Thread: Lentils -- no thanks

On Dec 16, 8:55Â*am, Melba's Jammin' <barbschal...@earthlink.net>
wrote:

> I never expect lentils or any other legume to blow my mind but I like
> them. Â*Lentils don't need soaking ‹ they'll cook up in about20 minutes
> without it. Â*I make a sort of stewy thing with tomatoes, onions, MAYbe a
> little celery, a little cayenne, and some sausage chunks (Polish) ‹ add
> to the cooked lentils and dump it over white rice (or brown).
> Reminiscent of what I ate in a hut in the High Tatra mountains of
> Czechoslovakia in October 1990.
> --

I love "peasant food" stuff like that.

-J

nancy -- will try your soup recipe today -- looks good.

thanks.

On 12/17/2011 9:23 AM, mkr5000 wrote:
> nancy -- will try your soup recipe today -- looks good.

I hope you like it. I have added spinach to it, too. I'll
be making some this week, for sure.

nancy

In article
<[email protected]>,
phaeton <[email protected]> wrote:

> On Dec 16, 8:55Â*am, Melba's Jammin' <barbschal...@earthlink.net>
> wrote:
>
> > I never expect lentils or any other legume to blow my mind but I like
> > them. Â*Lentils don't need soaking ‹ they'll cook up in about 20 minutes
> > without it. Â*I make a sort of stewy thing with tomatoes, onions, MAYbe a
> > little celery, a little cayenne, and some sausage chunks (Polish) ‹ add
> > to the cooked lentils and dump it over white rice (or brown).
> > Reminiscent of what I ate in a hut in the High Tatra mountains of
> > Czechoslovakia in October 1990.
> > --
>
> I love "peasant food" stuff like that.
>
> -J

We tried a lentil soup from Dorie Greenspan's French cookbook last
night. Along with the usual celery, onion, and carrot, this soup got
its flavor from fresh ginger, coriander seed, and clove. The SO often
gives the hairy eyeball to legume soups, but he enjoyed this one.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article
<[email protected]>,
phaeton <[email protected]> wrote:

> On Dec 16, 8:55Â*am, Melba's Jammin' <barbschal...@earthlink.net>
> wrote:
>
> > I never expect lentils or any other legume to blow my mind but I like
> > them. Â*Lentils don't need soaking ‹ they'll cook up in about 20 minutes
> > without it. Â*I make a sort of stewy thing with tomatoes, onions, MAYbe a
> > little celery, a little cayenne, and some sausage chunks (Polish) ‹ add
> > to the cooked lentils and dump it over white rice (or brown).
> > Reminiscent of what I ate in a hut in the High Tatra mountains of
> > Czechoslovakia in October 1990.
> > --
>
> I love "peasant food" stuff like that.
>
> -J

Yup. It's simple, hearty fare.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Fri, 16 Dec 2011 13:36:24 -0500, Nancy Young <replyto@inemail> wrote:

>> My lentil soup is pretty good.
>>
>> Christine
>
>(laugh) That's why I didn't post a recipe, I didn't want
>to stamp on your toes.

"Recipe"? What is this "recipe" of which you speak?

-- Larry

On 12/17/2011 7:19 PM, [email protected] wrote:
> On Fri, 16 Dec 2011 13:36:24 -0500, Nancy Young<replyto@inemail> wrote:
>
>>> My lentil soup is pretty good.
>>>
>>> Christine
>>
>> (laugh) That's why I didn't post a recipe, I didn't want
>> to stamp on your toes.
>
> "Recipe"? What is this "recipe" of which you speak?

Here you go:

From the RFC cookbook

Lentil Soup courtesy Christine Dabney


1 1/2 cups lentils
3 strips bacon, cooked and crumbled
2 onions, chopped
4 cups chicken stock
1 pound canned tomatoes
1/4 teaspoon dried thyme
1 bay leaf
1 clove garlic, chopped
1 stalk celery, sliced
1 large carrot, sliced


After bacon is fried, cook onions garlic, celery and carrot
until transparent. Combine lentils and vegetable mixture in pot
with stock and spices. Cook until lentils are tender. Add tomatoes
and bacon. Heat and serve. Serves 6.

mkr5000 <[email protected]> wrote:

>I don't care for lentils but then I've never given them a chance. I have
>a package soaking right now so open to suggestions for a lentil dish
>that will blow my mind?

