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Canal House Lentils

Canal House Lentils


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When cooked with aromatics and rich tomato sauce, lentils are anything but bland.

Ingredients

  • 1 medium leek, white and pale-green parts only, finely chopped
  • 1 clove garlic, thinly sliced
  • 1 tablespoon tomato paste
  • 1 cup green lentils, preferably French
  • 2 tablespoons reduced-sodium soy sauce
  • Kosher salt and freshly ground black pepper
  • Thinly sliced scallions (optional; for serving)

Recipe Preparation

  • Heat oil in a medium saucepan over medium heat. Add leek, garlic, and tomato paste and cook, stirring often, until fragrant and tomato paste begins to darken, about 4 minutes. Add lentils and 2½ cups water. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 45–55 minutes.

  • Remove from heat and let sit, covered, 10 minutes; add soy sauce and season with salt and pepper. Serve lentils topped with scallions, if desired.

  • DO AHEAD: Lentils can be made 5 days ahead. Cover and chill.

Recipe by Melissa Hamilton and Christopher Hirsheimer,Photos by Hirsheimer Hamilton

Nutritional Content

Calories (kcal) 110 Fat (g) 4 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 16 Dietary Fiber (g) 4 Total Sugars (g) 1 Protein (g) 5 Sodium (mg) 80Reviews SectionIs this recipe going to blow your socks off? No. But it will become a tasty, dependable staple that you can serve with brown rice. My toddler eats it and the adults sometimes add a touch of harissa from Trader Joes. Totally good, easy, and healthy.AnonymousPortland01/12/20I know what you're thinking: how good can lentils be? Answer: really, really good. Make these and you'll understand.alizaraeNew York 10/31/17

Happy Easter! Here’s our lentils-and-cornbread recipe

In honor of Easter, here’s our favorite lunch recipe of late. (We’re doing this for Easter, because Esau — and the lentil soup he bargained his birthright for — are both in the Bible, I guess?) Canal House Lentils, via Bon Appétit, provides the basic recipe, modified here. We’ll usually cook a batch on Sundays for the week ahead.

Cornbread goes perfectly with lentils. It’s satisfyingly carb-y, and only requires similarly humble ingredients. Any recipe will do, for you cornbread purists out there, but we’ve found this one’s easy and delicious.

Lastly, the two recipes below make enough for eight or so meals and cost, per our math, around a dollar per meal. That’s what drew us to lentils in the first place (but even better is how healthy lentils are).

Canal House Lentils

1 16-ounce. bag of dried red lentils (green are fine, but we like red better)

1 6-ounce can tomato paste

Half head of garlic, minced

1 hefty white onion, chopped

2 tablespoons vegetable oil

8 cups of stock (chicken or vegetable, enough to cover lentils)

Green onions and plain yogurt (we like Fage) for topping

1.) Heat oil in a large sauté pan. Add onion and caramelize, about 30 minutes.

3.) Add tomato paste and brown, about four minutes. Add lentils, then stock, and stir. Cover and bring to a boil, then slow to a simmer and cook, covered, about 20 to 25 minutes.

4.) When lentils are tender, reduce heat and let sit five minutes. Then remove from heat and add soy sauce, then season with salt and pepper.

Obviously, bacon is a great addition, and we’re investigating anchovies and mushrooms as well.

2 tablespoons vegetable oil

1.) Preheat oven to 425 degrees. Combine milk and vinegar and let stand.

2.) Mix dry ingredients. Add milk and oil. Stir until just blended.

3.) Grease a 9-by-9 metal pan and pour in batter. Bake at 425 for 25 to 30 minutes. Remove when browned and a toothpick inserted in the center comes out clean.

I’ve added jalapeños and cheese (just eyeballing the amounts) to the cornbread with success. It is also delicious plain with honey, butter and cinnamon for dessert.

Serve hot cornbread and lentils in a bowl and top with green onions and plain yogurt. Leftovers keep for a week when sealed tightly.

