French Lentils

This is one of my favorite vegetarian dinners (or a hearty side dish). When Ina cooks the lentils, she sticks the onion with 6 whole cloves and also includes a turnip that she cuts in half. I never have whole cloves or turnips on hand, so I make it without them. It tastes just as delicious as when I make it her way. Yum!

Warm French Lentils
Adapted from Barefoot Contessa: How Easy Is That? by Ina Garten

2 tablespoons plus ¼ cup olive oil
1 leek, white and light green parts only, sliced ¼ inch thick
2 carrots, scrubbed or peeled and ¼ inch diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and sliced in half
1 tablespoon butter
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
¼ - ½ tablespoon kosher salt (to taste)
1 teaspoon black pepper

Heat the 2 tablespoons of olive oil in a medium sauté pan. Add the leek and carrots and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.

Place the lentils, 4 cups of water, and the onion in a large saucepan and bring to a boil. Lower the heat, add the leek and carrots, and simmer uncovered for 20 minutes or until the lentils are almost tender. Remove and discard the onion and drain the lentils. Place them in a medium bowl and add the butter.

Meanwhile, whisk together the ¼ cup olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you will want to add.

Carrot Soup

I accumulated not just zucchini but carrots. I always loved the carrot bisque from Garner's Market. This is my healthier version. Jamie: you can make this vegan!

Carrot Soup

2 lbs carrots, peeled and chopped
1 cup onion, medium dice
2/3 cup scallions, chopped
1 garlic clove, roughly chopped
1 pear, medium dice
2 tablespoons fresh ginger, grated or minced
1 ½ teaspoons curry powder
2/3 cup red potatoes, peeled and chopped
6 cups chicken or vegetable broth
1 13.5-oz can unsweetened coconut milk
1 tablespoon lime juice
Olive oil
Salt and pepper
Fresh chives, chopped, for garnish

In a large pot or Dutch oven, heat about 2 tablespoons of olive oil. Add onions and scallions and sweat, about 5-10 minutes. Add garlic and cook for another minute. Add carrots, ginger, pear, potatoes, and curry powder and cook for about 5 minutes. Add broth and coconut milk. Bring to a boil and then simmer for about 25 minutes, or until carrots are tender. Stir in lime juice. Puree until desired consistency. Serve with chopped chives.