Lentils with Lemon and Dill - Version 2 (Vegan)
3 cups dried red lentils
10 cups water
2 cups cubed cooked buttercup squash (or other strongly flavoured squash), about 1 1/2 c packed
1 medium lemon
1 tbsp dried dill
1 tbsp salt
1/4 cup olive oil
Bring squash, water, and lentils to a boil, then simmer. While this is cooking, grate zest from lemon, then remove lemon's juice and pulp from the membranes. When lentils are mushy (about 3/4 hour cooking), add lemon zest, juice and pulp, and remaining ingredients, to lentils and cook for another 10 minutes.
This recipe isn't suited for long cooking, e.g. overnight in a crock pot; it ruins the flavour of the lentils.
Works very nicely when served over chunks of fresh bread.
Copyright (C) 2005 by Joel Polowin. Permission is hereby granted to reproduce this material in any non-profit medium provided that its content is not altered and that this notice is appended. I would appreciate receiving a copy of any publication in which it appears: Joel Polowin / 18 Norice St. / Nepean, Ont. / CANADA / K2G 2X5
jpolowinXYZZy@sympatico.ca but remove the XYZZy — it's a little magic to baffle the spambots.
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