“The Lentil Stew,” by Matthias Stomer (fl. 1615–1649). Genesis 25:34: “Then Jacob gave Esau some bread and some lentil stew. He ate and drank, and then got up and left. So Esau despised his birthright.”


Canal House Lentils - Recipes

Life was nearly normal in the sleepy borough of Milford, N.J., along the Delaware River, where as late as last weekend, you could still find toilet paper on its small-town shelves, one narrow bridge across from locked-down Bucks County, and a world away from the virus-driven panic stripping the big city stores an hour away.

Inside Canal House Station at the foot of the bridge, you could also dig deep into Saturday’s endless stack of what may be the greatest pancakes in the world, the airy rounds levitating from whipped egg whites in the buttermilk batter, each layer pooling with salted Irish butter and a drizzle of maple syrup.

“We believe in breakfast,” says co-owner and co-chief Christopher Hirsheimer, speaking for her business partner and co-chief Melissa Hamilton. “We also believe in lunch.”

Indeed. We were clever enough to linger from breakfast until the kitchen flipped to its lunch menu, and then devoured another parade of dreamy flavors I can’t stop thinking about during this present state of home quarantine.

Rustic slabs of pâté marbled with chunks of pork, herbs and Cognac-scented chicken liver. A milky bowl of chowder steeped Irish-style with smoked whitefish. A duck confit so perfect, its tawny skin glowed luminous atop caraway-roasted apples as the afternoon light beamed in gently from across the river.

If it seemed liked I was eating inside a cookbook, that’s because I was. Since opening last summer, Canal House Station has been Hirsheimer and Hamilton’s vehicle to bring the pages of their publishing career to life.

It wasn’t initially planned as a restaurant. When they first moved into the country stone bones of this 1870s train station in 2017, they intended it as a larger studio and event space for their thriving cookbook empire.

Launched as Canal House in 2007, Hirsheimer and Hamilton’s collaboration has been a triumph of DIY entrepreneurship that’s produced eight gorgeous self-published volumes of slender seasonal cookbooks that won a national following a blog a weekly radio hour one James Beard-winning cookbook from a major publisher and a Beard nomination for their latest, Cook Something (Voracious, 2019).

“We kept saying, ‘No, restaurant! No!’ We needed this open kitchen studio for the light so we could shoot [photos] and finish the book," said Hirsheimer. "Plus, you need to be 29 to open a restaurant!”

They were both that age long ago when they each opened their first restaurants. Hirsheimer had two in Illinois before moving to New York to become an editor for Metropolitan Home magazine and then cofound Saveur magazine, where she pioneered a food photography style characterized by its use of natural light. Hamilton partnered with her father, Jim, in 1988 to open Hamilton’s Grill Room, where she was executive chef, before joining Hirsheimer at Saveur as food editor.

But the restaurant urge kept calling. It had been 30 years since they left the business when Canal House Station opened in July, which explains the manageable hours focused on breakfast and lunch: “The good news,” says Hirsheimer, “is that we’re old enough to run it, and not let it run us.”

The coronavirus pandemic and ensuing tidal wave of dining room shutdowns nationwide, however, has proven more powerful than any business plan. The Station, like many others, has scrambled into take-out mode, with quarts of kale and bean soup, duck with lentils and avocado toast fixings to go: “Like everyone, we are figuring in real time. We are the tale of the little independent restaurant,” said Hirsheimer.

But if Canal House Station is the last restaurant I formally review for a long time, it has earned every one of its three bells for its genuine vision and skillful cooking, from the blini layered with caviar and fluffy eggs to the glossy chocolate tarts oozing dulce de leche. A recent Beard nomination as semifinalists for Best Chef in the Mid-Atlantic is further confirmation.

Even more fitting: their book Cook Something is such a remarkably true reflection of the “perfectly plain” food this restaurant has mastered, that its 300-plus recipes and evocative photography can translate the Canal House magic to any home kitchen, with accessible dishes that rise on step-by-step techniques, quality ingredients, and the notion that once you get rolling, as Hirsheimer says, “Good cooking comes out of good cooking.”

