Lentil and Sausage stew

Seasonal Recipe of the Week
As it quickly gets cooler, I start thinking about hearty dishes like this lentil and sausage stew. This serves four, with plenty of leftovers.

Ingredients
1 1/2 cup French green lentils
2 bay leaves
3 tablespoons bacon fat
4 good quality sausages
1 large yellow or white onion
4 cloves of garlic
1/2 cup burgundy
3 stalks of celery, and their leaves if possible
1 tablespoon dried marjoram or an equivalent amount of fresh
5 carrots
4 cups chicken or beef stock
3 tablespoons ketchup
2 cups chopped fresh spinach
1/4 cup chopped parsley
1 tablespoon fresh marjoram
Salt and pepper, to taste
Red wine vinegar, to taste

Procedure
Heat 2 T of bacon fat with one of the bay leaves and gently saute the sliced sausages, remove the sausage slices with a slotted spoon and set them aside. Rinse the lentils in cold water two or three times, pick out any stones or other debris, and put the lentils on the stove in a saucepan with at least three cups of hot water. Stir the lentils and cook them over medium heat, while you chop the vegetables. Be sure to keep an eye on the cooking lentils and stir them occasionally. Add more hot water as they cook, if they start to look dry.

Meanwhile, dice the onions so they are about half-inch square; chop the garlic. Add the remaining oil or bacon fat, as well as the onions and garlic, to the pan in which the sausages were browned; cook over medium heat, stirring occasionally. When the onions start to look a bit translucent, push them aside with a spoon and add the wine. Cook for a minute or two to deglaze the pot. Stir the lentils in with the cooking water. It doesn’t matter whether they are cooked. Just add them now, and add the stock. Chop the celery into small dice and chop a small handful of the celery leaves, if you have them; add to the soup. Add the marjoram and stir well, continuing to cook. Cut the carrots into slices or chunks, depending on how thick they are. Add them to the pot, with the reserved sausages, and the salt and pepper to taste, and stir well. longer. Cook for at least another ten minutes, adding more water if necessary and stirring occasionally, to prevent the lentils from sticking. Add the ketchup and stir well. Cook until the carrots are tender.

Test and correct the seasonings. Add the spinach and the parsley. Heat until the soup is very hot. Pass the red wine vinegar separately, for people to add, to taste. Serve with a hearty whole grain bread and fresh butter. Enjoy!!!

Herbed Lentil Dip

Seasonal Recipe of the Week
This is a great dip — I bet you've never tried using lentils. They're inexpensive, nutritious, and probably in the back of your pantry as we speak.

Ingredients
1 head of garlic
1 tablespoon plus 1/2 cup extra-virgin olive oil, divided
1/2 cup chopped onion
1/4 cup chopped celery
2 tablespoons finely chopped peeled carrot
3 small sprigs thyme
2 small sprigs rosemary
1 bay leaf
Kosher salt and freshly ground black pepper
1 cup French green lentils or brown lentils (8 ounces), rinsed
1/2 cup dry white wine
2 cups (about) low-salt chicken broth
2 tablespoons (or more) fresh lemon juice

Procedure
Preheat oven to 375°. Cut top 1/2" off head of garlic; place on sheet of foil and drizzle with 1/2 Tbsp. oil. Roast garlic until tender, about 50 minutes. Let cool; squeeze cloves from skins and set aside. Discard skins.

Meanwhile, heat 1/2 Tbsp. oil in a large heavy pot over medium heat. Add onion and next 5 ingredients; season with salt and pepper. Cook until vegetables are soft, about 5 minutes. Add lentils; stir for 2 minutes. Add wine; simmer until almost all liquid is evaporated, 4–5 minutes. Pour in broth to cover lentils by 1". Bring to a boil. Reduce heat to medium-low and gently simmer, adding more broth or water by 1/4-cupfuls as needed, until lentils are tender, about 40 minutes. Let cool slightly; discard herbs.

Purée lentil mixture and garlic cloves in a food processor. Stir in remaining 1/2 cup oil and 2 Tbsp. lemon juice. Season with salt, pepper, and more lemon juice, if desired.

