86-Lancaster Farming, Saturday Lentils Maintain Popularity Through The Centuries It seems only fitting that as wc celebrate the end of a century, a centuries-old food is setting a new place for itself at the table. Lentils are reappearing in eveiything, from salsa and salads to soups and side dishes. No wonder. These little legumes not only taste good, they’re good for you. Packed with protein, vita mines, and minerals, lentils are high in fiber, low in fat, and cholesterol free. Lentils arc an economical and nutritional bargain. Lentils arc easy to prepare and easy on the budget, too. The cost per pound of usable protein is much lower than meat and airy products. Fiber facts. Here’s a tasty way to get your daily dose of fiber: pre pare a batch of lentil puree to have on hand for quick and easy dishes. Season puree with chopped green chilies, minced onion, garl ic, and cumin. Use as a filling for burrilos and tacos, as a topping for quesadillas and nachos, or as a dip for com chips and veggies. No need to soak lentils prior to cooking. Just rinse, drain, and cooik. In a saucepan, combine len tils and twice the amount of water. Cover; bring to a boil and simmer 10-20 minutes for salads; 20-30 minutes for vegetables and main dishes; 30-40 minutes for soups and purees. LENTILS WITH VEGETABLES 1 cup lentils 1 large potato, diced 1 medium onion, diced 2 small yellow squash, cubed 1 pound spinach 3 tablespoons olive oil Salt Pepper 'l* teaspoon allspice '/«teaspoon cloves Juice from 1-2 lemons Brown onions in olive oil in 2-quart saucepan. Set onions aside. Add lentils and fill pan with water to one-inch above lentils. Cook until well done but still whole (approximately 30 minutes). Add remaining ingredients except for the spinach and lemon juice. When vegetables are cooked, add spinach and cook until wilted. Add more seasoning if desired. Remove from heat and add lemon juke. Keep covered until served. Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. January- 8 - 15 - 22 - 29 - r, January 1, 2000 'h cup brown lentils soaked for 1 hour 1 large onion, finely chopped 'h teaspoon mashed garlic 'h teaspoon grated ginger 1 fresh green chili, seeded, chopped 4 tablespoons ghee or butter 1 cinnamon stick 2 cloves 1 bay leaf 'A teaspoon numeric 1 teaspoon salt 1 cup long grain rice 'A cup red lendls, soaked one hour 2 tablespoons chopped spring onions Drain brown lentils, cover with boiling water and boil IS minutes until beginning to soften. Drain. Cook onion, garlic, ginger, and chili in the ghee or butter until soft and light colored. Add cinnamon, cloves, bay leaf, and turmeric. Cook for 2 minutes, stirring. Add drained rice and lentils, mix well, then add water to cover about one inch. Bring to boil, then cook on very low beat until liquid has been absorbed, about 20 minutes. Stir in chopped spring onion. Remove cinnamon stick before serving. CHILI LENTILS 4 cups water 1 cup dried lentils 1 pound ground chuck 1 cup chopped onion 1 clove garlic, minced 28-ounce can tomatoes, cut up 1 tablespoon chili powder 1 teaspoon dried oregano leaves 1 teaspoon salt Heat water in three-quart sauce pan over high heat until it comes to a boil. Add lentils. Cover and sim mer 30 minutes or until tender. Drain lentils in colander. Cook ground chuck, onion, and garlic in 4-quart Dutch oven over medium heat until browned. Stir in lentils, tomatoes, chili powder, oregano, and salt Code over high heat until mixture comes to a boil. Reduce heat to low. Cov er and simmer one hour, stirring occasionally. Makes six servings. Mildred Hess Myerstown Bob Burner Jenkintown Beef Soup’s Ready Pizza. Any Way You Like It Breakfast Buffet SPICY RICE AND LENTILS Rob Rumcr Jcnkintown Lentils not only taste good, but they’re good for you. The centuries-old food remains a favorite in soup dishes but Is also appearing In muffins, salads, and even pizza. LENTILS WITH SPARERIBS l'/j cups coookcd lentils 1 bay leaf 1 onion, sliced 1 teaspoon salt 'lt teaspoon pepper 11/il l /i pounds fresh spareribs Soak lentils in two quarts water overnight Add seasonings and simmer slowly about one hour. Transfer to a baking pan. Cut spareribs into portions of 2 or 3 ribs each and brown quickly in fry ing pan. Season with salt and pep per while browning. Arrange browned ribs on top of lentils and bake in 350 degree oven for l'/i hours. HOPPING JOHN 2 cups lentils 1 cup rice 4 quarts boiling water 'h teaspoon salt '/> pound salt pork, finely diced 2 tablespoons bacon drippings Salt and pepper Rinse lentils and rice in cold water and drain. Simmer uncov ered in boiling salted water with pork for 45 minutes, stirring occa sionally. Drain, season, add drip pings or butter. SHAMBURGERS 1 cup dry lentils 'h cup rice ‘A teaspoon salt Dash pepper 3 cups water 1 cup crushed bread crumbs 1 onion 1 egg Bring lentils, rice, salt, pepper, and water to boil. Simmer 45 minutes; checking often to add more water if needed. Mash. Add bread crumbs, onion, and egg. Shape into patties. Fry. Serve on hamburger buns with ketchup. Virginia Horning Lancaster Co. LENTIL SOUP 1 cup dry lentils 5 cups water 2 cups tomato juice 1 or 2 bay leaves 6 sliced hot dogs or browned hamburgers l'/i teaspoon salt '/> cup onion, chopped 'h cup celery, dropped 7j cup grated carrots Combine ingredients and sim mer until veggies are tender. Ephrata Reader 'O'* x * £ ♦> s uk. n* Jfc-,' 1 cup green lentils 'h cup barley 4 cups water 1 teaspoon sea salt 1 cup bread crumbs or cracker crumbs 1 clove garlic, minced 1 medium onion, minced 1 rib celery, siloed thinly 2 eggs, beaten ‘/«teaspoon nutmeg Add lentils and barley to boiling salted water. Allow to boil for a minute, then reduce heat and sim mer with lid ajar for about 40 minutes or until most of the water is absorbed. Remove from heat Add bread or cracker crumbs along with remaining ingredients and mix well. Place mixture in a well oiled 9x5x3-inch loaf pan. Bake at 350 degrees for 35 minutes. Allow to cool 15-20 minutes. Inveit over a platter to serve. Serves 6-8. 4 >* LENTIL LOAF Mildred Hess Myers town (Turn to Paga B 8)
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