Lentil Pottage Food

LENTIL VEGETABLE POTTAGE

Steps:

• Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat.
• Simmer for about 1 hour on low heat, until lentils are tender.
• Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while.
• If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup.
• Correct spices to taste.
• Serve hot with gomashio sprinked on top, if desired.
• May be kept in fridge 5-7 days or frozen.

HILDEGARDE'S LENTIL POTTAGE (A CIVET)

Steps:

• In the dutch oven over a slow heat, heat butter and olive oil until butter melts. Add onion and cabbage and cook slowly about 20 minutes stirring occasionally. You want the onions browned (carmelizing but not burnt!). Set them aside.
• At the same time, in another pot, bring water and lentils to boiling, cover and simmer about 20 minutes. Drain the lentils and set aside.
• Put 6 cups water and the bouillon cubes inches Dump in the lentils and onions and cabbage, add rice and spices Cover and cook over slow fire until the rice has absorbed water and cooked.
• Take the pot off the fire to cool a bit and grill the sausages. Cut them up into 1-1 1/2 inch slices and put them in the pottage as well.

MUJADDARAH(LENTIL AND RICE POTTAGE)

Steps:

• Bring water to boil, then add the lentils, lower heat to simmer and cook about 30-60 minutes .
• Meanwhile, saute onions in the oil to caramelize about 15-20 minutes, then add half of onions, rice and seasonings to lentils. Let the mixture boil for a few minutes.
• When it thickens, pour into a tureen, and spread the remaining onions over the top. and serve.
• Yield: 4 servings.

LENTIL POTTAGE

Steps:

• Sautee onions in oil in large sauce pan for 3 minutes.
• Add rice and water. Cover and let cook for 15 minutes.
• Add lentils and cook until lentils are tender and starting to break up.

LENTIL SOUP (POTAGE ESAU)

Steps:

• Place the pork fat in a kettle and cook briefly to render but not to brown. Add the onion and cook slowly, stirring frequently, about five minutes. Add the garlic and lentils and stir.
• Add the rice and broth. Add salt and pepper to taste and the bay leaf. Bring to the boil and simmer, uncovered, about 45 minutes or until lentils are tender. Scoop out one cup of lentils and set aside.
• Put the soup through a food mill or sieve to remove the outer skin of the lentils. Blend the puree of lentils in an electric blender. This may have to be done in two or more operations.
• As the soup is blended, return it to the kettle and add the reserved cup of lentils. Bring to the boil. Add the cream and bring to the simmer. Swirl in the butter and serve piping hot.

BEEF & LENTIL COTTAGE PIE WITH CAULIFLOWER & POTATO TOPPING

Steps:

• Heat oven to 200C/180C fan/gas 4. Heat the oil in a large pan and add the minced beef. Cook for 5 mins until browned all over, then add the carrot and cook for 2 mins more.
• Stir in the tomato purée and add seasoning. Cook for a few mins, then add the lentils and stock. Simmer for 20 mins, then stir in the peas.
• Meanwhile, bring a pan of water to the boil and add the potatoes. Simmer for 15 mins, then add the cauliflower and simmer for a further 10 mins until the veg is tender.
• Drain, then return the veg to the pan for a few mins to dry out. add the milk, butter and seasoning, and mash together. Finally, add the cheese, reserving a handful, and mix well. Cover and put aside 500g of the mash mix for the sausage recipe tomorrow (see 'goes well with', right).
• Spoon the mince into a large roasting dish, about 30 x 20cm, and spoon the mash over the top. Sprinkle with cheese and bake until golden, about 30 mins.