Most importantly, it’s a comprehensive primer on how to cook, more than what to cook. There’s an entire section (p. 30) dedicated to their fluffy omelets enriched with cream, folded around myriad variations, like the roasted apple-bacon filing I devoured at breakfast. There are “Thirteen Ways of Looking at Chicken," from the succulent roasted chicken over gnocchi (p. 231) I ate at the cafe with capery green sauce (p. 112) to the porchetta-spiced spatchcocked bird over lentils and preserved lemon I faithfully re-created (p. 232).

There’s an entire ground meat chapter entitled “The American Way” (p. 29) with nine diverse riffs on meatballs (yes, please!). A master class in salad dressings (p. 128), like the lime vinaigrette that brightened tender Castelfranco greens, toasted pepitas, and ripe Fuyu persimmons.

There are instructions for the intensely chickeny brodo stock (p. 84) into which they sometimes float tortellini and occasionally the creamy-centered ravioli that also make an appearance beneath their slow-simmered take on Bolognese (p. 160), classic with mixed meats, nutmeg, wine, and milk.

And while the Canal House menus trend Eurocentric and classic American comforts, there are also surprises that harken to Hirsheimer’s California roots (all those luscious avocados!) and their work as globe-hopping food journalists. Most memorable was a pork stew in guajillo chile mole served one Sunday afternoon that’s a legacy of Hirsheimer’s inaugural issue at Saveur, which showcased the moles of Oaxaca in 1994, when most Americans had never heard of that treasured Mexican tradition. Luckily, it’s on the menu of take-out options they’re now offering Thursday through Sunday afternoons.

There’s a recipe for that mole (p. 284), too, and it’s exceptional, the tender meat cloaked in rust-colored gravy, mildly spiced with roasty dried chiles, raisins, toasted almonds, cumin, and cloves. The fact that this complex dish translated so seamlessly to my own stove would be no surprise to anyone who’s followed the Canal House duo over the past 13 years. But in these daunting moments of crisis, it’s also a soul-satisfying bowl of inspiration, a wistful reminder of those not-long-ago days I took the “nearly normal” of restaurant dining for granted.


How to Turn a Pot of Lentils Into 5 Workday Lunches

Here’s what's wrong with your weekday lunch: You’re not thinking about it on the weekend.

I know, I know—you don't want to think about a mundane Monday desk lunch. But a little Sunday planning and a bag of lentils is all it takes to make sure that, come Monday (and Tuesday, and Wednesday. ), you'll be well-fed

One cup of lentils typically serves four for a dinner recipe stew two cups on a lazy Sunday and you'll be set for the week. Don't worry—since lentils are smaller than most beans or peas, they'll only take an hour to prepare, leaving you lots more Sunday time to catch up on blogs and Netflix.

Salads for lunch are a great idea, but it has to be the right kind of salad. A couple of leaves dressed in a light vinaigrette is a great dinner side, but for lunch? Not gonna cut it. This lentil salad, on the other hand, tosses the legume with mint, coriander red wine vinegar and mustard seeds, making it as punchy as it is filling.

Spiced Black Lentils with Yogurt and Mint

Use cooked lentils in place of ground beef for a low-fat, high-efficiency taco. Tortillas are merely a vessel for the lentils in this recipe improvise with pita, flatbread, or—if you’re really set on salads—just crush up crispy tortillas and call it lentil taco salad. Scoop on some low-fat Greek yogurt for some additional protein that staves off the afternoon crash.

Spiced Lentil Tacos

Hump Day calls for a little indulgence—as long as that indulgence doesn't involve ordering take-out. This recipe satisfies cravings with a sweet-and-umami tomato sauce that could easily work on pasta or rice. (Note: There's no need to cook the lentils again just make the leek-garlic-tomato sauce, add the lentils and simmer for a minutes to meld the flavors.)

