Feeds:
Posts
Comments

Posts Tagged ‘lentils’

GlutenFreeCheeseSauce_1

Whether you’re gluten intolerant, just want to cut back or perhaps you have friends who are — this is a perfect sauce to have in your back pocket. Toss it on some pasta, zucchini ‘pasta’ or dress up some steamed cauliflower, you’ll be surprised at how good it is! I’m using my tried and true lentil purée for the thickener and boy does it thicken! And the cheese creams up with it perfectly — I used cheddar, but you can use whatever cheese you prefer. You’ll have to watch this sauce because it thickens very quickly and can become too thick when it cools down, so serve it hot. I hope you love this sauce as much as I do.

Gluten Free Cheddar Cheese Sauce

Ingredients:

  • 1/2 cup cooked puréed lentils
  • 1/2 cup skim milk
  • 60 g grated sharp cheddar cheese
  • 1/4-1/2 tsp salt to taste
  • Pinch of cayenne pepper (optional)

Directions:

  1. Cook milk and puréed lentils until smooth, thick and creamy.
  2. Add cheese and stir until smooth and melted.
  3. Season with salt, pepper and cayenne to taste.
GlutenFreeCheeseSauce

This is a really creamy sauce

Serving suggestions:

  • Serve over cooked macaroni garnish with Parmesan and broil for a minute until cheese is melted and bubbly. Garnish with chopped green onions and enjoy!
  • Pour over steamed broccoli or cauliflower.
  • Use as a base on pizza.
  • Make this into cheddar soup (although that would be very decadent!)
Screen Shot 2015-03-13 at 11.16.26 AM

Based on 4 servings

Screen Shot 2015-03-13 at 11.17.40 AM

Read Full Post »

With the winter chills and winds and snow brings a craving for soup. Thick. Rib sticking. Soup. I wanted to try a lentil soup so I searched for a good hearty recipe and this is what I came up with. To make it vegetarian, omit the pancetta and sausage, it’s still a thick, hearty soup. You can put a dollop of non-fat Greek Yogurt on top in stead of the sausages.

French Lentil Soup with Sausage

Modified from Epicurious French Lentil Soup

Serves 6 (or 2 and put the rest in your freezer)

A filling soup without being too rich. A dollop of sour cream would have been lovely on this.

A filling soup without being too rich.
A dollop of fat-free Greek yogurt would have been lovely on this.

Ingredients:

  • 3 tablespoons extra–virgin olive oil
  • 3 tbsp chopped pancetta
  • 2 cups chopped vidalia or sweet onions
  • 1 cup chopped celery
  • 2 garlic cloves, minced finely
  • 3 cups vegetable broth
  • 1 1/4 cups lentils, rinsed, drained
  • 1 14 1/2–ounce can diced tomatoes in juice
  • 2 fully cooked chicken and turkey sausages, cubed

Directions:

  1. Pan-fry the pancetta until crispy in the olive oil, remove but save the flavoured oil.
  2. Add the onions to the hot oil and sauté until translucent.
  3. Add celery and garlic; sauté until vegetables begin to slightly brown, about 15 minutes.
  4. Add 4 cups broth, lentils, and tomatoes with juice and bring to a slow boil.
  5. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
  6. Return the pancetta to the soup and purée with an immersion blender until smooth.
  7. Return to heat and add the cooked sausages and heat until thoroughly warm.
  8. Season with salt and pepper.
  9. Garnish with a dollop of fat free Greek yogurt.

 

Read Full Post »

I must apologize, we were away for a couple of days after Christmas so I haven’t been as attentive with responding to comments and commenting; thanks for understanding.

This salad has become a staple in our home and would have been a great alternative to the Paella for our progressive dinner. I had trouble finding the authentic Lentilles du Puy until I spotted them in our Superstore for a fraction of the cost, but they are from Alberta! I read that the soil conditions are similar to that of Du Puys in France, 500g for about $2.75. I have yet to taste them to compare to the French lentils, but as soon as I do, I will update this post.

