Lentils...One of the Best Foods Ever!

Lentils are one of my absolute favorite foods! Seriously, they are amazing... versatile, stick to your ribs full of protein, easy to prep, cheap when bought in bulk....I could go on and on and on.

Here are a few of my favorite recipes to get started. Even meat-lovers will go for these!

Snobby Joes - http://www.theppk.com/2009/11/snobby-joes/

I have to credit this find to my fellow simple-living friend and co-worker Jill. She discovered the great vegan cooking/baking blog Post Punk Kitchen. This recipe was a hit in her house (with two elementary age children), and she knew I would love it. Why? The lentils! It is easy to prepare, a great blend of flavors, and freezes and reheats well.

Lentil Soup (via my mom and a Trader Joe's recipe from a years ago)

To tell the truth...this recipe has been the hold up on this post. I kept forgetting to bring a copy of the recipe to the office. This morning, I remembered that the recipe is also on my computer.

¼ c olive oil

4 c diced yellow onions

4 c chopped leeks (optional)

2 large minced garlic clove

1t kosher salt

2 t ground black pepper

1 T minced fresh thyme leaves*

1 t cumin or to taste

3 c medium-diced carrot

3 c medium-diced celery

2 quarts liquid (water, leftover lentil water, vegetable broth, or chicken broth)

4 T tomato paste (preferably double concentrate in tube - really, it is worth the money and the hunt)

3- 4 cups prepared lentils

2 T red wine or red wine vinegar

Parmesan cheese

If wanting meat: 1 lb uncured polish kielbasa or a similar variety

In a large stockpot over medium heat, heat the olive oil and sauté the onions, leeks, garlic, salt, pepper, thyme and cumin for 20 minutes or until the vegetables are translucent and tender. Add celery and carrots and sauté for another 10 minutes. Add stock, tomato paste, cover and bring to a simmer for about 30 minutes. Add lentils and wine to pot. Slice sausage into desired shapes and add to pot, keeping it at a simmer to warm sausage and lentils. Check for seasoning.  Serve sprinkled with Parmesan cheese.

* I just throw in a sprig or 2 or 3 thyme and fish out the stems later!

Chicken and Lentil Tangine - http://leitesculinaria.com/5329/recipes-chicken-lentil-tagine.html

Mark Bittman is amazing, and that is a topic for another blog post. Anyway, this recipe is in a couple of his cookbooks. I can't find my exact version right now so I found this one online. I know the combo of flavors looks interesting, but they blend so well. I made this with chicken once, but now I usually prepare it without the meat.

I know this is a boring post without pictures, but I know that a few people have wanted me to post recipes for a few weeks now. The camera will move the kitchen tonight!