Sunday, June 21, 2009

Happy Father's Day to all the Lentils in My Life

It is a happy coincidence that our lentil recipes come on this Father's Day.

Just as lentils are a quiet, understated source of strength and goodness, so are the best fathers.

Lentils are a simple source of sustenance that have been with us from the beginning of time and they remain steadfast in their service to us, just as the best fathers do.

Seemingly simple on the surface, they are complex in rich and varied ways, just like fathers.

Lentils have even been called "a little bit nutty" as times, just like the best fathers who know that presenting all facets of your personality to your family is a great gift to them.

Today I send a thank you to my own father, now passed on, who loved me unconditionally.

I send a thank you to my father-in-law who had a absolute faith in the power of marriage and family and passed that on to his sons.

I send a thank you to my four wonderful brother-in-laws whose consistency has aided our family, who step up and fill any gaps and patch any holes, both real and figurative.

And of course I thank HOB--my husband, the father of my sons, the patient man who loves me absolutely and who loves his sons with unswerving devotion. He held them in his arms in the hospital, he held them up as they learned to walk and as they learned to ride their bikes and skateboards. Throughout the years, he has been there for them, lending a hand, always there to listen, there to help, and, most importantly, always willing to admit when he's made a mistake or has spoken too quickly. He shows our sons real men have many sides and always strive to be better people.

He truly IS the King Lentil of our lives. We love you, HOB!

Happy Father's Day to All! Let's celebrate with some good vittles.

My favorite way to eat lentils is just to cook 'em up (remember, don't overcook them) and then add some good seasonings, vegetables, maybe some nuts.

A fast, easy snack is to take some black or green lentils (cooked) and just drizzle some good balsamic vinaigrette over them. OH! YUM!!! I use the bottled Trader Joe's version, but you can experiment.

I found some additional recipes on the Internet and now pass them on to you.

Happy Eating!

French Lentil Salad
(From Wiki Recipes)

2 cups dried French green lentils
2 large carrots, shredded
1 medium red bell pepper, diced
3/4 cup pitted Kalamata olives, chopped
1/3 cup chopped parsley
4 cloves garlic, minced
4 Tbs. balsamic vinegar
1/3 cup toasted walnuts, coarsely chopped
olive oil as needed


1. Bring large pot of water and Lentils to a boil. Cook Lentils until just tender, about 20 minutes. Drain any excess water. Transfer Lentils to large serving bowl.
2. Add carrots, bell pepper, olives, parsley and garlic, and stir well.
3. Stir in balsamic vinegar and walnuts, and salt and pepper to taste. Drizzle oil over salad to taste.

Green Lentil and Bulgur Salad
--From The Splendid Table

1/2 cup green lentils
1 1/2 cup water
1 cup bulgur
3 tbs. lemon juice
3 tbs. olive oil
1 clove garlic
1/2 medium red onion chopped
1/2 cup unroasted red peppers
1/4 cup chopped parsley
1 tomato, diced
1/2 cup feta cheese, crumbled
Cover lentils with water and simmer until barely tender—about 15-20 minutes. Drain and cool.

Bring water to a boil and pour over bulgur. Cover until water is absorbed. Fluff with a fork, and cool.

Whisk the olive oil and lemon juice. Add minced garlic, onion, red pepper, and parsley. Add bulgur and lentils and fold together.

Transfer to salad bowl. Add tomatoes and feta.

Tasty Lentil Tacos

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken (or vegetable) broth
1 cup salsa
12 taco shells
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream

In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.


Brian said...

Come to think of it, my father was a lot like lentils, too -- strong as iron, full of moral fiber, and cheap.

Anonymous said...

YUM! you realize it's not often i am inspired to use caps, but i have got me some cookin' to do :)

Bossy Betty said...

AH!! You have some of the same qualities, I am sure, except for the cheapness. Why? Because YOU are a Dy Puy lentil, grown from the volcanic soil of your youth! It has made you a complex, highly sought-after lentil.


Anon--Bring on the goodies! I agree these recipes rank the YUM rating!


Anonymous said...

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