Mediterranean Couscous and Lentil Salad

Seasonal Recipe of the Week
This salad is perfect for this time of year. You can have it as a side dish or throw some grilled chicken or fish into it and have it as a main dish. It's light and flavorful and very healthy.

Ingredients
1 cup French Puy lentils or brown lentils
3 tablespoons white wine vinegar
1 1/4 cups water
1 cup couscous
1/2 teaspoons salt
1/4 cup olive oil (preferably extra-virgin)
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup finely chopped fresh mint leaves
1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
2 cups vine-ripened cherry tomatoes, halved
1/4 pound feta, crumbled (about 1 cup)

Procedure
In a small saucepan, simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally. In a saucepan, bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally. In a small bowl, whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24. Just before serving, stir in remaining ingredients and season with salt and pepper.

Sambussas

Seasonal Recipe of the Week
Sometimes I get tired of the same old food French, Spanish, Italian, or Japanese food, so I look towards other cuisines. Today we are going to talk about a food from North Africa called a Sambussa. These are usually made during Ramadan. Every cuisine makes food packages. They are fun to make easy to eat and add a nice touch to a meal.

Ingredients
1 cup brown lentils
1 1/2 cups water
3/4 cup finely chopped onions
2 cloves chopped garlic
3 tablespoons olive oil
2 teaspoons sweet Hungarian paprika
1 teaspoon peeled ginger root grated
1 teaspoon ground coriander seeds
1/2 teaspoon cayenne pepper
1 teaspoon cinnamon
1/2 cup diced green pepper
Salt and pepper to taste
8 wonton wrappers
1 egg beaten with 1 tablespoon of water
Oil for deep frying

Procedure
Rinse lentils and bring them to a boil in the water. Reduce heat, cover and simmer for 45 minutes. Check that they don’t run out of water and add more as needed. Meanwhile, sauté the onions and garlic in the olive oil until translucent. Add the spices and green pepper. Now combine the soft tender lentils with the spice and green pepper mix.

Brush all edges of a wonton wrapper with egg wash then either put a tablespoon on lentil mixture on one side and fold in half on the diagonal or put filling at the bottom and make a small roll folding in the ends as you go. Repeat with remaining wrappers. Deep fry each pastry in 3 inches of oil at 350 degrees. These can be frozen raw and fried as needed. Serve with a cumin scented sour cream.

Warm French Lentil Salad with Cognac

Seasonal Recipe of the Week
I love lentils and I think they make a great warm and hearty winter salad. Here is a lovely recipe from Paula Wolfert where the lentils are flavored with Cognac and served over Arugula. Add a grilled duck breast and it's heaven!

Ingredients
1/2 pound Puy lentils
1/4 cup Cognac
2 tablespoons aged Sherry vinegar
1/4 teaspoon salt
2 tablespoons Dijon
2 tablespoons olive oil
6 tablespoons walnut oil
1 small onion halved and separated into leaves
1/4 pound sliced bacon or sausage, diced
3 tablespoons minced flat leaf parsley
salt and pepper to taste
1/4 pound wild arugula

Procedure
Pick over and wash the lentils. Put them in a sauce pan, cover with water and bring them slowly to a full boil. Drain. Cover them again with 1 quart water and bring them back to a boil and skim off stuff which floats to the top of the water. Reduce the heat and simmer for 20 minutes. Add the Cognac and cook for 10 minutes more, till lentils are tender. Drain immediately and place in bowl.

Make the vinaigrette by combining vinegar, mustard , salt, and oil. Use a whisk or the blender to get a nice emulsion. Pour half this mixture over the lentils, add large onion pieces, and let them cool in mixture at room temperature for several hours stirring occasionally. Just before serving, remove onions and fry up diced bacon or sausage in a sauté pan. Discard the fat and add the lentils to the pan and heat through for a few minutes till warm. Stir in parsley and most of the remaining vinaigrette. Adjust salt and pepper and serve over Arugula or a green of your choice.