Tag Archives: Lentils

Lentil, Chard and Roast Plum Tomato Gratin

Though my market only stocked green chard when I was shopping for the ingredients for this recipe, I imagine rainbow chard would be gorgeous – give it a try! Also feel free to experiment with amount of bread crumbs, flavor of bread crumbs, type of cheese, cheese amounts, etc.

Lentil, Chard and Roast Plum Tomato Gratin

3-4 Roma tomatoes
extra-virgin olive oil, for drizzling + 2 tablespoons extra-virgin olive oil
fine grain sea salt
1 cup French green lentils
2 1/4 lb. chard, washed and leaves separated from stalks
4 garlic cloves, minced
generous pinch of dried thyme
freshly ground black pepper
1/4 cup white wine
1/2-1 cup parmesan, pecorino romano, or other hard cheese, grated (add as much or as little cheese as you like, depending on your love of cheese)
1 cup whole wheat bread crumbs

1.) Preheat oven to 350 degrees. Slice tomatoes thickly, place on a lined baking sheet, drizzle with olive oil, sprinkle with salt, and roast for 25 minutes; until tomatoes are lightly colored. Set aside.

2.) Bring a medium sized saucepan of salted water to a boil, add lentils, and simmer gently for about 15-20 minutes; until tender. Drain and set aside.

3.) Bring a large pot of salted water to a boil, add chard leaves, and boil for around 5 minutes. Drain and finely chop. Add chard to the lentils and season the mixture generously with salt and freshly ground black pepper.

4.) Chop chard stalks into 1/2 chunks. In a medium skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add garlic, thyme, and chard stalks and cook for 5 minutes. Add wine to skillet, partially cover, and simmer for 20-30 minutes, stirring occasionally; until stalks are tender. If mixture gets too dry, pour in a bit more wine to loosen things up a bit. Season with salt and pepper. Add to lentil and chard mixture along with any juices.

5.) Oil a 9 x 12″ baking dish. Place tomatoes in a single layer on the bottom of the pan. Spoon lentil mixture over tomatoes. Mix cheese and bread crumbs together in a bowl. Sprinkle cheese and bread crumb mixture over lentils. Bake for 40-50 minutes; until golden. Serve with a chunk off good bread.

This recipe was adapted from Denis Cotter’s Wild Garlic, Gooseberries… and Me. Copyright 2007. HarperCollins Publishers Ltd.


My Favorite Curry

Indian comfort food.  For a cold, snowy night when you just want something easy, hot, and unapologetically healthy.  Serve with whole wheat naan for a hearty meal.

Dhal Curry

3 tablespoons mild-flavored olive oil or ghee
3 onions, chopped
2 long, skinny carrots, quartered and chopped
7 cloves garlic, minced
1 tablespoon ginger, grated
1 1/2 teaspoons turmeric
1 3/4 teaspoons coriander
1 3/4 teaspoons cumin
1 teaspoon cinnamon
3/4 teaspoon red pepper flakes
1 1/2 teaspoons fine grain sea salt
1 1/2 cups red lentils, thoroughly rinsed
14 oz can diced tomatoes
2 cups small cauliflower florets
1 1/2 cups vegetable stock
1 1/2 cups coconut milk (I’ve used light coconut milk plenty of times, and honestly loved the results just as much)
2 tablespoons lemon juice

1.) Heat the oil in your trusty Dutch oven over medium heat.  Add the onions, and cook 5 minutes, stirring occasionally.  Add carrots, and cook for 10 minutes more, stirring frequently.

2.)  Add the ginger, garlic, and all of the spices.  Stir for a minute to blend.

3.)  Add the lentils and cauliflower, and quickly stir to coat with the oil and spices.

4.)  Add the stock, coconut milk, tomatoes, and salt.

5.)  Bring to a boil, and then reduce heat until your curry is pleasantly simmering away.  Cover and simmer for 20 minutes, stirring occasionally.

6.)  Once the lentils have softened, remove from heat, stir in the lemon juice, season with more lemon juice or salt, if you think the flavors need to POP a little more, and serve over rice and/or with naan.  YUM!!