Red Lentil "Meatballs"

Although Americans are accustomed to having earth-toned lentils in their lentil soup, a Frenchman may sit down to a meal of lentilles vert aux lardons (Green Lentils with Bacon) while a diner in India may enjoy red lentils in a curry or as dal (think of dal as the subcontinental version of hummus).

No matter their hue, lentils are a good source of iron and can be combined with grain to create a complete protein.  Legumes and grains are complementary in both nutrition and flavor–think of rice and beans, chickpea-based hummus and whole-wheat pitas, and corn-and-black-bean salad.  Lentils also have a smooth flavor, respond very well to soaking overnight, and make a hearty and satisfying meal.

In this instance, I soaked a cup of red lentils overnight in cold water, then drained them and mixed them with a grated raw potato, a small grated raw onion, equal parts of cumin and coriander (about 1/2 tsp. each), a dash of turmeric, and enough whole-wheat flour to make them into a consistency that could be rolled into balls.  (Chickpea flour would be a great substitute for wheat if you’re avoiding gluten or would simply like a change of pace.)  Then I sautéed them in ghee until they were slightly brown on all “sides.”  (Does a ball have a side?)  Just be sure to remove them carefully–while they’re fairly sturdy, lentil-based “meatballs” are a little bit more fragile than ones made with beef.

You could serve these atop lettuce, plunked into a hearty stew, in between bread as a “meatball” sandwich, or simply as they are–delicious.

Enjoy!

Cucumber Salsa & Red Lentil Salad

“Salad” derives from the Italian word salata, or “salted.”  (You’ll see vestiges of this term today when you come across ricotta salata, a hard, salty version of ricotta cheese.)  Using this broad definition of salads, we can say that any mixture of vegetables, fruits, grains and meats–generally cut into small pieces and seasoned with a dressing that includes salt–can form the basis for a salad.  Some contain lettuce, some do not.  Some function as the meal while others are accessories to the main dish.  Some salads are even served hot.

This combination of Cucumber Salsa and Red Lentil Salad is an example of hot and cold salads complementing each other with textures and tastes–the crisp, cool cucumber salsa is the perfect foil to the tender, served-straight-from-the-frying-pan red lentils.  Just dice and dress the salsa while the lentils are simmering.

Cucumber Salsa:

1 cucumber, diced
1 small red bell pepper, diced
1 small onion, diced
Juice of one lime (or half a lemon)

Combine all ingredients and set aside.

Red Lentil Salad:

1 medium onion, chopped
1 carrot, peeled and cut into rounds
1 cup diced tomatoes (canned or fresh)
1 tsp. cumin
2 tsp. paprika
1 cup red lentils
4 cups water or good-quality chicken stock
Salt to taste
1 cup bulgur or couscous (optional)
Butter for sauteéing

Sauteé the onion and carrot over medium-high heat, stirring occasionally, for about 5 minutes. Stir in tomatoes, spices, and lentils. Pour in water, stir to thoroughly mix ingredients, and turn down heat to low. Let simmer for about 10 minutes or until the lentils have cooked through. (You’ll probably have to taste a spoonful to judge their texture.) Remove from heat and salt to taste. If you’d like to add the bulgur or couscous, stir in the cupful and let mixture sit for another 20 minutes. (The couscous will probably only need to sit for 10 minutes–check package instructions.) Fluff, then serve the hot lentil salad alongside the cool cucumber salsa.

Leftover tips:  the Red Lentil Salad is also delicious eaten cold with bread or served alongside eggs for breakfast.

Enjoy!