Lentils with Lemon and Dill (Vegan)
3 cups dried brown lentils, soaked in water overnight
2 tsp each celery seed, chervil, dill
1 tsp each garlic powder, salt
2 tbsp olive oil
1 medium lemon
(Instead of soaking the lentils overnight, one could cover them with water in a pot, bring the pot to a boil, then turn off the heat and leave the lentils sitting in the hot water for half an hour or so. Overnight soaking uses less energy and probably gives more consistent results. The idea here is to end up with some texture in the lentils, and long cooking tends to break them down into mush. Note that lentils will absorb water and expand during cooking; take this into consideration when choosing the pot!)
Cover the lentils with fresh water and bring to a boil; skim off any foam that appears. Simmer for about 20 minutes, or until lentils are just becoming soft, adding water if necessary to keep lentils just covered. Add spices and oil. Grate the zest (outer peel of the lemon, including the yellow part but as little as possible of the white part of the skin) and add to the pot; then separate lemon pulp from remaining peel, tough membranes, and seeds, and add pulp to the pot. Cook for another 10 minutes.
Works very nicely when served over chunks of fresh bread.
Copyright (C) 2004 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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