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 Loaf2 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.
