Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.



Thursday, February 23, 2012

Flavors ~Lentils~ 'Lentils with Mediterranean Flavors'

Y'all can probably guess that I am not a huge fan of lentils. Lentil soup . . . that is just a way to use a leftover ham hock.
So . . . my mission was to find a new way to serve lentils, using the Flavor Bible.I wanted to include fresh flavors, and add a little spice. Citrus, Kalmata olives, and garlic seemed like a good place to start. They say that Green lentils are more flavorful (maybe that has been my problem in the past).
Lentils with Mediterranean Flavors
1 tablespoon extra-virgin OLIVE OIL, plus 3 tablespoons
1 CARROT
1 small ONION
2 GARLIC cloves,
1 1/4 cups dried green lentils
4 cups CHICKEN STOCK
1 BAY LEAF
1 cup long-grain white rice
1/2 cup pitted kalamata OLIVES
1/2 cup fresh Italian PARSLEY
1/2 cup baby SPINACH
1/2 cup cherry TOMATOES
1 tablespoon chopped fresh THYME leaves
3 SCALLIONS
2 Tbs LEMON zest
Salt and freshly ground BLACK PEPPER
Heat 1 tablespoon of oil in a large saucepan. Add the diced carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
Meanwhile, cook the rice with bay leaves and remaining broth until it is tender and the liquid is absorbed. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the chopped olives, parsley, thyme, and lemon zest. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.
It makes a fresh and flavorful base for grilled Salmon.
It was even better the next day as a salad!

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Happy Cooking y'all~
Sandi

3 comments:

Pam said...

I'm not a huge fan of lentils, but this sounds really good!

Virginia said...

I have never really seen lentils till I visited Paris. My French amis ordered lentil salad and I took one look and said, "Well that looks like tiny black eyed peas to me!" I've since tasted them and that's exactly what they taste like if you close your eyes.

I think mixing all that good stuff with them might just be dandy. Make a big bowl, and bring it to my house soon! :)
V

Best Food Website said...

I loved this recipe. Thanks

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