Spiced Vegetable Dal and a Memorial

My first cookbook from Sheila Lukins was the 1980s classic Silver Palate Cookbook, a popular book that led many people in the United States to change the way they cooked and viewed food. I’ve collected just about all of the books she wrote and have cooked from them many times over the years, learning something new with each dish. My favorite book of hers is the All Around the World Cookbook because it complemented my taste for authentic regional foods, and I’ve gifted copies many times over the years.

After learning of Lukins’ untimely death from brain cancer on August 30, I felt the urge to cook from her books again as a reminder of her importance in my own cooking. I opened my copy of All Around the World Cookbook and chose her Spiced Vegetable Dal, one of my favorites. Read more

Spicy Red Lentil and Tomato Soup

Lentils are one of my favorite comfort foods, and when I need a little warmth and comfort I’m very likely to walk into the kitchen and make a pot of mujaddarah, my favorite lentils and rice. Lentils are a powerhouse of nutrients, including protein, iron, fiber, folate, and thiamine, plus they are inexpensive, making them a great pantry staple. I keep bags of dried brown and red lentils on hand to take care of my cravings and I’m always on the lookout for another delicious way to enjoy them.

I spotted the original recipe for this soup (they call it chili) in Wegman’s Menu Magazine, a seasonal publication by my favorite grocery store, and I made a large batch of the soup on a cold, wintry day with a few changes to suit our palates. We used olive oil instead of butter, skipped the cornstarch, and came up with our own list of garnishes we like on top. I enjoyed the aromas and snuck a nibble here and there while cooking, then I knew we had a winner when Michael said I could make this any time. We even got a thumbs up and request for a second helping from our six-year-old son. Read more

Curried Lentil and Potato Stew

I’m not a summer soup person, and you generally won’t find soup on the menu around our house until the first frost. The weather isn’t even remotely cold here yet and I’m still wearing shorts, but for some reason I had a craving for this stew.

I love stews with lots of flavor, and this is definitely in that category. Lentils are a great way to get protein since they have the second highest protein content of any legume, and they are also rich in iron, fiber, and other important nutrients. Always rinse your lentils and pick out any stones or bad pieces before cooking them. I pour the dry lentils into a bowl and cover with water, allowing it to sit for about 5 to 10 minutes, then drain and rinse again.

You can make the spicy oil, or you can skip that step and add curry paste to the soup while cooking. Either way, you end up with a delicious, healthy, hearty meal. I serve this with dollops of plain yogurt on top. There’s something about having a lentil stew with curry flavors … it just begs for some yogurt. Read more

Moroccan-Style Chicken and Lentils

My mouth started watering when I read this recipe in Bon Appétit a couple years ago, and I fixed it for dinner the next day. Because we had no brown lentils on hand, I used a bag of red lentils from the pantry. I had what I initially thought was a flop when the red lentils turned into a mixture with the consistency of watery pureed potatoes. I wasn’t too worried since this was not being served to guests, so I just skimmed off the excess water and stirred in some of the dressing. What started as a flop eventually turned into our standard way of fixing the lentils, and this dish has become a permanent fixture in our kitchen. I cut the amount of water for cooking the lentils in half, and they became that we think is amazing comfort food. Read more

Mujaddarah

This is wonderful Middle Eastern comfort food with many variations depending on how the family fixes it. Some recipes call for more lentils than rice or vice versa. Some recipes call for the onions to be chopped, and others cook the lentils and rice separately. Personally, I love the nutty flavor that you get from sauteeing the rice and lentils.

Equipment

6 quart pot with heavy bottom
sharp knife
water kettle or hot pot or other means of boiling water Read more