11 November 2009

Another day, another fast and delicious lentil recipe

I love lentils. This is perhaps not surprising given I live in Pullman, Washington, the home of the National Lentil Festival, but what is surprising is that I've never, ever actually been able to get a bowl full of free lentil chili at the festival. I've gone every year for 6 years now, and every time they've run out before I can get to it.

Perhaps this is why lentils make their tasty way into many of my recipes. The festival mascot, Taste E. Lentil, would most likely agree with me.

For a few more awesome lentil recipes (I recommend the Rhubarb Lentil Crisp), follow this link to the Lentil Fest webpage.

Lentil Sauce for Pasta
Adapted from Diana Shaw's The Essential Vegetarian Cookbook

1 tbsp. olive oil
1 sweet yellow onion, chopped
3 cloves garlic, minced
2 large carrots, finely chopped
2 stalks celery, chopped
1 tbsp. oregano
2 cloves
2 tbsp. tomato paste
2 tbsp. red wine vinegar
1 cup lentils
3 cups vegetable broth
Fresh ground black pepper

1. Heat oil over medium heat. Add onion to pan and cook until almost translucent, then add garlic, carrots, celery, cloves and oregano. Cook 2-3 minutes more and then add tomato paste and vinegar. Stir to combine.
2. Add lentils to pan along with vegetable broth. Simmer on medium low for 15-20 minutes, or until lentils are tender. If sauce is thin, add 1-2 tbsp. tomato paste. Season with fresh ground pepper. Serve ladled over whole wheat farfalle along with an over easy egg.


The Cooking Photographer said...
This comment has been removed by the author.
The Cooking Photographer said...

Your dish looks wonderful!

How do I say this without sounding like a jerk? Um, the lentil chili at the festival is not so well, edible. Maybe last year was just a bad batch.

You should try it, but only because it is tradition. Then quickly drink something to wash away the horrible overpowering cumin that works its way into your sinus cavities.

I'm going to hell. I'll still probably try it again next year too lol.


EMC said...

Hi Laura, that's a relief! Everyone is always raving about the lentil chili.

Lentil Lady said...

Dr. Food! I am the Director of the National Lentil Festival and am so sorry to hear you have never been able to sample the free lentil chili. Given your enthusiastic love of lentils and excellent culinary taste (this dish looks fantastic), I would like to extend an invitation to you to serve as one of our Preliminary Cook-off Judges. The Preliminary Judges taste the top 50 recipes and narrow them down to the top 6 that are prepared in the Park on Saturday of the Festival. If you are interested in serving as one of these Judges please let me know and I will get you the information next summer. Keep loving lentils!