I overcooked the lentils for salad. any recipes out there for the over cooked ones?

Here's Julia Child's formula for pureed beans or lentils...

As an alternative to mashed potatoes, pureed beans or lentils fo especially well with roast pork, pork chops and ham dishes.

For 6 servings, puree 3 cups of drained cooked or canned beans (or lentils) in a food processor or vegetable mill, adding a little of their liquid as needed. Puree 1 or 2 large cloves of garlic and saute briefy in 2 tablespoons of butter or olive oil, stir in the pureed beans. Stir for several minutes to evaporate excess liquid, then beat in butter or cream, as you wish. Correct seasoning. Decorate with fresh herbs, such as parsley, basil or oregano.

Julia's tip for keeping lentils whole: Soak them for at least an hour, until you can bite into one and there is crunch, but no brittleness, at the center. Then add salt and cook at just below the simmer. Don't boil. Start taste-testing after 15 minutes. They should be tender throughout but still hold their shape.

 
I printed a recipe for Lentil & Split Pea Dip with Roasted Garlic from Bobby Flay>>>

last week that I thought sounded interesting. I haven't had a chance to try it yet. I just tried to find the recipe at Food TV to post for you but can't find it. If you are interested, I'll post it for you.

 
Makes great soup. Add some smoked sausage if you want a more hearty

main dish type of soup. You might not even need to add chicken broth, but just more water. It is very rich/hearty as it is.

 
Yes, I'd like the recipe if U have time to post it (Lentil & Split Pea Dip . . .) NT

 
I just tried this one a few weeks ago and loved it... Rec.

* Exported from MasterCook *

Moroccan Lentil Soup - by Annie Somerville

Recipe By : Cook's Talk #26356.14 from Wolvie
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method

1 cup lentils (about 6 oz.)
6 cups cold water
1 tablespoon extra virgin olive oil
2 cups yellow onion -- diced
salt
cayenne pepper
1/2 cup carrot -- diced
1/2 cup celery -- diced
1/2 cup red or yellow pepper -- diced
1 teaspoon cumin seed, toasted then -- ground
1/2 teaspoon ground coriander
1/8 teaspoon turmeric
4 cloves garlic -- finely chopped
1 tablespoon fresh ginger -- minced
1/2 pound fresh tomatoes, peeled, seeded, chopped -- (about 1 cup)
2 tablespoons cilantro -- chopped

Sort and rinse the lentils and place them in a soup pot with the cold water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 20 minutes.

While the lentils are cooking, heat the olive oil in a medium sized saute pan and add the onion, 1/2 tsp salt, and a few pinches of cayenne. Cook over medium heat until the onions are soft, 7 - 8 minutes, then add the diced vegetables, another 1/2 tsp of salt, and the spices. Cook for 5 minutes, then stir in the garlic and ginger and cook for another minute.

Add the vegetables and the tomatoes to the lentils and their broth. Cover and cook for 30 minutes, allowing the flavors to blend and deepen. Season to taste with salt and cayenne. Garnish with the cilantro.


Wolvie notes: this soup is fine without the cayenne for those who don't like heat. Sub some aleppo or other, milder chile. I add black pepper, and I use a bit more veggie and some of the spices than are called for - I usually do in all soups. I also find this soup to be fantastic if you let it sit overnite before you eat it. Very good that day - much better the next. As with a lot of things. smileys/smile.gif

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