Are they brown, green, or red (orange) lentils?

Steve

In article <[email protected]>,
Cindy Fuller <[email protected]> wrote:

> The SO often gives the hairy eyeball to legume soups, but he enjoyed this one.

WHAT ??!!

[The irate SO responds]

I like legume soups. I don't recall complaints (from you or me) when
I've made several versions of black bean soup, navy bean soups, pea
soups, baked beans, moros y cristianos, read beans and rice, Chinese
black bean sauces, etc., etc.

She obviously wrote that post too close to her bedtime, when her brain
functions are already shutting down...

--
Julian Vrieslander

On Sun, 18 Dec 2011 21:40:19 -0800, Julian Vrieslander
<MY_FIRST_NAME@MY_LAST_NAME.com> wrote:

> In article <[email protected]>,
> Cindy Fuller <[email protected]> wrote:
>
> > The SO often gives the hairy eyeball to legume soups, but he enjoyed this one.
>
> WHAT ??!!
>
> [The irate SO responds]
>
> I like legume soups. I don't recall complaints (from you or me) when
> I've made several versions of black bean soup, navy bean soups, pea
> soups, baked beans, moros y cristianos, read beans and rice, Chinese
> black bean sauces, etc., etc.
>
> She obviously wrote that post too close to her bedtime, when her brain
> functions are already shutting down...

He said - she said! We understand family dust-ups.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

In article
<33032193.453.1324044758957.JavaMail.geo-discussion-forums@yqlh1>,
mkr5000 <[email protected]> wrote:

> I don't care for lentils but then I've never given them a chance. I have a
> package soaking right now so open to suggestions for a lentil dish that will
> blow my mind?

Look up some recipes for "dal". It's a staple in India. With centuries
of practice, they have learned to do amazing things with simple
ingredients and complex mixes of spices. One of the first cookbooks I
bought (yikes, almost 40 years ago) was the original version of
"Vegetarian Epicure". When I made dal from this book, it was the first
time I had tried the Indian technique of frying a whole bunch of spices
in clarified butter before mixing in other ingredients. The aroma was
wonderful, the end result was delicious, and it was cheap enough to
become a standard item in my college student budget.

Some westernized dal recipes call for yellow split peas, but I think
that lentils can work as well.

--
Julian Vrieslander

On Tue, 20 Dec 2011 06:56:43 +0200, Bob O'Dyne
<[email protected]> wrote:

> <[email protected]> wrote:
>
> > > I don't care for lentils but then I've never given them a chance. I have a
> > > package soaking right now so open to suggestions for a lentil dish that will
> > > blow my mind?
> http://www.subgenius.com/bigfist/ans...E.N.BEANS.html

All this talk about lentils got me to buy some. Maybe I'll make
mujadara.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Jim Elbrecht wrote:

>> so open to suggestions for a lentil dish that will blow my mind?

> No lentil dish that *I* like will blow your mind. I like lentils.
> With a bit of salty meat in a soup

I second that, I like to use the final bit of a Parma ham

> -- with chunks of roasted squash and/or sweet potato in a stew--
> added to a salad. . . made into balls and fried. . . [the last is
> probably the *least* lentil=ly of them- google a recipe]

I never fried lentils but it makes sense, it maked me recall falafel with
lentils in place of chickpeas.

On Dec 21, 3:39*am, "ViLco" <villi...@tin.it> wrote:
> Jim Elbrecht wrote:

> > -- with chunks of roasted squash and/or sweet potato in a stew--
> > added to a salad. . . * made into balls and fried. . . [the last is
> > probably the *least* lentil=ly of them- google a recipe]
>
> I never fried lentils but it makes sense, it maked me recall falafel with
> lentils in place of chickpeas.

Chickpeas are also a dal -- channa dal. So that falafel switched one
dal for another.

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--
dileidoky

dileidoky.foodbanana.com> wrote:

>
> you need to test the spelling on several of your posts.

You are a spelling error... Dildosky... you plastic polack penis.