Lamb and Lentil Stew

Lamb and lentil stew is a staple around my house.  I prefer semi boneless lamb, so I can easily bone the lamb and trim generously, leaving lots of meat on the trimmings.  I then use the bone and trimmings for this stew.  You can use a full bone-in leg of lamb, but you better have a big enough pot to house that bone.  The bone and trimmings really form the flavor base for this rich stew, but you also could do a variation of this stew with a combination of lamb meat and chicken broth, if that's what you've got on hand..
1 lamb bone
¼ lb meaty lamb trimmings
1 carrot, diced
1/2 large onion, diced
6 cups water

2 stalks celery, diced
1 carrot, diced
1/2 large onion, diced
8 oz mushrooms, diced

3 cloves garlic, minced
½ tsp powdered cumin
½ tsp powdered coriander
¼ tsp crushed red pepper flakes
1 Tbsp rosemary leaves, crushed
1 cup Puy lentils

1 potato, peeled and diced
1 can diced tomatoes, drained, or 3 plum tomatoes, diced
1 Tbsp red wine vinegar

Toss the lamb bone and trimmings along with the carrot and onion into a soup pot with a dash of olive oil. Cook over medium high heat for about 10-15 minutes, to allow the meat and veggies to brown up and caramelize very, very well.

This will form the flavor base for the stock. Add the water and bring to a boil. Skim of any foam that might float to the surface, reduce to a simmer and cover. Simmer for about 45 minutes.

Let stock cool and then strain into a bowl. Remove and dice any meat from the bone and trimmings and set aside.

Sauté the next batch of carrot, onion and celery in a dash of olive oil in a soup pot. Simmer for about 10 minutes to allow the veggies to caramelize a bit. Add the mushrooms and continue cooking on high heat until the mushrooms release what water they will.

Turn heat to medium and allow the mushrooms to brown up a bit. Add the garlic, cumin, coriander, red pepper flakes and rosemary, and cook another 2-3 minutes.

 Return the stock to the soup pot and add the lentils. Bring to a gentle boil, stir, and reduce to a simmer. Cook covered for about 45-60 minutes, depending on the age (hardness) of the lentils (you can soak the lentils the night before, and that can reduce the cooking time).

Meanwhile, heat a dash of olive oil in a small skillet to shimmering hot. Carefully add the tomatoes and allow them to cook for about 5-8 minutes to darken in color and enrich their flavor.

Once the lentils are just becoming soft and toothsome, like slightly undercooked rice, add the potato and tomatoes to the soup. Salt and pepper to taste (better to salt and add tomatoes [acid] later when cooking lentils because salt and acid can slow the cooking process). If you used canned diced tomatoes, you can certainly add the reserved tomato liquid, or save for another use.

Cook stew until potatoes are only just soft, and the lentils are soft enough to eat, but still have body. Stir in the vinegar.

Garnish with fresh parsley. Serves 6.

Cook’s Note: You can use whatever vinegar you have, or lemon or lime. A dash of acid brightens up this very rich dish.

Moroccan Chickpeas

Last weekend on my way to mountain biking, I was listening to Milk Street Radio, a great cooking show on Saturday WHYY radio.  They asked an Indian chef, Vikram Vij what she would cook on a simple weeknight.  She described a nice vegetarian chickpea curry in about 3-4 sentences which seemed so simple, wholesome, delicious and most importantly - fast!  I hopped on my bike and as I rode I worked out how I would make this dish, and it went something like this.
1 sweet onion, diced
2 carrots, peeled and diced
1 15-oz can diced tomatoes, drained, liquid reserved
2 Tbsp tomato paste

2 cloves garlic, minced
1-inch fresh ginger, minced
2 Tbsp Ras el Hanout, Moroccan spice blend
1 tsp ground cumin

2 cans chickpeas, rinsed and drained
1/2 can coconut cream (I used Trader Joe’s)

Sauté the onion and carrot for about 5-8 minutes in a medium pot.

Add the drained tomatoes and cook another 8-10 minutes.

Add the tomato paste to the veggies and cook about 5 minutes, until the tomato paste darkens up a bit and enriches its flavor.

Remove mixture to a bowl.  Add a dash of oil to the pot and toss in the garlic and ginger.

Cook about 2-3 minutes. Add the Das el Hanout powder and cook another minute, stirring constantly.

Return the tomato mixture to the pot along with the chick peas.

Add the coconut cream and the reserved tomato liquid. Add enough water (only if necessary) to make a nice stew consistency.

Salt and pepper to taste. Bring to a gentle boil, then reduce the heat, stir, and cover. Cook for about 15-20 minutes to develop the flavor - just about enough time to make some rice.

Serve with rice. Serves 4-6.

Cook's Note:  This is a quick dish directly from the pantry - a real fast weeknight dinner.