Canal House Lentils

This recipe calls for simmering the mustard-balsamic vinaigrette that finishes the salad. That's a fun trick you can try on the weekend, but during the week you can whisk that sucker up cold. Unlike most work lunch salads, you can dress the lentils at home—but keep the radicchio separate. When lunchtime comes, fill the radicchio for crispy lentil cups.

Lentil Salad with Balsamic Vinaigrette

Instead of canned lentils, use your weekend batch for these turkey wraps. You can use leftover tortillas from Tuesdays lunch as the vessel, and you'll have enough bibb lettuce leftover for a weekend power salad with blue cheese and bacon.


Canal House Lentils - Recipes

The following recipes from Christopher Hirsheimer and Melissa Hamilton’s latest cookbook, Cook Something, reflect the flavors of Canal House Station.

Canal House Cheese Omelet

A perfect French omelet is oval-shaped with tapered ends a smooth sponge tender, delicate, and slightly custardy. It should not have any color from the cooking. But that omelet is not our preferred style. We like ours with a little more character: tender and delicate, of course, but less spongy, its shape more relaxed, with a bit of golden brown color for flavor. A country omelet, if you like. It’s more forgiving to make but equally delicious.

½ cup grated or crumbled cheese (like Gruyère, Cheddar, Monterey Jack or Parmigiano-Reggiano)

Freshly ground black pepper

Crack the eggs into a medium bowl. Add the cream and a pinch of salt. Melt the butter in a medium nonstick skillet over medium-low heat, swirling the pan to evenly coat the bottom and sides. Using a whisk or fork, beat the eggs and cream until well combined.

When the butter is foaming, pour the eggs into the skillet. Quickly swirl the eggs around so they evenly coat the bottom of the skillet. Tilting the skillet, use a spatula to pull the lightly set eggs halfway toward the center of the pan, allowing the raw eggs to flow back to coat the bottom of the skillet. Repeat on the opposite side.

Reduce the heat to low. Let the omelet cook, undisturbed, until the eggs have set on the bottom, yet are still loose on top, about 1 minute.

Scatter the cheese over the eggs. Season with salt and pepper. Continue cooking the omelet until the cheese begins to melt and the eggs are just soft on top and a pale shade of brown on the bottom, about 2 minutes.

Using the spatula, fold the omelet into thirds (as you would a business letter), toward the center. Tip the omelet out of the skil­let, folding it onto itself, onto a plate. If the omelet is misshapen, as ours often is, and you want a neat, oval shape, use your fingers to tuck in any stray edges.

Canal House Porchetta-Style Chicken With Lentils

The traditional herbs used in porchetta, the famous Italian pork roast, are wild fennel, rosemary, and garlic — big, bold flavors we think also go well with chicken. We gild the lily and add sage and lemon.

1–2 teaspoons fennel seeds, lightly toasted

1 large sprig fresh rosemary, leaves chopped

1 large sprig fresh sage, leaves chopped

Salt and freshly ground black pepper

Finely grated zest of 2 lemons

One 3–5-pound chicken, spatchcocked (see technique below), rinsed, and patted dry

1 tablespoon extra-virgin olive oil

Crush the fennel seeds in a mortar and pestle. Add the garlic, rosemary, sage, and a generous pinch of salt and pepper, and crush to a paste. Stir in the lemon zest.

Use your fingers to loosen the skin from the chicken breast and thighs, taking care not to tear the skin. Rub the herb paste un­der the skin all over the flesh. Season the bird all over with salt and set aside at room temperature for 1 hour. Or, cover with plastic wrap and refrigerate for up to 12 hours.

Preheat the oven to 450 degrees. Set the chicken skin-side up on a wire rack set in a roasting pan and rub all over with the olive oil. Add 1–2 cups water to the pan. Roast the chicken until golden brown and the thigh juices run clear when pierced, 40–45 minutes. Re­move from the oven and let the chicken rest for 10–15 minutes before cutting up and serving with lentils and mint (see recipe below).

Note: if you’re feeling ambitious, take the juices from the roasting pan and reduce with the juice by half with the squeeze of half a lemon. Remove from the heat and swirl in about 4 tablespoons of cold butter to make a light sauce.