You have Charles at Five Euro Food to thank for this post. On my last entry for Lentilles du Puy, he mentioned he goes for lunch to a small bistro and they serve this salad with a poached egg on top. Here is his comment verbatim, it was so inspiring: “Hi Eva, this is one of my absolute favourite lentil dishes – the place I eat it serves it with small cubes of raw carrot which provide a lovely texture and… the pièce de résistance on top… a soft poached egg. Seriously, you HAVE to try that. Cracking open the egg so the yolk runs out over the lentils… it’s so lovely!” Of course, you just knew I HAD to have it. And at a risk of making JT SICK TO DEATH of this salad, I made it again (Luv you JT). Unfortunately, the photos are at night so they are crap, but you can certainly see the most deliciousness of the cracked yolk flowing over the lentils…it was very delicious and highly recommended.

PS. This time, I even added the small cubes of carrot to be sure I had the same experience. Thanks again Charles.

Poached Egg on Lentilles du Puy Salad with a Dijon Mustard Vinaigrette

What an AMAZING idea Charles, thanks so much!

Serves 4-6

Ingredients:

  • 1 cup lentilles du Puy (French green lentils) picked over and rinsed
  • 3 cups water (the original recipe has 6 cups but you have to drain the remaining water)
  • 1 onion, finely chopped
  • 3 pancetta slices, chopped (about 3-4 table spoons)
  • 1 garlic clove, finely minced
  • 1/4 teaspoon dried thyme
  • 2 fresh flat-leafed parsley sprigs plus 1/2 cup leaves, finely chopped
  • 1 red bell pepper, finely diced (about 3/4 cup)
  • 1 yellow bell pepper, finely diced (about 3/4 cup)
  • 1 carrot, finely diced (about 3/4 cup)
  • 4-6 poached eggs

For vinaigrette

  • 2 tbsp white-wine vinegar
  • 1 tbsp white balsamic vinegar
  • 1 1/2 tbsp Dijon mustard, or to taste
  • 1-2 tbsp cup EVOO
  • 1 bunch arugula, coarse stems discarded, washed well and spun dry

Directions:

  1. In a heavy saucepan render the pancetta to a crispy consistency. Remove pancetta and add the onions and sweat until transparent. Add the garlic, type and parsley sprigs (reserve the leaves). Cook for about 1 minute.
  2. Add the lentils and sauté for another minute, add the water all at once and simmer, covered, 20 minutes. Stir in bells peppers and simmer mixture, covered, until lentils are tender, about 10 minutes. Lentils may be made 2 days ahead and kept covered and chilled. Reheat lentils before proceeding with recipe.

Directions for vinaigrette:

  1. Transfer 2 tablespoons lentil-cooking liquid to a medium bowl and whisk in vinegars, mustard, and salt and pepper to taste. Add oil in a stream, whisking, and whisk dressing until emulsified.
  2. Drain lentils (if required, I didn’t have to) well in a sieve and discard parsley sprigs. Toss lentils with chopped parsley and vinaigrette and season with salt and pepper.
  3. Just before serving, arrange arugula decoratively around salad, or serve without as is pictured below.

The wonderful yolk breaks into the most luxurious sauce over the tangy lentilles, it is quite a lovely flavour and texture experience

LentilsDuPuys-1

I retook this picture because I really didn’t like the light in the earlier ones. I also folded in baby Arugula into this version and laid it on a Kale salad.

Read Full Post »

This is the fallen tree. We have several in our neighbourhood,
all about the same age. I’m hoping they have stronger roots!

I’m on a bit of a lentil kick these days, and that’s rather funny as I have never really like them. My favourite is the Lentilles du Puy that I recently blogged about, but the recipe that inspired my recipe kept creeping into my head so I had to make it. It’s a warm or cold salad; for lunch the following day I had it cold over a bed of arugula and spinach (my favourite) and it was very tasty and filling (or the three F’s Full bodied, Flavourful and Filling). This shall definitely go into my repertoire for weeknight dinners and lunches. It was also very easy to make which is a bonus for everyone.

I found the lentils at Pusatari’s in Yorkville, but they were a bit more expensive than the package I bought in Lyon. I got many great tips on where to find them in Toronto from my readers and I thank you kindly. This recipe is from Epicurious and although I did not change much of it, I did change up the method considerably. Also, this would make a great vegetarian dish if you omit the pancetta, I just couldn’t help myself ;-)!

Lentilles du Puy Salad with a Dijon Mustard Vinaigrette

LentilsDuPuys-1

I took this photo over again in the summer of 2014 because I really hated the lighting in the original photos. While the lentils were still warm, I folded in a good handful of baby arugula leaves and served it on a massaged Kale salad.

