Lentils that go a long way

I always make a big batch of this delicious recipe for lentils, because they can be used for 2 more dinners afterwards. They are themselves creamy and delicious – serve them with rice, couscous, polenta or with cornbread. Then, when combined with rice and ground hazelnuts, they become a fantastic loaf when baked. Finally, the loaf can be sliced the next day and sautéed to achieve a crispy surface, and can be eaten as-is or as a burger. Lots of return for not much work!

Creamy French Lentils
1 cup Puy (small olive/black) lentils
2 medium carrots, finely diced
2 stalks celery, finely diced
½ onion, finely diced
1 tsp. cumin seeds (or ½ tsp. ground dried cumin)
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. curry powder
1 tsp. Dijon mustard
3 cups chicken stock or water

Sauté carrot, celery and onion in a bit of olive oil for about 10 minutes, until they soften and melt down a bit. Add the garlic, cumin and basil and cook another 2 minutes, with stirring.

Add the lentils, curry powder and chicken stock and bring to a boil. Reduce to a simmer, cover and cook for 30-45 minutes, until lentils are just soft. Stir occasionally. Salt and pepper to taste.

Serve over whole grain, with cornbread or beside grilled meat or fish.


Lentil Hazelnut Loaf
2 cups cooked lentils (see Creamy French Lentils, above)
2 cups cooked rice
½ cup hazelnuts, ground to a coarse meal
2 eggs, beaten
¼ cup Romano (or Parmesan) cheese, grated
¼ tsp. ground coriander
5 oz. sharp cheddar cheese, grated
2 Tbsp sesame seeds

Preheat oven to 375F. Mix together all ingredients, reserving about an ounce of the cheese and ½ tablespoon of sesame seeds. Pour into an oiled loaf pan. Top with the remaining cheese and sesame seeds. Cover and bake for 30 minutes. Uncover and bake an additional 15 minutes. Slice and serve with your favorite sauce.

Can be sliced the next day and reheated with a bit of olive oil in a non-stick skillet until a bit browned. Eat as is or as a burger in a bun.