Traditionally, a spatchcocked chicken or small bird is grilled. The bird is butterflied, or split open so it lays flat, like an open book. It makes the bird easier to handle and carve, and helps it cook more evenly. We spatchcock chicken for roasting and broiling, as well.

To split a whole chicken or small bird open, use a pair of sturdy kitchen or poultry shears, or a heavy, sharp knife or cleaver. Place the chicken breast-side down on a cutting board. Use the shears to cut out the backbone. Open up the chicken like a book and press on it to flatten it. Save the backbone for making stock.

1 pound French green lentils

2 carrots, peeled and finely diced

1/4 preserved lemon rind, diced

1 tablespoon extra-virgin olive oil

salt and cracked black pepper

Rinse and pick over lentils to make sure there are no stones. Add finely diced carrots to the lentils in a pot and cover generously with cold water. Bring to a simmer and cook until lentils are firm but tender, about 30 to 45 minutes. Drain and toss with preserved lemon rind, mint leaves, olive oil, cracked black pepper and salt to taste.

Note: other aromatic vegetables and herbs can be added to the lentils to deepen flavor — a chunk of onion, whole garlic cloves, hard herbs like thyme or bay leaf — but are not necessary.

Canal House Pork Stew in Guajillo Chile Mole

Mildly hot guajillo chiles carry the flavor in this stew. The leathery skins, after soaking and puréeing (along with spices, nuts, and raisins), are transformed into this intensely flavored, velvety mole.

12 whole guajillo chiles, wiped with a damp paper towel

1 tablespoon ground cumin

1 tablespoon dried oregano

2 teaspoons ground cinnamon

4 tablespoons safflower or vegetable oil

6 pounds boneless pork butt or Boston butt, cut into 1-inch cubes

3 medium yellow onions, peeled and sliced

Freshly ground black pepper

½ bunch scallions, trimmed and chopped

Large handful fresh cilantro leaves, chopped

Remove the stems from the chiles and shake out the seeds. Heat a heavy large skillet over medium heat. Toast the chiles in the skillet, pressing them down with tongs and turning once or twice, until they are fragrant and turn slightly darker, 30–60 seconds. Transfer the chiles to a medium bowl. Pour 2 cups of the hot chicken stock over the chiles and set aside to soak until soft and pliable, about 30 minutes.

In the same skillet, toast the almonds over medium heat, stirring frequently, until pale golden brown, 6–8 minutes. Transfer to a plate to cool completely. Add the cumin, oregano, cinnamon, and peppercorns to the skillet and toast the spices over medi­um heat, stirring, until fragrant, about 30 seconds. Add to the almonds. Finely grind the almonds and spices with 1 teaspoon salt in a food processor or blender. Add the chiles and their soaking liquid, raisins, and garlic. Purée to a smooth paste.

Heat 2 tablespoons of the oil in the skillet over medium heat. Add the spice paste and fry, stirring to keep it from burning, until it becomes a shade darker and is very fragrant, about 5 minutes. Remove the skillet from the heat and set aside.

Dry the pork with paper towels. Heat the remaining 2 tablespoons of oil in a heavy large pot with a lid over medium heat. Working in batches, brown the pork all over, about 5 minutes. Transfer the browned meat to a plate and set aside. Add the onions to the pot and cook, stirring often, until soft, about 5 minutes.

Return the pork and any juices to the pot. Add the spice paste. Add 2 cups of the stock and season with salt and pepper. Bring to a simmer. Cover the pot and simmer the stew over low heat, stir­ring occasionally, until the pork is tender, 2–3 hours. Add a little more stock to the pot if the stew begins to dry out. Serve the stew garnished with scallions and cilantro.

