salt

3/4 cup rice (white)

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper (or similar dried ground pepper)

¼ tsp. cinnamon

Juice of ½ lemon, or about a tablespoon of bottled lemon juice

Optional plain yogurt or sour cream for serving

Cook the lentils. Pick through the lentils to remove any non-lentils first, and rinse.

Spread dry lentils on a white plate to quickly sort

Put lentils in a medium saucepan. Add 2 cups water (or more – it won’t hurt anything). Bring to a boil. Lower heat, cover and simmer about 20 minutes. Drain. 

While lentils are cooking, cook the onions. In a large skillet, heat the olive oil over medium heat. Add the cumin seeds and pepper. Heat the seeds about 1 minute. Add all of the onions at once. Cook over medium heat, turning every so often, until the onions are mostly brown and carmelized (but not overcooked/burned). This always takes longer than I think – 20-30 minutes.

Remove about half of the onions from the pan and set aside (on paper towels to soak up oil.) Add the cinnamon, cumin powder, and cayenne pepper to the onions in the pan and stir. Add the rice, lentils salt, and 3 cups water and stir. Bring to a boil. Turn heat to low, cover and cook until rice is cooked – about 20 minutes. Add water if needed. 

When rice is cooked, turn off heat and stir in the lemon juice. Taste to see if more salt is needed. Top with the onion you set aside (reheated as needed.) 

Optionally, serve with yogurt or sour cream. Serves 4 generously.

Spring Veggies and Lentils, Italian-style

This recipe was inspired by not having gone grocery shopping this week, coming home from work, and seeing what could be thrown together in a half hour. The flavors were wonderful - fresh and sweet and bursting with flavor. It's kind of like what ratatouille would be if it were a little more substantial. (makes you wonder - how many dishes have been created because a cook somewhere had to use up the veggies before they went bad?) We had it with chicken on the side, but by increasing the portion sizes a little this could be a one-dish meal.

Am I cooking or painting? - check these colors!

Spring Veggies and Lentils, Italian-style

oil for sauteeing veggies (tablespoon?)

1 medium onion, chopped

1 stalk celery, chopped

1 medium zucchini, chopped

1 medium yellow (summer) squash, chopped

1 medium waxy potato, with skin, chopped

2 carrots, peeled, diced

2 cloves garlic, peeled, minced

Fresh garden herbs. I chopped fine:

about 1 tsp fresh marjoram

about 1 tsp rosemary

about 1/4 tsp thyme

about 1 tsp oregano

a couple of leaves of thai basil

salt and pepper to taste

1 15-oz can diced tomatoes

About 1/2 or 2/3 of a 15-oz can of cooked lentils, drained, rinsed.

In a large skillet or dutch oven, saute onion and celery until slightly softened. Add fresh herbs and cook for about a minute. Add vegetables, garlic, salt and pepper, and increase heat slightly - cook until slightly softened, stirring frequently. Turn heat to low and add tomatoes (and juice) and lentils, Stir and cover. Cook covered, checking frequently, until vegetables are done (about 10-15 min). Add a little water if needed, but not much - consistency should be fairly thick.

Serve with grated parmesan if desired. Serves 4

In which I finally use my new spice grinder (Sambhar Curry)

My mom bought me a Cuisinart spice grinder for Christmas. I appreciate the heft and visual appeal of a mortar and pestle, but oooh, this thing is so much better. The first thing I made with it was a batch of Sambhar curry powder, which I used to season a vegetable-lentil dish (recipe below). The recipe below made about an additional half-cup which has stored well and smells like - oh, heaven. Wish I could photograph the fragrance.

I consulted a few recipes and used what I had on hand, so my spice mix may not match the one in your recipe book - but trust me, it's delicious. One ingredient you can't skip is the fresh curry leaves, which is a drag since I have to go across town to find those.

Note about curry leaves. "Curry" means a yummy spice blend used in Indian cooking. And curry leaves are used in some curries but other than that, as far as I can tell, they are a different thing. Curry leaves don't taste like "curry." (Yes, I ask the stupid questions so you don't have to!)

Sambhar Curry Powder

2 tsp whole cumin seed

6 Tblsp. whole coriander seed

8 curry leaves (fresh)

1/2 tsp. asafetida seeds (or powder)

1 1/2 tsp. whole fenugreek seed

2 tsp. turmeric (powder)

2 tsp. whole mustard seed

1 1/2 tsp. red chili (I used powder)

20 peppercorns

Heat a cast iron skillet (or similar) to medium heat on stovetop and dry roast each of the whole spices separately, putting roasted spices into one bowl together. To dry roast, use a spatula to turn the spice for just a minute or two. Curry leaves will become crisp and dry (but not burned). Seeds will begin to brown and pop when done. You probably don't have to roast the powders unless you get in the groove and feel like it.

roasted spices ready for the spice mill

 When all spices are roasted, grind into a fine powder using your spice grinder. (wheee!) Can be stored in an air-tight container at room temperature for several months.

