Lentils, Three Meals
Start by cooking your lentils. Combine 4 cups water with 1 cup dry lentils (which will yield about 2 1/2 cups cooked). Boil for 5 minutes, then reduce to a simmer until tender but still firm, 15 to 20 minutes. Note: Don't add salt to the water, or the lentils will taste chalky and tough.
- If you have balsamic (or red-wine) vinegar
Dinner #1: Mediterranean Lentil Salad
Stir a couple of tablespoons of vinegar into the lentils and chill them for at least 1 hour.
Make a vinaigrette: 1 tablespoon of balsamic vinegar, 1 small clove of minced garlic, 2 tablespoons of olive oil, salt, and pepper.
Toss the lentils with the vinaigrette, chickpeas, tomatoes, and chopped red onion.
Toss with fresh greens (arugula or baby spinach).
Top with crumbled feta and mint (optional).
- If you have a sweet potato
Dinner #2: Lentil and Sweet-Potato Soup
Sauté 1 peeled, cubed sweet potato with chopped onion and celery in oil in a large stockpot.
Add a teaspoon each of cumin and coriander and a chopped red bell pepper (optional).
Stir in the lentils and just enough chicken broth to cover.
Bring to a boil, then reduce to a simmer for 40 minutes.
Stir in two big handfuls of spinach leaves. Continue cooking until the spinach is wilted.
- If you have chicken
Dinner #3: Chicken and Lentils
Sauté 4 chicken cutlets; set aside. In the same pan, cook two strips of bacon, then crumble them and set aside.
Place chopped carrots, onion, and garlic in the same pan and cook until soft.
Stir in the lentils, bacon, a few thyme leaves, and just enough chicken broth to moisten.
Mound the lentils on plates. Top with the chicken and chopped parsley, if you have it.
Recipes by Susie Lilly Ott; photography by Mark Loader, styling by Susan Ottaviano