Smoked Fish Chowder

3 leeks, white and pale green parts only, trimmed, thickly sliced crosswise, and washed

3 russet potatoes, peeled and thickly sliced

Lots of chopped fresh chives or scallions for garnish

Melt the butter in a heavy large pot over medium heat. Add the leeks and cook, stirring often to prevent them from browning, until softened, 10–15 minutes. Add the potatoes and pour in 6 cups of the milk. Bring to a simmer (do not let the milk boil or it will curdle). Reduce the heat to maintain a gentle simmer, and cook until the potatoes are tender, about 30 minutes.

Meanwhile, carefully remove the skin and bones from the fish without breaking the pieces up too much. Place the fish in a medium pot, add the remaining 2 cups milk, and heat over me­dium-low heat until warm.

Carefully add the fish and milk to the pot with the potatoes. Serve the chowder warm, garnished with lots of chopped fresh chives.

All recipes excerpted and adapted from Canal House Cook Something, Copyright © 2019 by Christopher Hirsheimer and Melissa Hamilton. Used with permission of Little, Brown and Company, New York. All rights reserved.


Canal House Lentils - Recipes

Our home pantries and fridges are fairly-well stocked for now as we comply with the Stay-At-Home order in the effort to stop the spread of Covid-19. Can’t even believe we’re writing a sentence like that. But here we are. Happy to be at our respective homes with our loved ones, able to be together, and filling the kitchen with the sounds and smells of home cooking, and our tums with good food. Nourishment on so many levels. We are going to post what each of us is making for our respective lunches (breakfasts or dinners). Without giving traditional recipes we’ll do it the old-fashioned way, we’ll talk you through what we are cooking.

Today for lunch, we each made soup, a natural place to start. I had a smoked ham hockstashed way in the back of my fridge that needed to be used. Into a pot of water it went and simmered on the stove for a few hours to soften the meat and make a broth. As lunchtime neared, I sweated some diced onions, carrots, celery, and a little garlic in olive oil in a soup pot, then added little French green lentils, and seasoned everything with S & P, coriander seeds, a bay leaf, and a pinch of red pepper flakes.The ham broth went into the pot next, covering the lentil mixture by a few inches. Once the broth came to a simmer, the shredded ham hock meat went in and simmered along with the lentils until they were tender, less than 30 minutes. Lentil soup for lunch, and enough leftover for a few more meals.

I live in the country so even back in the “good days” when I went to the supermarket, I tend to buy big (so I don’t have to go back for while). Yesterday, it was time to deal with, and cut up five whole chickens. Nash, my grandson, asked if I would teach him how to do it. Of course! So, I sat a plump whole chicken on its bottom, with its back facing me. Then, using a sharp knife (kitchen shears are safer), I showed him to cut down along the backbone on both sides. He took over for me, removing the backs and the tips of the wings. These parts, plus water, an onion, a carrot and a couple ribs of celery, simmered into a rich delicious stock in about 3 hours. Afetr I strained the stock we ended up with four quart containers of golden elixir. Meanwhile Nash, being a quick learner, cut up the birds, and slid three whole spatchcocked birds into zip-locks, to be tucked into the freezer. Then I showed him how to cut up rest into parts. He’ll never have to buy another package of boneless skinless anythings!

When lunch time came around, chicken soup seemed the obvious thing. I heated up some of the broth, added diced carrot and celery, and half a chicken breast, which, once it was cooked and cooled, I tore into chunky shreds then added them to the pot. Oh yes, there were long, fat, cooked noodles too. I ladled everything into bowls, added a garnish of­ celery leaves and chives and we ate like kings. Now we are going on a walk. Eat well, stay healthy—please.


Canal House Lentils

Winter and lentils go together in my world, as long as winter is in a cold-ish location because I feel that winter doesn’t count if you are in a tropical place. So since I’m in Seattle as I type this – as opposed to basking in the glorious sunshine in Central America- and it’s cold and blustery outside and already dark at 4:45 pm, I am craving wintery foods.

And what I hankered for earlier this morning was lentils. (Now you know how strange I am!) I figured I could make a batch and have them topped with poached egg and avocado for breakfast or as a side dish with along with oven roasted root vegetables to accompany fish.

