Lentils?

[squirtthecat]

So, it looks like I'm on a pressure cooked bean/soup kick this week..

I grabbed a bag of dried lentils at the store today.  Anyone have a good lentil recipe?   
I'm thinking I can cook these in the turbo cooker in like 90 seconds..    :D

[hal4uk]

Why don't you toss in a 6-pack of crab boil bags and 3 cups of Old Bay?
(sorry... couldn't help it...)

[squirtthecat]

Why don't you toss in a 6-pack of crab boil bags and 3 cups of Old Bay?
(sorry... couldn't help it...)

Yeah, and I can nuke the entire block when I take the lid off!

[Ka Honu]

Only slightly off-topic ...

When you use a pressure cooker for beans, lentils, etc., does it allow you to get the same "flavor meld" of all the ingredients as slow cooking or does it just get it done faster?

[squirtthecat]

Only slightly off-topic ...

Feel free to go OT as much as you like!

When you use a pressure cooker for beans, lentils, etc., does it allow you to get the same "flavor meld" of all the ingredients as slow cooking or does it just get it done faster?

I've done quite a few batches with dried bean packages (w/ spice packets, etc) under pressure vs 'low and slow', and personally, I find the end results very similar.  More so the next day after reheating.   

Actually, (I find) the leftovers are all but identical.

[ArnieM]

Here's a couple of recipes squirt.  I've never done either in a pressure cooker.  They're both pretty 'standard'.  Gimme a steak anytime.  ;D

My wife likes this one:
- 1/4 cup vegetable oil.
- 1 medium onion chopped.
- 2 teaspoons of minced garlic.
- 16 Oz Lentils, rinsed, etc.
- 8 cups cold water.
- 1 28 Oz can whole plum tomatoes.
- 2 bay leaves.
- S&P to taste.

Sweat the onion, garlic and bay leaves.  Add the lentils and hand-crush the tomatoes.  Add water.  I go easy here until I get the consistency I want.

Cook about 45 minutes until done.

I like this one.  The primary difference is no tomatoes.  Also, it's less precise.  :)
- 1 TBSP Olive oil
- About 4 TBSP finely diced salt pork, rinsed and dried before dicing.
- 1 medium onion diced.
- 2-3 TBSP minced garlic.
- 1 Andouille (sic?) sausage or Kielbasa, diced.  About a cup.
- 1 or 2 bay leaves, depending on size.
- 1 tsp Chipotle powder.

All goes into a pot to render and sweat on low heat.

Add 16 Oz of the lentils.  Turn up the heat and stir them around for a few minutes.

Add 48 Oz of stock.  Your choice.  Chicken, beef, vegetable, squirrel, whatever.  Probably have to add more during cooking but it's easier to add than to remove.  It depends on how thick you want it.

As above, cook for about 45 minutes until done.

This goes for either of the above.

Make a nice salad.  I love green leaf lettuce.  Add your favorite dressing.  Finely dice a clove or two of garlic in a small bowl.  Add either fresh or dried basil and a pinch of salt.  Pour in a couple Oz. of EVOO.  Heat to get the flavors going.  Dip some French or Italian bread in to go with the soup and salad.  Nice winter fare.

[Ka Honu]

LAMB & LENTIL SOUP

1 pound lentils rinsed and picked over to remove debris
1/2 pound lean lamb cubes
6 cups reduced-sodium vegetable or chicken broth
3 tablespoons tomato paste (optional)
2 tablespoon balsamic vinegar
1 chopped onion
2 celery stalks, chopped
4 cloves garlic, minced or 3 teaspoons pre-minced garlic
1 tablespoon dried rosemary
2 teaspoon dried thyme
2 bay leaves
2 cups chopped spinach, Swiss chard, or greens (or less)(optional)
1/4 cup chopped fresh parsley leaves
Salt and ground black pepper

Sweat/saute garlic, onion, celery & lamb in a bit of oil.  In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.  Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.

If you want it thicker, use less broth or cook it down (uncovered).

[tsquared]

LAMB & LENTIL SOUP

x2  Ka Hona beat me to it. For some reason, lamb and lentils make such a great combo for a soup. I don't really even follow a recipe, usually just leftover leg of lamb(better if it's been smoked, of course) which I simmer for a while, throw in the lentils until cooked, some canned or crushed tomatoes, garlic, salt and anything else that strikes your culinary taste. Pair it with a hearty red like Syrah or Merlot-- and some crusty bread--a nice winter dinner coming up!  
T2  

[squirtthecat]

Sound great.  Thanks guys!

[Ka Honu]

I don't really even follow a recipe, usually just leftover leg of lamb(better if it's been smoked, of course)

Guess I should have said that this is my standard treatment for leftover leg of lamb - usually throw the bone in the pot, too.  I normally roast leg of lamb with lots of garlic and rosemary - adds even more to the flavor of the leftover dish.

[squirtthecat]

Thanks KH.    I might split this ham in half and cube it up.   Do a pot of Ham & Pintos, and then Ham & Lentils..
I'm thinking it should freeze OK.

I haven't tried any kind of lamb yet, but I think I will next spring.  There is a farm 10 miles to the south of me that raises them.

[Ka Honu]

I don't think I've eve made ham and lentils - should be good though.  SWMBO requires every other ham bone to be used for split pea soup and the ones whose fate I'm allowed to choose barely support my pinto, black-eyed pea, and navy bean habits.

[squirtthecat]

I don't think I've eve made ham and lentils - should be good though.  SWMBO requires every other ham bone to be used for split pea soup and the ones whose fate I'm allowed to choose barely support my pinto, black-eyed pea, and navy bean habits.

:D

I can't do split pea soup.  Really can't stand the 'look' of it..

Black-eyed peas...   Hmmm.    Hurry-Up-Hoppin'-John for New Years, perhaps??

[Ka Honu]

Hurry-Up-Hoppin'-John for New Years, perhaps??

New Years Day at my place is an afternoon/evening open house for somewhere between 40 and 80 people.  SWMBO gets to watch while I spend a couple of days making ham, black-eyed peas, collard greens, cornbread, and pecan pie.  Obviously none of those are "Hawaiian traditions" but people keep coming year after year for the "strange food" (and bring some really great local potluck stuff to round it out).

[squirtthecat]

New Years Day at my place is an afternoon/evening open house for somewhere between 40 and 80 people.  SWMBO gets to watch while I spend a couple of days making ham, black-eyed peas, collard greens, cornbread, and pecan pie.  Obviously none of those are "Hawaiian traditions" but people keep coming year after year for the "strange food" (and bring some really great local potluck stuff to round it out).

We're flying home from Williamsburg, VA on NYE, but I think I can make the tight connection in St Louis and be on your doorstep 10 hours later...   I'll swing by the ABC store for a few cans of Macadamia nuts and Hawaiian garb.