Lentil-mania

Today, I got home mid-afternoon and cooked us up a big pot of lentils. Legumes such as lentils feature heavily in recipes from around the world -- they're also featured in many vegetarian & vegan meals because they contain some good proteins. When I searched the web for lentil recipes, I was "bowled over" with the sheer number of ways to prepare them. Unfortunately, in my opinion, many of them are rather bland. I keep trying to find interesting lentil recipes -- and I think I might have found a few.
I made 3 different recipes from the pot I boiled up. The first one, a spread or dip, will be served as part of hors d'oevres at a dinner party tomorrow. The second, an Egyptian version of Mac'n cheese, was actually accepted pretty well by the youngsters, and the last, a soup was "ok".
I list one more lentil soup recipe that I found intriguing for its use of lemon juice and greens.
Credit: All recipes from www.recipesource.com

Family response:
Liesl: "I love lentils -- we should eat them more often!"
Wolfman: "It's ok"
Professor: "Lentils need all the help they can get", as he added a generous quantity of Sri Ratcha chili sauce!

Adas careh (Lentil Butter)
Recipe from Vegetarian Times, March 1992, supposedly based on an African recipe

 1       c            Uncooked lentils
   1/2   ts           Salt
 2 1/4   c            Water
 1       tb           Olive oil
 6       ea           Green onions, sliced
 1       sm           Garlic clove, minced
 1 1/2   tb           Parsley
 1       d            Cayenne
 1       d            Turmeric
   1/4   c            Water, as needed

Combine water, lentils, salt in a pot.  Cook till
lentils are soft. Drain, reserve stock.

Heat oil in skillet & saute onions & garlic till
onions are translucent. Add parsley & spices & cook
another minute.  Set aside.

Combine lentils, cooking water & onion mixture in a
food processor, adding more water a tb at a time as
needed till the mixture reaches a spreadable
consistency.

Refrigerate a few hours before serving.  Spread on
whole grain crackers or use as a vegetable dip.


Koushari (Egyptian Maccaroni et al.)
This is classed as an 'oil' dish by Coptic Egyptians and is prepared during periods
of fasting when animal products cannot be taken.

1c lentils
1c macaroni noodles
1c Short grain rice
----TA'LEYA II----- The sauce:
2 large Onions, chopped
1/4 c Olive oil
1 Garlic clove (or more)-- finely chopped
1c  tomato puree

Cook each of first 3 ingredients separately, then combine w/ olive oil, tomato puree.
Saute onions in oil, add garlic briefly, then tomato puree. When heated, pour sauce
over the first 3 ingredients.Cover and leave over low heat for 10 minutes.  Serve hot.
  
Amhari - Mesir Wat (Ethiopian Lentil Bowl)
This recipe is common to the Ethiopian Jews (Phalashi)
 1/2  kilogram      red lentils
   2      large         onions
     1/2  cup           oil
   3      Tablespoons   tomato paste
     1/2  Teaspoon      paprika -- sweet or hot
   1      head          garlic
     1/2  Teaspoon      ground ginger
     1/4  Teaspoon      black pepper
   1      Teaspoon      salt
   3      cups          water

Sort the lentils and soak in tap water for 30 minutes. Rinse in running
water and drain.

Peel and finely chop the onions. peel and mash the garlic.Heat the oil in
large pan and saute the onion until golden. Add tomato paste and paprika
and mix. Add half the water and the garlic,ginger pepper and salt. Stir
well and then add the rest of the water, stir again ,cover and bring to
boil.

When the water boil, add the lentils ,lower the flame and cook 20-30
minutes, until the lentils soften. Serve hot.


Lentil & Spinach Soup

1 1/2 c  Dried lentils
      8 c  Water
      1 lg Onion; chopped
      3    Garlic cloves; crushed
      6 oz Tomato paste
      2 bn Spinach; cleaned & chopped
    1/2 c  Fresh parsley
    1/4 ts Freshly ground pepper
    1/8 ts Crushed red hot pepper flake
    1/4 c  Fresh lemon juice

  This is a Middle Eastern soup, typical of the simple
  foods served in the desert regions. Serve with pita
  bread and a grain or vegetable dish for a simple meal.
  This soup is also food served cold, stuffed into a
  pita bread. Place the lentils and water in a large
  pot. Bring to a boil, cover, and cook for 30 minutes
  over medium low heat. Add the onion , tomato paste and
  garlic and cook an additional 30 minutes. Add the
  spinach, parsley, and peppers. Mix well and cook for
  another 10 minutes. Add the lemon juice just before
  serving. Mix in well and serve at once. I added a bit
  of fresh ground nutmeg & salt to taste. Note: I have
  found that balsamic vinegar in place of lemon juice is
  wonderful with lentils and imparts a slightly sweet
  taste.