If you do not have Das el Hanout, just use whatever curry spices or garam masalas you do have.  You could mix 1/2 Tbsp cumin with 1/2 Tbsp turmeric, 1/2 Tbsp ground coriander and 1/2 Tbsp smokey pimenton paprika, for example.

White Beans with Smoked Pork Shanks

I always keep a bag of white beans in the pantry.  A quick overnight soak and a pressure cooker make for a very fast, hearty deal, and use smoked pork or ham to make it happen.  Don't be telling' me you don't have time to cook if you have time to read this.  You and your friends or family will be eating within an hour.

And don't forget the good mustard.
1 lb dried Great Northern Beans, soaked overnight
1 lb smoked pork shank, sliced
3 carrots, peeled and coarsely diced
1 tsp kosher salt
1/2 tsp dried red pepper flakes
2 tsp dried or fresh rosemary leaves
1 Tbsp olive oil

Rinse and drain the soaked beans, and tip them into a pressure cooker. Add enough water just to cover. Stir in the carrots, salt and red pepper flakes. Nestle the shanks into the beans. Add just enough more water to barely cover the shanks. Sprinkle on the rosemary.

Bring the pressure cooker up to full pressure (mine has three lines). Cook over medium-low flame for exactly 4 minutes. Turn heat off and remove pot from heat. Allow pressure cooker to reduce pressure naturally - this will take about 20 minutes. Do not speed up pressure reduction, or beans will burst and soup will become pureed.

Check that pressure is fully reduced according to manufacturer’s instructions. Gently and carefully open the pressure cooker well after the pressure is fully reduced. Remove the shank slices and allow to cool slightly on a large cutting board. Dice the meaty sections of the shank.

Spoon some beans and carrots handsome of the soup liquid into shallow bowls. Add pieces of shank to taste. Serve with crust bread.

Serve 4-6.

Barley Miso Lamb and Bean Stew

Beans and lamb go together like a... you fill in the blank.  I always keep a bit of a roasted leg of lamb aside for a dish like this.  You could use fresh or frozen roasted lamb - whatever you achieve, to make this thick, flavorful stew.
2 carrot, finely diced
1 onion finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
1 Tbsp rosemary, crushed
1/2 tsp red chili flakes

1 can petite diced tomatoes, drained well, liquid reserved
1 lb lamb (raw or roasted), cubed 1/2-inch

1/2 cup French lentils
1/4 cup pearl barley
1/4 cup barley miso paste
6 cups water
1 can Gret Northern (or Navy) beans, drained

Sauté the carrot, onion and celery for about 8-10 minutes.

Add the garlic, rosemary and red pepper flakes, and cook another 2-3 minutes.  Add the lamb to the veggies and cook until the lamb is well browned, about 8-10 minutes.

Turn heat to high and push the lamb to one side. Add the drained tomatoes to the other side.

Allow them to cook and sizzle, as they deepen their color and caramelize a bit, about 5-8 minutes.

Add the reserved tomato liquid, the water, lentils, barley, miso paste and white beans. Give the mixture a good stir and bring to a gentle boil. Stir again, reduce heat to a simmer and cook covered for about an hour, stirring every 10-15 minutes.  Adjust liquid level with water, and seasoning with salt and pepper to taste.

Serves 6-8.

Bison Bean and Barley Chili with Pearl Onions

This is a rich hearty chili with a sweet surprise of pearl onions.
2 cups water plus 1 tsp salt
1/4 cup pearl barley

1 lb ground bison (or beef, preferably grass fed)
1 16-oz bag frozen pearl onions, thawed
1/2 tsp cumin seeds (or powder)
1/2 tsp fennel seeds
1 jalapeño pepper, sliced
2 cloves garlic, minced
2 Tbsp tomato paste
1 Tbsp chili powder
1/2 tsp turmeric
1 can Navy beans, rinsed and drained
1 can pinto beans, rinsed and drained
about 2 more cups water
palmful cilantro, minced

Bring the salted water to a boil in a small pot. Cook the barley in the water for about 15 minutes, or until al dente. Drain and set aside.

Brown the ground bison in a soup pot or Dutch oven with a dash of olive oil until well browned. Season to taste with salt and pepper. Set browned bison aside in a bowl.

Add a dash more oil to the pot and add the pearl onions. Allow to brown slightly, about 8 minutes, stirring regularly. Add the cumin seeds, fennel seeds, jalapeño pepper and garlic and cook another 2-3 minutes.

Return the bison to the pot.

Add the tomato paste, chili powder and turmeric. Cook the mixture down for another 5 minutes or so to darken the paste and develop its flavor.

Add the beans and the barley and enough water to make a thick chili. Simmer for about 20-30 minutes to develop flavor. Adjust consistency with water as necessary. Serve in bowls, garnished with cilantro.

Serves 4-6.

