Lentils Jacobs Guile Recipes

PERFECT LENTILS

Steps:

• Place the lentils, onion, garlic and bay leaf in a medium saucepan and cover with about 3 inches of cold water (see Cook's Note). Bring to a medium boil over high heat, then reduce the heat and very gently simmer, uncovered, until the lentils are tender, about 22 to 26 minutes. Discard the onion, garlic and bay leaf and then drain the lentils. Season with salt and pepper and serve as a simple side dish. Or refrigerate them unseasoned to keep on hand for topping salads or folding into rice for an easy pilaf.
• Serving Suggestion:
• Cook 1/3 cup each of small-diced carrots, celery and onions in 1 tablespoon extra-virgin olive oil over medium heat, stirring occasionally, until soft, about 4 minutes. Gently fold the vegetables into the cooked lentils along with 2 tablespoons red wine vinegar, 2 tablespoons extra-virgin olive oil and 2 teaspoons kosher salt.

LENTILS - JACOB'S GUILE

Steps:

• Wash lentils.
• Add water to cover lentils, boil for 2 minutes.
• Remove from heat, cover, and let stand 1 hour.
• Slowly cook onions with salt, in olive oil over low heat, until they start to brown.
• Add to lentils.
• Rinse rice.
• Saute rice in butter until it looses its translucency, and again becomes very white.
• Add to lentils and onions.
• Add 2 cups water.
• Cook until rice and lentils are tender, about 25 minute.
• Serve over a large bed of spinach.

JACOB'S MIDDLE EASTERN LENTIL SOUP

Steps:

• Rinse lentils, discarding and stones, or blemished lentils; drain.
• Heat oil in a large saucepan over medium-high heat until hot.
• Add onion and bell pepper, cook and stir 5 minutes or until tender.
• Add cumin and ground red pepper and stir 1 minute.
• Pour in the 4 cups of water and the lentils. Bring to a boil and Reduce heat to low.
• Cover and simmer 20 minutes.
• Stir in salt and simmer 10 minutes more or until lentils are tender.
• Stir in lemon juice and serve.