Lentils are one of the most basic legumes. They're also one of the most versatile, lending themselves to all sorts of dishes. Home chefs can try them with a variety of different recipes, all good for you and good tasting.
David Tanis knows this and loves them so much they were featured in his column in yesterday's New York Times Food section. He gives such diverse recipes as lentil loaf a type of bread along with a smoky lentil stew with leeks and potatoes and spaghetti with lentils, tomatoes and fennel. What is interesting is that there are many different kind of lentils, He suggests that if the meal is heading into the Spanish direction then use Pardina lentils, a small brown variety good for stews, soups and salads.For an Italian based dishes use Castelluccio ones from Umbria, Turkish dishes need split red lentils which are also the base of the Indian daal. There are also yellow ones ones and black or Beluga lentils that resemble caviar roe.Lentil soup requires a sturdier kind, namely the Lentille de Puy or French lentils. These are a greenish blue color and have a thick skin which makes them pop in the mouth when bitten. This also makes them ideal for hot soup, because they don't become mushy. Keep in mind that olive oil brings out the flavor of any kind of lentil so drizzle extra fruity olive oil on the dishes.
One of the most intriguing dishes Mr. Tanis gives is the lentil loaf. This is made with red lentils along with sauteed onions which are mashed in a food processor. Eggs and rolled oats are also included to give the loaf shape .It's a flavorful one , zinged up with cayenne, garlic and cumin along with cilantro. Cucumber slices in sour cream are the side dish with it to cool off the heat from the spices used. A different dish and perfect for the fall is the smoky lentil stew with leeks and potatoes. The Spanish Pardina lentil is used here cooked with potatoes and leeks along with onions and garlic . Saffron and pimento dulce or sweet smoked paprika give it a Spanish vibe. Also adding to this is canned chopped tomato with its' juice, There's also sherry vinegar to give it some tang. Another idea is putting the lentils into a pasta sauce. Mr. Tanis has them boiled with a Parmesan cheese rind. For the tomatoes, you can add passata - an uncooked tomato puree that's been purged of skins ans seeds or crushed canned ones. There's also fennel bulbs, fronds and crushed seeds added as well as a small onion and red pepper flakes. The pasta used is spaghetti and its' cooked al dente for some texture.You could also use the heartier bucatini, the thicker drinking straw kind too.
Lentils are perfect in any dish. Try it in a loaf for an entirely different spin or in traditional stews and pasta sauces. They are flavorful and versatile, the perfect ingredient for any kitchen.
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