Lentil, Brown (with recipes)

     One of the oldest of the leguminous plants, the humble lentil was cultivated by the ancient Egyptians and the Greeks. The lentil grows in pods like its botanical cousin the pea – there are two lentils in each small pod – and has long been known as a food of the poor people, for it offers its high protein far more cheaply than the rich man’s beef. As a meat substitute, lentils are a valuable food in vegetarian diets, and in Catholic countries are much used during Lent. The protein contained in lentils, however, is not complete; therefore, a meal of lentils should also include some other source of protein – perhaps a sprinkling of nuts, hard-boiled eggs, or a little cheese. The husk of the lentil seed is sometimes rather difficult to digest, but this can be overcome by adequate cooking or by straining or blending the cooked lentils. It is said that the gas-producing tendencies of lentils are lessened if they are eaten with fruits or vegetables.

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COLD LENTIL SALAD RECIPE

2 medium onions, chopped

2 cloves garlic, chopped

11 tablespoons olive oil

2 cups dry lentils

4 whole cloves

2 bay leaves

Salt and pepper to taste

Water to cover

3 tablespoons balsamic vinegar

Dressing:

½ cup Italian parsley, chopped

1 large onion, chopped

1 tablespoon Dijon mustard

Juice of 1 lemon

Salt and pepper

2-3 tablespoons olive oil (enough to thicken)

1.      Sauté 2 onions and garlic in 4 tablespoons olive oil until transparent. Add all remaining ingredients except the vinegar and remaining olive oil and simmer until lentils are just cooked – do not overcook.

2.      Drain, remove cloves and bay leaf, and cool. Then toss lentils in 7 tablespoons olive oil and the balsamic vinegar.

3.      Mix dressing ingredients, except for olive oil. Slowly add oil until dressing thickens. Add to lentils and mix well. Garnish with watercress and tomato wedges.

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MEATLESS PATE WITH BROWN LENTILS

1 cup brown lentils

1 cup walnuts, chopped and toasted

2 tablespoons butter

2 onions, chopped

2 cloves garlic, chopped

½ cup red wine

2 teaspoons dried thyme

1 teaspoon dried oregano

1 teaspoon basil

1 tablespoon Dijon mustard

Salt and pepper to taste

1.      Cook lentils in just enough water to cover, for 20-30 minutes or until tender. Add water if needed during cooking. Drain.

2.      Chop the walnuts finely and toast. While lentils cook, sauté onions and garlic in butter. Deglaze pan with red wine, and mix with cooked lentils, onion mixture, and remaining ingredients.

3.      Preheat oven to 350 degrees and oil a one-quart loaf pan.

4.      Bake the loaf for 30 minutes. Cool and remove from pan.

5.      Serves eight to ten.