The little pulse and the super grain seem to have generated the most interest in Friday’s blog entry about the new book, “The 10 Things You Need to Eat.” FYI, a “pulse” is the seed of a legume, and lentils fit into that category.
A few blog readers have shared recipes for these ingredients, but I wanted to expand your repertoire a bit with a couple of extra recipes from two very good cookbooks, “The Gluten-Free Vegan” by Susan O’Brien and “A Fistful of Lentils” by Jennifer Felicia Abadi.
Read on to see recipes for Mexican Quinoa Salad and Rishta b’Tahineh, or egg noodles with lentils and sesame butter.
Mexican Quinoa Salad
1 1/2 cups water
1 cup quinoa, rinsed with cold water and drained
1/2 cup seeded and chopped red or yellow bell peppers
1 small jalapeno, seeded and diced finely
1 small red onion or 2 green onions, chopped fine
2 Roma tomatoes, chopped
1 (15 oz.) can pinto or other beans, drained and rinsed
1/2 tsp. ground cumin
1/4 cup fresh cilantro, chopped
1/2 cup salsa
1 Tbsp. canola oil
Juice of one lime
Freshly ground pepper
1. Heat the water to boiling in a 2-quart saucepan and add quinoa. Lower heat to medium-low and cover. Cook until the liquid is absorbed, 15 to 20 minutes. Remove from heat and cool.
2. When quinoa is cooled, add peppers, onions, tomatoes, beans, cumin, cilantro, salsa, oil and lime juice. Season to taste with salt and pepper. Toss to blend well. Chill before serving.
Rishta b’Tahineh (Egg noodles with lentils and sesame butter)
1 cup dried brown lentils
2 Tbsp. olive oil
1 1/2 cups chopped yellow onions
1 1/4 cups plus 5 Tbsp. cold water
Salt and freshly ground black pepper
2 cups dry wide egg noodles
2 Tbsp. unsalted butter or margarine
1/4 cup tahini (sesame paste)
1 Tbsp. sesame seeds for garnish
1. Submerge lentils in a medium-sized bowl filled with cold water. Pick out small rocks and skim off any dirt and old shells that float to the surface. Drain.
2. Heat olive oil in large skillet over medium and cook the onions, stirring, until browned, about 15 minutes. Set aside.
3. Place drained lentils in medium-sized saucepan. Add 1 1/4 cups of the water, season with salt and pepper, and cook, covered, over low heat until tender, 20 to 30 minutes. Stir every 5 minutes. Remove from heat and let cool in saucepan.
4. While lentils are cooking, heat the water for the noodles and cook according to the package directions. Drain, transfer to a bowl, and toss with 1 Tbsp. of the butter. Cover the bowl with a plate or lid to keep warm.
5. Add the remaining 1 Tbsp. butter, the remaining 5 Tbsp. water, the browned onions and the tahini to the cooked lentils. Mix well, cover and heat through over medium-low heat, about 5 minutes.
6. Place the lentil mixture and the cooked noodles in a glass or ceramic serving bowl and toss together. Serve with sesame seeds sprinkled over top.