A feast for the eyes as well.

Serves 4-6

Ingredients:

  • 1 cup lentilles du Puy (French green lentils) picked over and rinsed
  • 3 cups water (the original recipe has 6 cups but you have to drain the remaining water)
  • 1 onion, finely chopped
  • 3 pancetta slices, chopped (about 3-4 table spoons)
  • 1 garlic clove, finely minced
  • 1/4 teaspoon dried thyme
  • 2 fresh flat-leafed parsley sprigs plus 1/2 cup leaves, finely chopped
  • 1 red bell pepper, finely diced  (about 3/4 cup)
  • 1 yellow bell pepper, finely diced (about 3/4 cup)

For vinaigrette

  • 2 tbsp white-wine vinegar
  • 1 tbsp white balsamic vinegar
  • 1 1/2 tbsp Dijon mustard, or to taste
  • 1-2 tbsp cup EVOO
  • 1 bunch arugula, coarse stems discarded, washed well and spun dry

Directions:

  1. In a heavy saucepan render the pancetta to a crispy consistency. Remove pancetta and add the onions and sweat until transparent. Add the garlic, type and parsley sprigs (reserve the leaves). Cook for about 1 minute.
  2. Add the lentils and sauté for another minute, add the water all at once and simmer, covered, 20 minutes. Stir in bells peppers and simmer mixture, covered, until lentils are tender, about 10 minutes. Lentils may be made 2 days ahead and kept covered and chilled. Reheat lentils before proceeding with recipe.

Directions for vinaigrette:

  1. Transfer 2 tablespoons lentil-cooking liquid to a medium bowl and whisk in vinegars, mustard, and salt and pepper to taste. Add oil in a stream, whisking, and whisk dressing until emulsified.
  2. Drain lentils (if required, I didn’t have to) well in a sieve and discard parsley sprigs. Toss lentils with chopped parsley and vinaigrette and season with salt and pepper.
  3. Just before serving, arrange arugula decoratively around salad, or serve without as is pictured below.

I’m just about to have some, won’t you join me?

Read Full Post »

Lentilles du Puy

Before our recent trip to Europe, I had read many-a-blog about lentilles du Puy so you know what was on the top of my souvenir list. But of course, the Lentilles du Puy. Grown in the du Puy region of France, these lentils are known as the best of all the lentils for a few reasons: they cook quickly, they don’t break down and go mushy and they have a wonderful peppery taste. Many of their benefits can be attributed to the volcanic soil they are grown in. These delicious lentilles du Puy are wonderful in salads as they don’t lose their shape. We’ve just been home 10 days and I’m almost through my 500g box (yes, it was worth the weight) of dried lentils and I’m already panicking to find a source in the city. HELP!

The box could use a redesign, don’t you think?

I got my inspiration from this recipe on Epicurious and tuned it the second time as I forgot to photograph it the first time (and almost forgot to photograph it the second time too!).

This dish was almost a memory by the time I remembered to take the photo; hence the closeup, it was my lunch at work!

Lentilles du Puy

Serves 4,

Ingredients:

  • 1 cup lentilles du Puy picked over and rinsed
  • 3 cups water or chicken stock or wine
  • 1 onion, finely chopped
  • 1/4 cup finely chopped pancetta
  • handful of sliced white or brown mushrooms
  • 1 garlic clove, halved
  • 1/4 teaspoon dried thyme
  • 2 tbsp EVOO
  • grape tomatoes finely chopped
  • Freshly grated Parmesan Cheese
  • 1 bunch arugula, coarse stems discarded, washed well and spun dry

Directions:

  1. In a heavy saucepan sauté the pancetta until crispy in 2 tbsp olive oil. Remove but reserve the remaining olive oil.
  2. In the pancetta oil sauté the onions and when translucent, add the lentilles du Puy, garlic, thyme and mushrooms and give it a quick stir. Add the liquid and cook covered for 30 minutes on a low simmer (the original recipe called to strain the liquid off the lentils, but I reduced the liquid so that the lentils absorb it all and you have a beautifully cooked batch).
  3. Add the crisp pancetta, grape tomatoes and garnish with Parmesan cheese. Serve on a bed of Arugula or as is.

Read Full Post »

%d bloggers like this: