Easy dinner recipes: Warm and comforting lentils three ways

A bag of lentils is often a cupboard staple. It’s an easy go-to for when you’re short on time and need to get dinner on the table in less than an hour.

Lentils don’t require a long prep time, since there’s no need for soaking, and their mild flavor makes them the perfect base for any number of dishes.

The next time you’re in the mood for lentils, or need a last-minute idea, you may want to try lentils with sausage, a lentil and barley stew or a lentil and duck salad with hazelnut dressing.

MORE: California Cookbook. Hundreds of stunning recipes

LENTILS WITH SAUSAGE

Ingredients:

Active work time: 5 minutes | Total preparation time: 45 minutes | Serves 4 to 6

2 onions

2 cloves garlic

2 baking potatoes

3 cups water

1 1/4 cups dried lentils

1/2 pound sausage, such as kielbasa, chorizo, Italian or linguica, cut into 1/2-inch slices

Salt, pepper

1 bay leaf

Directions:

Cut the onions in half from the stem top to the root bottom. Lay each half cut side down on a chopping board. Slice each half horizontally into 1/4-inch slices. Then cut down vertically into thin slices, and finish by cutting down crosswise so you have many small pieces of onion. Set aside.

Cut the garlic into thin slices lengthwise. Turn the slices on their side and cut into lengthwise thin slices. Holding the slices together, cut into small pieces vertically. Set aside with the onion.

Peel the potatoes and cut into 1-inch chunks. Add them to the onions and garlic.

Place the water and lentils into a pot. Add the onions, garlic, potatoes, sausage and salt and pepper to taste. Tear the bay leaf into several pieces and add to the pot. Bring to a simmer over medium heat. Cover, reduce the heat and simmer for 20 minutes.

Remove the lid and poke a piece of potato; if tender, fish out a little of the lentils and taste for tenderness. If both the potatoes and lentils are tender, they are ready to serve. If either is still firm, simmer an additional 10 minutes. Most of the liquid will have been absorbed. Serve in bowls.

Each of 6 servings:
204 calories; 359 mg sodium; 19 mg cholesterol; 8 grams fat; 3 grams saturated fat; 25 grams carbohydrates; 9 grams protein; 4.84 grams fiber.
LENTIL AND BARLEY STEW

Total time: 50 minutes | Serves 4

Ingredients:

2 tablespoons butter

2 tablespoons extra-virgin olive oil

1/2 cup chopped onion (about 1/2 onion)

1/2 cup chopped celery (about 2 stalks)

2 1/2 cups peeled chopped fresh or canned tomatoes

2 cups water

1/2 cup lentils

1/3 cup pearled barley

Salt and black pepper to taste

1/8 teaspoon dried rosemary

1/2 cup shredded carrots

Directions:

In a large heavy saucepan heated over medium-high heat, add the butter and olive oil and saute onion until tender, 3 to 5 minutes, stirring occasionally. Add celery and cook until softened, 5 minutes longer.

Add the tomatoes, water, lentils, barley, one-half teaspoon salt, one-fourth teaspoon pepper and the rosemary. Bring to a boil, cover and simmer over low heat 25 minutes, stirring occasionally, until the barley and lentils are almost tender.

Add carrots and cook 5 minutes longer, or until the barley and lentils are tender.

Each serving:
286 calories; 9 grams protein; 35 grams carbohydrates; 10 grams fiber; 13 grams fat; 5 grams saturated fat; 15 mg cholesterol; 6 grams sugar; 321 mg sodium.
LENTIL AND DUCK SALAD WITH HAZELNUT DRESSING

Total time: About 40 minutes (may vary, depending on lentils) | Serves 4

Ingredients:

1 cup French green lentils

1 leek, white part only, cleaned well and diced

4 cloves garlic, peeled

2 bay leaves

1 teaspoon salt, plus additional to taste

1 carrot, peeled

2 tablespoons Dijon mustard

2 tablespoons Champagne vinegar or white wine vinegar

1/4 cup hazelnut oil

2 confit duck legs

1/4 cup chopped chives

1 tablespoon chopped tarragon

Freshly ground black pepper to taste

1 small head frisee, washed, dried well and torn into 1-inch pieces

1/4 cup toasted, skinned and coarsely chopped hazelnuts

Directions:

Pick over the lentils to remove any stones. Rinse well in a fine sieve under cold running water. Place in a medium saucepan. Add the leek, garlic, bay leaves and 1 teaspoon salt.

Cut the carrot in half crosswise, then lengthwise and add to the pot. Add cold water to cover by 2 inches.

Bring to a boil, stirring often. Reduce the heat to very low and simmer, stirring occasionally, until the lentils are just tender but still firm, 17 to 20 minutes. Do not overcook. Remove from heat and drain well.

While the lentils cook, heat the oven to 500 degrees. Whisk together the mustard and vinegar in a small bowl. Whisk in the hazelnut oil until emulsified.

Discard the bay leaves, garlic and carrot from the cooked lentils. Combine the lentils and all but 1 tablespoon of the vinaigrette in a shallow bowl, mixing well. Set aside in a warm spot.

Lay the duck legs on a foil-lined broiler pan. Cook them under the broiler 6 inches from the heat source, turning once, until the skin is well crisped and the meat is warmed through, about 10 to 15 minutes. Using a fork and knife, shred or chop the meat and skin into rough pieces, trimming excess fat.

Add the meat to the lentils and mix well. Add the chives and tarragon and salt and pepper to taste.

To serve, toss the frisee with the remaining 1 tablespoon vinaigrette and distribute it among 4 salad plates. Top with the lentil mixture. Sprinkle with hazelnuts.

Each serving:
480 calories; 28 grams protein; 39 grams carbohydrates; 16 grams fiber; 26 grams fat; 3 grams saturated fat; 52 mg. cholesterol; 863 mg. sodium.




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