Three Sister’s Stew

The trinity of corn, beans and squash were called the Three Sisters, and formed the basis of much cuisine in early American plains life.  Sam Sifton of the New York Times tells us that many in Wyoming would honor Thanksgiving with a Three Sisters stew that included what game was hunted at the time.

Here in my version, I use pork, which is quite common, along with butternut squash instead of fresh summer squash.  The result is a hearty, rich, thick stew, that stands up to any crisp fall day.
Spice Mix:
1 tsp ground coriander
2 tsp ground cumin
2 tsp Pimenton, Smoked Spanish paprika
1 tsp red pepper flakes
2 tsp salt

3 lb boneless Boston Pork Butt, cut into 1-1/2 inch cubes
3 Tbsp canola oil for browning the meat in 3 batches

1 large Vidalia sweet onion, diced, about 1-1/2 cups
2 cups corn kernels cut from 2 cobs, or frozen kernels
1 red pepper, diced
3-5 cloves garlic (I’m serious, use 5)

6 cups broth
1 14-oz can petite diced tomatoes

1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1-1/2 lb butternut squash, cubed 1/2-inch, about 4 cups

Mix the spice mix ingredients together in a small bowl.

Mix together with the pork in a large bowl and allow to marinate for about an hour.

Heat a tablespoon of the oil in a deep Dutch oven or pot. Brown the pork cubes, in about 3 batches, until brown on all sides. Allow good air space between each cube to brown and crop-up nicely - otherwise you will just boil the meat.

Add a bit more oil for each batch as needed. Set each well-browned batch aside in a bowl.

In the same pot, sauté the onion, corn and pepper in a splash of canola oil for about 10 minutes, until the veggies are softened and beginning to brown.

Add the garlic and cook another 2 minutes. Salt and pepper generously, to taste. Return the pork to the pot.

Add the broth and tomatoes, bring to a boil, stir and reduce to a simmer. Cover and cook for about 45 minutes.

In the meantime, brown the butternut squash over medium-high heat in a splash of canola oil. I like to use a non-stick skillet for this. Cook until the squash just begins to brown.

Don’t cook on too low a heat or the squash will be completely soft when finally brown - the squash will soften in the stew. Set aside when browned.

After 45 minutes of cooking, add the beans and the squash to the stew.

Adjust the consistency with water if necessary. Cook another 30-45 minutes, to blend in the squash flavors. Again adjust with water if necessary and adjust seasoning. Check the pork to make sure it flakes easily and is completely softened.

Serve in bowls garnished with fresh cilantro. Serves 6-8.

Dal Tarka Karmapa

Here's a shout out to Buddhist dharma and the peaceful, vegetarian traditions many hold.  His Holiness, the 17th Karmapa is currently visiting the USA these months, and tells us that he has been vegetarian for several years.  His message of compassion for all sentient beings is compelling, and this recipe is to honor his philosophy of gentle, compassionate awareness and interdependence.

Meditate on this dish.  You will be satisfied, and soothed. Relatively 'green' and low-footprint, it packs a full, deep, nourishing flavor because of the "tarka", sautéed flavoring.  A wonderful dish to share with family and friends.

Peace.
Dal:
1 tsp salt
1/2 tsp turmeric
1 cup Toor dahl soaked 2 hrs
1 large potato, peeled and diced
1 cinnamon stick, broken or whole
3 cups water

1 large onion, peeled and diced

Tarka:
1 Tbsp canola oil
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp dried, crushed chipotle chilis
1 tsp coriander powder
1 tsp garam masala
1 can diced tomatoes, drained
2 cloves garlic, minced
1-inch fresh ginger, minced

1/2 yellow pepper, cut into matchsticks
1 red pepper, cut into matchsticks
1 tsp sugar
1 can diced tomatoes, well drained (liquid reserved for another use)
palmful cilantro leaves, chopped
palmful fresh Italian parsley leaves

Mix the dal ingredients in a pressure cooker or medium pot.

Cover and bring the pressure cooker to medium-high pressure and cook 5 minutes. Remove from heat and allow to depressurize naturally. If using a conventional pot, bring to a boil, stir and cover. Cook for about 45 minutes, until the dal is just softened through.

Meanwhile prepare all the ingredients for the tarka, ready to go - a miss en place.

Then, sauté the onions in a medium skillet for about 10 minutes, to soften and begin to caramelize them. Cook onions until the dal is finished, then add onions to the dal. Allow dal to simmer on low while you complete the tarka.

Add the oil to the skillet used for the onions and bring to medium heat. Add the cumin, and fennel seeds and cook for a minute or two until the seeds begin to crackle and pop a bit. Add the peppers and the sugar, and cook over medium-high heat for about 3-5 minutes, to slightly soften and caramelize them. Add the chipotle chili flakes and the garlic and ginger.