We've used this mix in several recipes that call for curry. It's sweet and fragrant and fresh-tasting. But the recipe I originally made with it is inspired by the South Indian Lentils and Vegetables recipe in Indian, Deliciously Authentic Dishes. I'm almost embarrassed to site the book since I doubt they'd recognize my version of their recipe. But - it was delicious!

Sambhar Lentils and Vegetables

4 Tblsp. vegetable oil

6 curry leaves

2 cloves garlic, crushed

Sambhar curry powder (2-3 teaspoons)

1 cup dried split red lentils (masoor dahl)

1/2 tsp. turmeric

about 2 cups water (or 1 cup water 1 cup coconut milk) [the original recipe calls for dessicated, unsweetened coconut]

about 2 tsp tamarind cake soaked in about 1/2 cup of very hot water for about 20 minutes [or 4 tablespoons tamarind syrup]

About 3 cups raw vegetables of your choice - for example, zucchini, green beans, onion, and carrots

15 oz can whole tomatoes, drained and chopped

for finish:

2 cloves garlic, finely sliced

handful fresh cilantro

Heat the oil in a heavy saucepan or dutch oven. Fry the curry leaves and garlic until slightly brown. Add lentils, curry powder, turmeric and water / water coconut milk mix. 

Simmer until lentils are mushy. Add vegetables, tamarind juice/pulp, and tomatoes. Cook until vegetables are slightly crunchy. 

In a small skillet, fry the garlic slices and fresh cilantro. Pour over lentils and vegetables. Serves 4 with leftovers.

Fun with Legumes

My husband enjoys cooking for adventure. He’s an explorer of flavor, ascending new culinary terrain "because it's there." Or just to say “I did that once.” (ahem, haggis). 

I don't cook for adventure, but there is definitely an emotional satisfaction in being the kitchen. As I stewed and stirred last week during our blizzard snow days, I felt a connection with people in other times and places who have cozied up in a steamy, fragrant kitchen on a cold winter day.  I like the feeling that I'm just another link in generations of cooks creating comfort food across continents and centuries: a legume, a grain, some root vegetables, dried fruit or canned tomatoes, local seasonings and time over the fire.

Here are three of the dishes our family enjoyed during the recent blizzard season. Most of the ingredients are things that can be kept on-hand in the pantry, and these are cheap, hearty foods. I don't think any of these cost more than $5 to make.

Lentil Soup
You knew there would be a lentil soup during Cheap Eats month, right? I am still looking for the perfect lentil soup recipe, but this is pretty good, and pretty easy. At this point this soup is a “whatever I have and what I’m in the mood to throw in” recipe, but I have to give credit to the Daily Soup Cookbook which (as it often does) provided the original recipe that I've tweaked over time.

1 head roasted garlic, cooled, skinned and pureed.

wrap whole head of garlic in foil. Roast in oven for 20 minutes until tender. Allow to cool. Peel and puree in food processor (or with immersion blender – doesn’t work as well, but I hate washing the food processor.)

Butter or oil, about 2 Tblsp. (note: you need the richness of some kind of oil or butter for the lentils – don’t skimp)

1 onion chopped

2 celery stalks, chopped

2 carrots, peeled and chopped

1 tsp. rosemary

1 tsp. thyme

2 bay leaves
1 bag (1 lb) lentils, rinsed and inspected. (I use regular brown lentils as found in the grocery store)

Salt and pepper

8 cups vegetable stock, or water + stock, or water and Penzey’s vegetable soup base, or just plain water

1 large (28 oz.) can whole tomatoes that you have drained and diced.

½ -1 small can tomato paste

1-2 tablespoons balsamic vinegar or fresh lemon juice

(optional) fresh parsley for garnish

In a stock pot or big sauce pan, saute the onion, celery and carrots for about 5 minutes until starting to get tender. 

Add the spices and stir.

Add the bay leaves, lentils, stock or water, tomatoes and tomato paste. Bring to a boil, reduce heat and cover (leave lid slightly ajar or use a vented lid.)

Simmer for 1 hour. Check and add liquid if needed during the last half of cooking time.

At the end of cooking, add the roasted garlic and cook for a few minutes to blend flavor. 

Right before serving, add the vinegar or lemon and taste. Add more vinegar or lemon if needed. Garnish bowls with parsley if you like.

I like the heartiness of lentils a lot, and my kids like them too, but I find them to be kind of a one-note flavor, which is what the vinegar or lemon is for - to punch it up a little. Because the garlic and vegetables add sweetness, you will probably want to add salt at the table, and you should also put out vinegar and hot sauce for serving.

