Lentil Soup with Grilled Italian Sausage, Parmesan and Balsamic Vinegar
This hearty soup can be a main course when served with slices of warm, crusty bread.
Preparation time: 30 minutes Cook time: 50-60 minutes Makes: 6 servings
1 cup green lentils
2 Tbsp olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 large celery rib, finely chopped
2 garlic cloves, crushed
2 medium, ripe tomatoes, halved, seeds removed and discarded, flesh chopped
6 cups chicken stock
2 Tbsp tomato paste
1 bay leaf
1 tsp herbes de Provence (see Note)
3 Italian sausages
salt and freshly ground black pepper to taste
freshly grated Parmesan cheese and balsamic vinegar to taste
1 Tbsp chopped freshly parsley
Wash the lentils in cold water, and drain well. Discard any discoloured or damaged ones.
Heat the oil in a soup pot over medium heat. Add the onion, carrot, celery, garlic and tomatoes and cook until all are quite tender, about 5 to 6 minutes.
Add the lentils, stock, tomato paste and herbes de Provence.
Bring the soup to a gentle simmer. Simmer 20 minutes, or until lentils are quite tender. Skim off foam as the lentils cook.
When the soup is almost ready, preheat an indoor or outdoor grill to medium-high.
Grill the sausages 6 to 8 minutes, turning occasionally, or until cooked through. Turn the heat to low and keep sausages warm until needed
When ready, season the soup with salt and pepper. Ladle into hot bowls. Slice the sausage and divide and arrange on the soups. At the table, allow guests to sprinkle and drizzle soup, to taste, with Parmesan cheese and balsamic vinegar.
Note: Herbes de Provence is a French-style herb blend sold at most large supermarkets in the bottled herb and spice aisle.
RED LENTIL CASSEROLE WITH GARLIC MASHED POTATO TOPPING
Here's a hearty, meatless casserole similar to Shepherd's pie, minus the meat. It's soft in texture and would best be called comfort food.
Preparation time: 25 minutes Cooking time: 60 to 65 minutes Makes: 8 servings
1 lb (450 grams) red split lentils (about 2 cups)
1 Tbsp vegetable oil
1 medium onion, finely chopped
1 medium carrot, grated
2 Tbsp all-purpose flour
1 tsp oregano
1 tsp ground cumin
- Pinch cayenne pepper
1 (14 oz.) can tomato sauce
2 Tbsp tomato paste
1/2 cup vegetable stock
2 1/2 lbs. russet or Yukon gold potatoes, peeled and quartered
6 garlic cloves, sliced
1 cup frozen corn kernels
1 cup frozen peas
- salt and freshly ground black pepper to taste
4 Tbsp melted butter
1/2 cup warm milk
Wash the lentils in cold water, and drain well. Discard any discoloured or damaged ones. Place lentils in a pot and cover with 6 cups of cold water. Bring lentils to a gentle simmer, and simmer until just tender, about 8 to 10 minutes.
Skim off foam as the lentils cook. (When done, lentils will be tender to the bite, massed together, but mostly still look like individual lentils.)
When the lentils are tender, set a large, fine sieve over a bowl.
Spoon the lentils into the sieve (you may need to do this in batches), let excess liquid drain away, then set in a second bowl.
Place the oil in a large, wide skillet or shallow pot set over medium heat. Add the onion and carrot and cook 5 minutes. Meanwhile, gently boil the potatoes and garlic in lightly salted water until very tender.
When the onion and carrot are cooked, stir in the flour, oregano, cumin and cayenne and cook 1 minute more. Add the tomato sauce, tomato paste and stock.
Thoroughly mix in the lentils, corn, peas, salt and pepper and remove from the heat.
Preheat the oven to 350 F. Spoon and spread the lentil mixture into a 9-x 13-inch casserole (see Eric's options). When potatoes are tender, drain them well, ensuring the garlic stays in the pot. Thoroughly mash the potatoes. Whip in 2 Tbsp of the butter, milk and salt and pepper to taste. Spread the potatoes over lentil mixture. Drizzle the potatoes with the remaining butter. Bake 40-45 minutes, or until the potatoes are golden and the filling is bubbly.
Eric's options: If you're only serving one or two, you could divide the lentil filling and potato topping among smaller dishes.
Bake the ones you need now, and freeze the others. Thaw in the refrigerator overnight before baking. Baking time will be a few minutes shorter, depending on the size of your dishes.
SEARED SCALLOPS ON LENTIL, FETA AND CHERRY TOMATO SALAD
This fine main-course salad combines nutritious lentils with tasty seared scallops.
Preparation time: 20 minutes Cooking time: About 20 minutes Makes: 4 servings
For the salad
3/4 cup green lentils
2 Tbsp olive oil
3 Tbsp orange juice
1 Tbsp red wine vinegar
2 tsp honey
1 small garlic clove, minced
1/2 tsp oregano
1/2 tsp ground cumin
- Pinch cayenne pepper
- salt and freshly ground black pepper to taste
10 cherry tomatoes, each quartered
1/3 medium English cucumber, halved lengthwise and sliced
100 grams feta cheese, coarsely crumbled
Wash the lentils in cold water, and drain well. Discard discoloured or damaged lentils.
Place lentils in a pot and cover with 4 cups of cold water.
Bring lentils to a gentle simmer and simmer until just tender, about 15 minutes. Skim off foam as the lentils cook. When the lentils are tender, set a large fine sieve over a bowl. Spoon the lentils into the sieve, let excess liquid drain away and cool to room temperature. Combine the oil, juice, vinegar, honey, garlic, oregano, cumin and cayenne in a medium bowl. Season the dressing with salt and pepper. Add the cooked lentils, tomatoes, cucumber and cheese and toss to combine. Cover and refrigerate salad until needed.
For the scallops and plate 2 Tbsp olive oil
16 large sea scallops, patted dry salt and white pepper to taste
1 Tbsp lemon juice
12 to 16 whole leaf or butter lettuce leafs
1 Tbsp chopped fresh parsley
- olive oil for drizzling (optional)
Heat the 2 Tbsp oil in a large non-stick skillet set over medium-high. Season the scallops with salt and white pepper, add them to the skillet, and cook 1 to 2 minutes per side, or until just cooked through.
Sprinkle with lemon juice and remove from heat.
Arrange 3 to 4 lettuce leaves on each of 4 plates. Mound lentil salad in the centre of each plate.
Top each mound of lentils with 4 scallops; sprinkle with parsley.
Drizzle each salad, if desired, with a little olive oil and serve.
