On Friday, our friend Deb was coming over to meet the kittens and visit. I wanted to make something fairly simple for dinner, mainly because I was worried the kittens would be attempting to climb into our food (as they are wont to do). After I got done with work I ran to the grocery store and it was obvious at that point that the day was getting colder and gloomier so soup was on my mind. I had made chicken stock a few days earlier and chicken noodle came to mind. However, when gliding past the meat case, I saw a lovely meaty piece of beef soup bone and I was suddenly thinking of nice, comforting lentils. When I got home, I roasted the beef with some thyme to impart more flavor. After sauteeing some onions, mushrooms, and celery, I added the beef, water to cover, salt and pepper and a few sliced carrots. I used regular lentil and I like them to get rather mushy, so I left the pot to cook for a couple hours (at a very low heat). Then I removed the bones, shredded the now-tender meat and returned it to the pot.
I didn't feel like making a salad, but I did have half a cabbage and thought cole slaw sounded good. At first I was leaning towards an oil and vinegar dressing but my natural instincts took hold and I went with a traditional mayo/sugar/vinegar dressing and added a shredded carrot for some color. To go alongside I baked some easy cheddar/chive biscuits (baking mix, milk, sour cream, shredded cheddar and chopped chives). They didn't raise as much as I would have liked, but they tasted good.
2 comments:
School me in lentils. I want to add more to my diet and reduce my meat intake, but I don't have the foggiest idea where to begin.
Oh Holly, lentils are just about perfect! When I was a strict vegetarian, I ate a LOT of lentils and I never got tired of them. They cook in a flash (30 minutes or so) and you can make them as simple or complicated as you'd like. I prefer them fairly simple, with just onion, celery and carrot (though beef is a nice addition once in a while, or smoked sausage). I generally saute the vegetables in a little oil, then add the rinsed lentils and get them coated in the oil. Add broth or water (to a couple inches over the surface of the beans) and seasonings (bay leaf works well if you're in the mood), and cook for 25-30 minutes. Or less if you like them firmer. They also take well to cayenne or hot peppers added to the veg saute.
Then there are French lentils, which are smaller and prettier. They stay fairly firm after cooking and have this distinct peppery flavor. I love them cooked and chilled and made into a salad with olive oil, a little vinegar and sundried tomatoes. Yum!
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