Red Lentils, buckwheat and poppy seeds
I have a big (huge) bag of red lentils and don't know what else to do with them. I make a delicious soup with them and Italian sausauge but would like some more recipes...any favorites out there?
I also have an oddly large quantity of buckwheat (it looks like its not whole but its not flour either) and poppy seeds. I am trying to get the pantry cleaned out so I can restock for the new year. Please write in with your recipes!
Poppyseed cream sauce, just heavy cream and lots of poppyseeds. pour it over pasta with proscuitto. Garnish with shaved Parmigiano-reggiano.
Maybe use the buckwheat as a thickener in a soup. I had an estranged mix of grains in my pantry that I mixed together and now add to thin soups to give them body. Works great.
i make a dish of red lentils mixed with medium or fine bulgur. cook them separately, then mix together with a little olive oil or butter and finish with parsley and mint. the mint makes it.
poppyseed pound cake, lemon poppyseed cookies... recently i made some very simple linguine with butter and garlic and garnished with poppyseeds and grated parmesan and it was surprisingly good!
For the buckwheat, I highly suggest making French crèpes (or galettes de sarrasin). Buckwheat flour is normally used for savoury stuffings. I would usually make the crepes in advance, and then stuff with ingredients like ham, cheese, asparagus, spinach, etc. The French do not typically include sauces in their crepes; opting for simpler, purer ingredients. :)
Here is a sample recipe I found online, though you could easily search to find another recipe that worked for you.
Galettes de Sarrasin
For the dough :
- 200 g buckwheat flour
- 50 g all-purpose flour
- 2 eggs
- 50 cl milk
- 50 cl water
For the galettes :
- salted butter
- the fillings of your choice
(Makes 12 medium galettes.)
Step 1 : Prepare the dough.
If you have a food processor , break the eggs in the bowl of the food processor. Add the flours, and mix until well blended. Add as much of the milk as your food processor allows and mix again. Transfer to a large mixing bowl, and add the remaining milk and the water. Whisk until thoroughly blended.
If you don't have a food processor, put the flour in a large mixing bowl and dig a little well in the center. Break the eggs in the well, and whisk them progressively into the flour in a circular motion. Pour the milk in slowly, whisking all the while. Add the water, still whisking.
In both cases, cover the mixing bowl with plastic wrap, and store in the fridge for at least two hours, overnight is best.
Step 2 : Make the galettes.
Take the bowl of dough out of the fridge and prepare all the fillings beforehand. Whisk the galette dough again, as some of the flour will have settled at the bottom of the bowl.
If you're making several galettes in a row, preheat the oven to 180°C (360°F). This is where you'll keep the galettes warm while you make the others.
Heat up a large non-stick skillet over high heat. When it is very hot, put in a sliver of salted butter. When it is melted, but before it browns, use a paper towel to (cautiously) spread the butter evenly on the surface of the skillet. Pour a ladleful of dough in the skillet, and swoop the skillet around so that the dough spreads out in a nice even circle. Let cook on medium-high heat for a few minutes, peeking underneath with a spatula from time to time to check on the cooking.
Flip the galette when it's nicely golden underneath, cautiously or brazenly depending on your self-assurance. Put the fillings of your choice in the center of the galette. If using an egg, break it cautiously and gently maintain the yolk in the center with the eggshell or your spatula until the white has set enough to hold it in place. When the other side of the galette is nice and golden too, fold it as best you can : the traditional way is to fold the four sides in and make a square galette, but when there's a lot of filling and the galette isn't very big that's a little difficult, so just fold two sides in.
Put the galette in a large baking dish or on a cookie sheet and into the oven to keep warm while you make the others. Serve with a green salad and liberal amounts of Cidre Brut, an alcoholic apple cider from Brittany.
I always make dal with my lentils. It's very simple and SO good for you.
1 onion, chopped
2-3 cloves garlic, minced
1 T ginger, grated
curry paste (I love Patak's hot, and use about 1/4 cup - use an amount that suits your tastebuds!)
1 cup red lentils
4 cups stock
fresh coriander and tomatoes for garnish.
1. Heat oil in a large dutch oven. Add onion, garlic and ginger and cook for about 4-5 minutes. Stir in your curry paste.
2. Add the lentils and stir to mix.
3. Add your stock and bring to a boil, cover and simmer for about 20 minutes.
4. Serve over rice, garnished with chopped coriander and tomatoes.
re: Kitchen Queen
re: rose water
Yes, that's true - red lentils are too wet for traditional adas polow. But the texture is rather like a wet kichuri, but with Persian seasoning. Kind of comforting if you like wet kichuri. I tried to keep the red lentils from totally falling apart by steaming them (like mung beans are steamed for some Vietnamese recipes), which was semi-successful and made the entire flat smell like lentils for two whole days. But really, my favourite thing to do with red lentils is hands down plain old soup with cumin/coriander served with lemon wedges.
What Ethiopian recipes do you recommend? I have Marcus Samuelsson's new cookbook, which has some Ethiopian recipes, but I haven't tried anything yet.