So began my search. I looked at many blogs and online recipes and settled on “Canal House Lentils.” Bon Appetit and Epicurious both published this recipe, and they were fairly identical. Mine? Much is more or less the same but I editorialized a lot more.

Just so you know, French Green Lentils or Puy lentils (I get them in bulk at my supermarket) as they are also called, take the longest to cook stovetop but stay firmer when all is said and done. Mine took 45 minutes to cook and the lentils are soft, a little soupy and oh-so-good. I think they are best slightly warm a lot of the liquid reabsorbs if you leave them in the pot without a lid once the cooking finishes. My chief clean up person and food critic (aka husband) remarked how these tasted so meaty!

Canal House Lentils A La Marilyn

Serves 6 (the original recipe said serves 8, but that would never fly over here. I’ll be lucky to get 4 servings, given my affinity for lentils.)

Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium leek, white and pale-green parts only, cleaned and finely chopped
  • 1 clove garlic, thinly sliced
  • 1 tablespoon tomato paste (remember the tube?)
  • 1 cup French green lentils
  • 2 tablespoons tamari
  • Freshly ground black pepper to finish (The original recipe said Kosher salt to taste also, but I found them salty enough without, and I’m a salt lover)
  • Thinly sliced scallions (optional for serving)
Instructions

Heat oil in a medium saucepan over medium heat. Add leek, garlic, and tomato paste and cook, stirring often, until fragrant and tomato paste begins to darken, about 4 minutes.

Add lentils and 2 ½ cups water. Bring to a boil reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 45–55 minutes.

Remove from the heat and keep them covered for 10 minutes add tamari and season with pepper.

After the lentils sit for 10 minutes off the heat, and after I added the tamari and pepper, I removed the lid and let them breathe for another 15 minutes to absorb some of the liquid. And I definitely recommend the scallions on top for a little brightness.


From Canal House Cooks Every Day Canal House Cooks Every Day by Melissa Hamilton and Christopher Hirsheimer

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  • Categories: Main course Cooking ahead Dinner parties/entertaining Spring French
  • Ingredients: onions nutmeg milk breadcrumbs parsley anchovies lemons peas ground turkey ground pork eggs chicken stock mayonnaise

Wrap the beets individually in aluminum foil
and put them in a baking pan. Roast the beets until tender, about 1 hour.

While the beets roast, rinse the lentils in cold water. Put the lentils in a
medium pot with 3 cups water, onion, garlic cloves, and bay
leaf. Bring to a boil over medium heat, reduce heat to low, and gently simmer
until all the water has been absorbed and the lentils are tender, about 1 hour.
Add more water if you need to. Use a slotted spoon to fish out the onion,
garlic, and bay leaf. Remove the beets from the oven, unwrap, and when cool
enough to handle, slip off the skins. Dice the beets, then add them to the len-
tils. Season to taste with salt and pepper. Transfer to a serving dish and drizzle
generously with a really good extra-virgin olive oil, and garnish with lots of
chopped parsley and scallions.


The Veggie Monologues A Meat Lover's Journey Through the World of Vegetables

Last year, recognizing me as her only daughter who inherited her love for cooking, my mother was inspired to buy me a year-long subscription to the magazine Bon Appetit. (That’s why I’m her favorite.) Bon Appetit is sort of a gourmet cooking magazine for everyday cooks. It’s definitely not vegan, but ever since I stopped eating animal products, I’ve wanted to vegan up some of their fantastic recipes.

An article in their recent magazine inspired me to give it a shot. It was about looming to Japan for breakfast inspiration, where their morning meals are composed of my savory elements that we would normally consider more lunch or dinner dishes. Personally, I’ve always loved breakfast, but since I’ve gone vegan, I’ve run into a problem – the foods that I used to love most about breakfast, like eggs and bacon, I don’t eat anymore. It’s really taken the shine off breakfast for me. I don’t love a lot of the more common vegan breakfast offerings – fruit, granola, etc. – so I decided I’d try something new. I really prefer salty and savory over sweet for breakfast, so this article seemed like it was written for me.