Cook another minute or two. Add the coriander powder and garam masala and cook another minute.

Turn heat to high and immediately add the drained tomatoes.

Allow them to sizzle and spatter a bit as they dry and caramelize just a bit as well - about another 5 minutes. Now stir the tarka into the dal, along with the cilantro leaves.

Garnish dal with parsley leaves and serve with paratha or naan bread and some rice.

Serves 4-6.

Mixed Lentil Soup with Sweet Potato and Coriander

I can make a different lentil soup each day for the rest of my life, and never one the same.  Let's see, how many is that? :-))
1/2 cup lentils
1/2 cup channa dahl, split garbanzo beans
6 cups broth, vegetable (or chicken if not vegetarian)
1 large onion, diced
2 carrots, peeled and diced
2 large or 3 heart celery stalks, diced
1 sweet potato, peeled and diced, about 2 cups
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
palmful fresh cilantro (coriander) leaves

Bring the lentils to a boil in the broth. Stir, reduce to a simmer, cover and cook for about 20 minutes.

Meanwhile, sauté the onion, carrots, celery and sweet potato in a bit of olive oil in another pot. Cook for about 10 minutes, to soften veggies and allow them to begin to color. Add the garlic and spices and cook another 3-4 minutes.

Now add the veggies to the lentils, which should be almost soft. Cook for about another 20 minutes, until all the lentils are soft, but not yet disintegrated. Adjust salt and pepper to taste, if necessary.  Ladle soup into bowls and top with cilantro leaves.

Serves 4-6.

Cook's note:  If you are unlucky enough not to like cilantro, just use some fresh parsley - it will be delicious.

Improvise!  I used 1/4 cup dark French Puy lentils and 1/4 cup small brown Indian Masoor lentils. I found the Masoor lentils and the channa dahl (beige, below) at a local Indian grocer, but I am sure you could substitute any green lentil for the Masoor.  You could also substitute split yellow peas for the channah dahl, although the flavor and consistency might be slightly different.  Or substitute a cup of canned beans for the last 20 minutes, for the chana dahl if you don't have them.   Without a doubt though, it will be delicious!

Lentils with Andouille Sausage and Crispy Veggies

I've loved lentils all my life. Our mother, raised in Europe and challenged to feed all eight of us, would cook up a large batch of lentils and extend them with a package of frankfurters. Or maybe it was vice versa. Keep in mind, that in Europe, frankfurters are a very standard type of sausage (without the negative connotation they can have here as a slightly inferior food). Often in the summer, she would pile the doggers and lentils in a big pot and we'd walk across the street to a small neighborhood beach. Our Dad would join us after work and we'd have dinner, soaking wet on the beach.

So I have a very warm place in my heart for lentils and sausages.

And while readers of this blog know how much I love frankfurters, I opt for spicy Andouille sausage here, for a bit of a kick to this dish. Instead of cooking some veggies in with the lentils, I've cooked them quickly on the side and scattered them on top of the sausage-lentil stew. This way, they retain a crisp-tender crunch and sweetness, which balances and offsets the richness of the stew.

1 large onion, diced
2 carrots, diced
12 oz andouille sausage, sliced
3 cloves garlic, minced
1 tsp fennel seeds
1 tsp cumin seeds
1 Tbsp dried rosemary
1 cup lentils
1 quart chicken broth
1 Tbsp good English or Dijon mustard
1 Tbsp red wine vinegar


1/2 lb Brussels sprouts, quartered lengthwise
1/2 lb cabbage, cut into 1-inch pieces
1 orange pepper, sliced into 1-inch slices

Heat a bit of olive oil in a medium pot or Dutch oven. Add the onion, carrots and sausage, and cook for about 10 minutes. the veggies should begin to caramelize and the sausage should brown up a bot.

Add the garlic, fennel, cumin and rosemary and cook another 2-3 minutes.

Add the lentils and chicken broth and bring to a gentle boil.

Reduce to a simmer, cover and cook for 20 minutes. Add the mustard to the lentils and cook another 20 minutes, until the lentils are just cooked through.

Meanwhile, toss the Brussels sprouts, cabbage and orange pepper into a large skillet and sauté for about 5-8 minutes over medium high heat. You want the veggies just to begin to brown, but remain very, very, crisp tender. Salt and pepper to taste. Remove from heat and stir every once in a while to let the steam escape, so the veggies do not overlook. You want sweet crips veggies for this topping.

When the lentils are just done, add the vinegar and stir well. Serve in bowls, with a generous topping of crispy veggies over the lentils.

Serves 6.

Cook's note: I used black Beluga lentils here which really keep their shape and texture nicely.

You could also use French Puy lentils. If you use common green lentils, it will also be fine.  You can expect a thicker stew, which will taste wonderful as well.

Horseshoe Harbor, New York