Serves 8

Curried Yellow Split Peas

I am going to be experimenting with yellow split peas in dahl more often – the flavor is rich, different from lentils. 

When the kids are underfoot and asking when dinner is, it's hard to get a decent photo!
It was delicious - much better than it looks here.

I followed this recipe from Viet World Kitchen http://www.vietworldkitchen.com/blog/2011/01/basic-yellow-split-pea-dal-recipe.html pretty closely, except that I left out the cayenne for the kids. We ate the dal with naan that I had in the freezer.

Arroz con Gandules (Pigeon Peas and Rice)

Halfway around the world again, back to the Americas and Puerto Rico. My friend David encouraged me to look for a pigeon peas and rice recipe when I was first exploring the world of legumes. It was the comfort food of his childhood, and I can see why – pigeon peas are a really yummy and easy ingredient to work with. 

Traditionally, this dish has ham or another smoky meat and I haven’t really tried to sub that. I feel like it has quite a bit of flavor without it.

1 tablespoon olive oil

¾ cup sofrito. You can buy sofrito (which looks to me like what I call “fresh salsa”) but I just make it by mixing:

Roma tomato, diced small

White onion, diced small

Bell pepper (green and/or red)

Fresh cilantro

(optional) fresh chile pepper (such as jalapeno, Serrano), chopped very fine

Salt and pepper

2 cups white rice (I haven’t tried brown, but you could use it – increase the water and cooking time.)

4 cups water

1 packet Sazón Goya, Sazón with Coriander and Annatto* (or, substitute seasoning of your choice – salt, pepper, garlic powder, and mild paprika is what I've used.)

1 15-ounce can Pigeon Peas (drained and rinsed)

               

*I confess: I used the MSG-containing Sazon this time. We had it in the house, and wow, it really does add that umami fullness to the flavor. If your kids, like mine, want the orange color, it is just annatto, which is a natural food coloring made from achiote seeds and you can buy it as a spice.

Heat olive oil in roomy skillet (I used a 10” cast iron frying pan).

Saute the sofrito briefly.

Add the rice, water, sazon and pigeon peas

Bring to a boil. Cover tightly and reduce heat to low. Cook for about 35-45 minutes, checking and adding water if needed, until rice is cooked and peas are soft. Serves 4.

Lentil stew (Italian style)

I don't have a photo, because this was one of those, 'OK, what's in the pantry that we need to use up?' meals. But the kids absolutely loved it, so I wanted to jot down what I remember of it for future reference. It really was pretty good.

The pantry item that inspired this dish was a can of lentils I'd bought at Caputo's Cheese Shop back in the fall and wanted to use. I wasn't in a curry mood, so I started looking for other ideas. You could make this dish with regular green or brown lentils - either add more water to the dish and use dry, washed lentils directly, or cook the lentils beforehand (following package directions.)

Lentil Stew (Italian style)

Olive oil (about 1 tablespoon)

1 medium onion, chopped

3 cloves garlic, minced

1 medium or 1/2 large green pepper, chopped

15 oz. can lentils (brown or green), drained and rinsed (or about 1.5 cups cooked lentils, or about 3/4 cup dry lentils, see above)

1 32-oz jar spaghetti sauce. I used Barilla Tomato Basil. (You could also use canned, diced whole tomatoes and adjust seasoning. I had a jar of open sauce that I had to use up.)

1 tsp. oregano

1/4 tsp. marjoram

Water

1/2 small can tomato paste

1 1/2 to 2 cups uncooked vegetables of your choice, cut in largish chunks. You need the largish chunks because otherwise you will end up with a paste instead of a stew. I used 2 medium waxy potatoes (do not use baking potatoes) because that was all we had, but I think green beans, carrots, and zucchini would all be good.

About 1/2 cup meatless crumbles or one chopped meatless burger (optional)

1/2 cup rice (I used white; you can use brown but add extra liquid and cooking time)

about 3 tablespoons of small pasta, like for soup (optional)

Tabasco or other hot sauce, optional (to taste)

Parmesan cheese, for topping

In a large saucepan or heavy-bottomed stockpot, cook onions, green pepper, and garlic in the olive oil until onions are mostly cooked. (Note: If using carrots and potatoes, you may want to start them now, too.) 

Add the lentils, spaghetti sauce, marjoram and oregano, tomato paste, vegetables and (optional) meatless crumbles. Add about 4 cups of water. Add the rice.

Cook, covered, stirring as needed, until rice is cooked and mixture has thickened - about 15-20 minutes. Add up to 2 cups more water if needed. (If you have some red wine on hand - I did not - it would go well in this step too.) If you have too much liquid and your mixture looks more like soup than stew, add the optional small pasta. Taste, and add salt, pepper, and tabasco as needed. When done, the stew will be very thick, and delicious.

Serve topped with grated parmesan cheese. This got 4 thumbs up and an "Amazing!" from the kids.