The center of this dish are the Canal House Lentils, with the Tuscan Kale and Shiitake Mushrooms playing supporting roles. What really makes this for me, however, is the Teriyaki Sauce. It tied all the elements together in a beautiful sweet and savory bind that I loved. I tweaked the recipes very little, but I did reduce the amounts of oil used, replacing some of it with water to avoid burning.

The best part of this recipe? I got to use my brand new, beautiful, 8-quart Calphalon skill, which my amazing boyfriend got me for Christmas. I never had skillets big enough to make the big sauteed meals I like – I’d always have to saute my veggies in one pan, and then combine them with other ingredients in a big pot, which makes you lose some of the flavor…but no more!

Look how huge it is on my stove top compared to my other cookware!

Next time I make the lentils, I’ll probably try some roasted broccoli with it, which is literally my absolute favorite veggie in the world. The shiitake mushrooms were mind-blowing for me though, I’ll definitely make them again. I’ve never really like mushrooms before, but lately I’m discovering a whole new enjoyment of them as I try cooking them in ways I never would have in the past.

  • 1 tablespoon olive oil
  • 1 medium leek, white and pale-green parts only, finely chopped
  • 1 garlic clove, thinly sliced
  • 1 cup green lentils
  • 2 tablespoons tamari
  • Salt, ground black pepper to taste

1. Heat oil in a medium saucepan over medium heat. Add leek, garlic, and tomato paste and cook, stirring often, until fragrant and the tomato paste begins to brown, about 4 minutes.

2. Add lentils and 2 ½ cups of water. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 45-55 minutes.

3. Remove from heat and let sit, covered, 10 minutes add tamari and season with salt and pepper.

Nutritional Information (per ½ cup serving): 148 calories, 2.3 g fat, 335 mg sodium, 10 g fiber, 2 g sugar, 9 g protein

I love me some leeks and garlic.

Canal House Teriyaki Sauce

  • 1 cup packed light brown sugar
  • 1 cup mirin (I just used white wine – there was enough sugar that it didn’t really need the sweetened wine)
  • 1 cup tamari

1. Bring all ingredients to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Reduce heat and gently simmer, stirring occasionally, until slightly thickened, 40-50 minutes let cool.

Nutritional Information (per 2 tablespoon serving): 64 calories, 0 g fat, 0 g fiber, 7.5 g sugar, 2 g protein

Tuscan Kale with Sesame Oil

  • 2 bunches Tuscan kale, ribs and stems removed, leaves torn
  • 1 tablespoon olive oil
  • 1 teaspoon toasted sesame oil
  • Salt and ground pepper to taste

1. Rinse kale shake dry, leaving some water clinging. Heat olive and sesame oils in a large skillet over medium heat. Add kale season with salt and pepper.

2. Reduce heat to medium-low, cover, and cook, tossing occasionally, until just tender, 7-10 minutes.

Nutritional Information (makes about 8 servings): 113 calories, 9.5 g fat, 1.5 g fiber, 0 g sugar, 2 g protein

Sautéed Shiitake Mushrooms

  • 1 tablespoon olive oil
  • 8 ounces shiitake mushrooms, stems removed
  • ¼ cup Canal House Teriyaki Sauce

1. Heat oil in a medium skillet over medium heat. Add mushrooms and cook, tossing occasionally, until tender and golden brown, 8-10 minutes.

2. Add 2 tablespoons of water to skillet and cook, tossing mushrooms occasionally, until water is evaporated and mushrooms are tender, about 2 minutes longer. Transfer mushrooms to a medium bowl and toss with teriyaki sauce.

Nutritional Information (makes about 8 servings): 92 calories, 3.5 g fat, 1.5 g fiber, 2.5 g sugar, 1 g protein



Comments:

  1. Tojagor

    great what you need

  2. Brockley

    Offset! and niipet!

  3. Shajas

    It is if so good!

  4. Kulbart

    Do something serious



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