protein biscuits

 I am for sure making these "protein biscuits" as they seem like a satisfying breakfast option.  From here.  Seems like I can make a lot of substitutions in them.   

Ingredients

• 3 tsp baking powder + flour to 250 g (2 cups total)
• 1 cup (240g) yogurt (they call for dairy free but I'll use dairy) 
• 1 cup (190 g) red lentils, rinsed 
• 1 1/3 cup (320 mL) vegetable stock  
• 1/3 cup (80 ml) olive oil
• 1 tsp onion powder
• 1 tsp Italian herbs
• 1 1/2 cup (45 g) spinach, finely chopped (I'll replace with zucchini and other vegetables) 
• 1/2 cup (55 g) sundried tomatoes (not stored in oil ... so perhaps reduce oil if using from oil) 
• 3/4 cup (100 g) sunflower seeds
• 1/3 cup (15 g) nutritional yeast  

Instructions Line a large baking sheet with parchment paper. Lightly oil paper with olive oil. Set aside. Place the rinsed red lentils in a saucepan with vegetable stock. Cover the pan, bring it to high heat until the liquid boils, reduce to medium heat, and cook covered for 10-12 minutes until the lentils are mushy and the liquid is absorbed. Remove the lid and let it steam out for 10 minutes. Preheat the oven to 400 °F (200 °C). In a large mixing bowl, add flour, onion powder, Italian herbs, yogurt, olive oil, cooked red lentils, chopped spinach, chopped sundried tomatoes, seeds, and nutritional yeast. Combine everything together until it forms a sticky dough. Divide the dough into 8 portions and place them on the prepared baking sheet. Bake the biscuits for 20-25 minutes at 400 °F (200 °C) until golden brown. Let them cool down for a few minutes before serving.

Jacob's lentil stew with barley from Bob's Red Mill

 Barley from Bob's REd Mill was on an end cap at my favorite grocery store and I picked it up because of this recipe on the back.  It's very tasty!  Definitely worth making again.  Just looked it up and see it's based on ancient cooking which is pretty cool, and Jacob is THAT Jacob of the Bible, and this is THAT stew.  Different seasonings can be used such as sumac and hyssop.  Not sure it's worth trading my inheritance for (not that I have an inheritance, ha!) but definitely adding to the rotation.  Excellent fiber and protein and vegetables and nutrients and all that.  

Ingredients

• 2 Tbsp Oil
• 1 ½ cups Onion diced (about 1 large)
• 1 cup Carrot diced (about 2)
• ½ cup Celery diced (about 2 stalks)
• ½ tsp Garlic minced (about 1 clove) - or more 
• 2 cups Red Lentils
• ½ cup pearl barley 
• 1 ½ tsp Ground Cumin
• 1 tsp dried Parsley
• 1 Bay Leaf
• 8 cups Vegetable Broth (don't do less - I tried and it needed the full amount)
• ¼ cup Cilantro chopped
• 2 Tbsp Lemon Juice 

Instructions

1. Heat 2 tablespoon oil in a pot over medium heat. Add onion, carrot and celery and sauté until soft and beginning to caramelize, 7–10 minutes. Add garlic and sauté until fragrant, 1–2 minutes.
2. Add lentils and barley, cumin, parsley, bay leaf, vegetable broth and cilantro. Cover and bring to a boil; reduce heat and simmer until barley is soft, about 60 minutes (or less - it was good at 45 minutes, and it was burning on the bottom).
3. Remove from heat, discard bay leaf and finish with lemon juice.

 

 

rishtayeh - lentils with pasta

 When I asked friends what their favorite lentil recipes are, I got a heap of wonderful ideas.  One, whose husband is Palestinian and they often visit in Jordan, said rushtayeh, which set me on a search and I found this recipe.  It differs from my friend's in several ways - she also fries garlic for the top, she uses brown lentils instead of red, and she uses homemade frozen pasta or dumplings instead of dried pasta.  But it was tasty this way, too!  This recipe only really made two servings of a big bowl as a dinner, so if I make it again I will probably triple it to have plenty to share.  

Red Split Lentils with Pasta (Rishtayeh) عدس رشتاية

Ingredients:

• 1 cup split lentils (red lentils - or another kind)
• ¾ cup pasta (we used pappardelle from Trader Joe's but homemade would be better)
• 4 cups boiled water (or broth)
• salt to taste
• 1 teaspoon cumin powder
• ½ teaspoon turmeric

For garnish:

• ¼ cup olive oil
• 1 yellow onion chopped
• 1 small onion (red or yellow), to serve raw mixed with sumac
• 1 teaspoon sumac
• handful of parsley

Instructions:

1. Add chopped yellow onions to heated olive oil, continue with occasional stirring and until onions are fried.
2. Rinse lentils and cover with boiled water and let it boil for 10 minutes
3. Add salt, cumin, and turmeric.
4. Add squarely chopped pasta over the mix and stir together, lower heat and let it simmer.
5. Pour whatever little olive oil left from fried onions over the pot and stir one more time.
6. Keep frequent stirring for another 8-10 minutes and until the pasta has softened and the mix looks pasty.
7. Pour into serving plates.
8. Decorate plates with parsley, onion with sumac, and fried onions.

 

potato lentil soup with greens

Summers make me eat soup.  People think I'm crazy, but I think soup is perfect for hot weather - it's a great way to get liquids and it's light and easy to digest.  But let me be clear:  I think that cold soups and pureed soups are absolutely disgusting and a crime against nature.  Soup should have identifiable bits, and it should be warm.  Always.  Even in the heat of summer.

Today I'm making harira, Sunday I'll make borscht, and then I want to make this soup from here.

 

Update: this turns out quite well following the timing and ingredients as below.   

Ingredients:

• 1 Tbsp. oil
• 1 large onion, chopped
• 3-4 cloves garlic, minced 
• 1 tsp. cumin 
• 2 large carrots, chopped
• 2 – 3 stalks of celery, chopped
• 2 – 3 red potatoes, cut into cubes
• 1½ cups red lentils, rinsed
• 6 cups water or vegetable stock
• 2 tsp. turmeric
• 1/2 tsp. thyme
• 1/2 tsp. oregano
• 1 tsp. basil
• 2 bay leaves
• 2 – 3 cups of a hearty green (one type or a mixture of kale, mustard, collards, turnip greens, etc.), washed, stripped form stalks, and coarsely torn into small pieces 
• 1/2 tsp. salt (or to taste)
• Lemon juice to taste (about ½ a lemon)

Directions:

1. Heat oil in a stockpot over medium heat.
2. Add onions and sauté for 10 – 15 minutes, until caramelized (golden & sweet).
3. Add garlic and saute until aromatic. 
4. Add cumin to onions and sauté for a minute more.
5. Add turmeric, thyme, oregano, basil, carrots, celery, potatoes, lentils, water, and bay leaves.
6. Bring to a boil, then turn down heat to simmer and cook partially covered for about 25 minutes, stirring occasionally.
7. Lentils will look creamy when done, at that point, add salt and chopped kale.
8. Simmer, covered, for 5 – 10 minutes until greens are tender.
9. Add lemon juice and adjust seasonings if necessary.
10. Serve on its own for a lighter meal, or over a whole grain (i.e. brown rice) for a heartier meal.