Yellow Petite Lentils

petite_golden lentils

Petite Golden Lentils (Lens esculenta) are small firm, golden Lentil that is rounder in shape than many other types of lentils, one of of the reasons that this lentil holds its shape so well when cooked. Petite Golden Lentils have a mild, earthly flavor and soft texture. This tiny lens shaped pulse has traditionally been used as a meat substitute (a pulse is the dried seed of any legume, such as beans and peas).

Lentils are the seed of a small shrub and are dried after harvesting. Lentils have been eaten for over 8,000 years and originated in Southwestern Masa along the Indus River. They are a staple food for many South Asian cultures. The Latin word for Lentil, Lens, was used in the 17th century to describe eye glasses because of the similarity in shape.

Lentils do not require soaking. Simmer 1 cup lentils with 4 cups water 12 minutes for salads, 15 to 20 minutes for main dishes, drain. Skim the water while cooking. One cup dry yields 2 cups cooked. 

Petite Crimson Lentil Soup, Salad, and Garnish

Petite Crimson Lentils have been decorticated (seed coat removed) which makes them cook very quickly. To retain shape, cook only 4 to 6 minutes. For golden puree for soup, cook for 20 minutes. Before cooking, pick over lentils.
Do not rinse or presoak.

As a soup…
1 cup Petite Crimson Lentils
2 cups chicken, beef, or vegetable bouillon
2 cups chopped fresh vegetables of your choice

Put all ingredients in a large pot, bring to a boil, reduce heat, and simmer for 20 min., stirring often. When vegetables are tender, add salt and pepper to taste and serve piping hot.

As a garnish…
Cover with water, bring to a boil, and simmer for 4-6 minutes. Drain. Use as a garnish in baked potatoes, fish or meat dish.

As a salad…
Cook as above, adding 1 teaspoon of lemon juice to cooking water (to help retain color). Drain and mix with your favorite salad dressing and fresh parsley. Try adding to other salads

Warm Spiced Lentilslentils-ck-1097024-x

Serve this dish with pita bread wedges

  • 1 cup petite yellow lentils
  • 1 small onion, peeled
  • 4 whole cloves
  • 2 bay leaves
  • 1 (2-inch) lemon rind strip
  • 1 tablespoon extra virgin olive oil
  • 3/4 cup chopped red onion
  • 1 cup chopped seeded tomato
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon Hungarian sweet paprika
  • 1/8 teaspoon ground red pepper
  • 3 garlic cloves, minced
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 8 lemon wedges

Place lentils in a large saucepan, and cover with water to 2 inches above lentils. Stud whole onion with cloves. Add studded onion, bay leaves, and rind to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain well. Discard onion, bay leaves, and rind. Heat oil in a large nonstick skillet over medium heat. Add chopped red onion; cook 5 minutes or until tender, stirring occasionally. Stir in tomato and the next 6 ingredients (through garlic); cook 2 minutes. Stir in lentils, cilantro, and parsley; cook 2 minutes. Stir in juice, salt, and black pepper. Serve warm with lemon wedges.

 

Vegetarian Dill Patties with Petite Golden Lentils & Quinoa 

  •  3/4 to 1 cups petite yellow golden lentils (or small brown lentils or yellow split peas )-cooked until tender
  • 1/2 cup quinoa-cooked
  • 1 large shallot, very finely minced
  • 1/4 cup sliced green onions (thinly sliced)
  • 1 large bunch fresh chopped dill (about 1/4 to 1/2 cup)
  • 1/4 cup finely chopped flat leaf parsley
  • 1-2 tsp turmeric
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tsp cayenne pepper (or red pepper flakes)-optional for spicy
  • sea salt & freshly ground pepper to taste
  • 2-3 tbs virgin & unrefined coconut oil (for frying)
  • 2 whole organic eggs, 1 additional egg white (or 3 organic eggs)
  • 1-2 tbs chick pea flour (or any flour of choice can be substituted)

In a bowl combine all the ingredients (except for the coconut oil) and mix well making sure all the herbs and spices are equally distributed.  heat the oil in a frying pan-then make little balls of the mixture in the palm of you hands (between a golf ball and a tennis ball size). place the balls in the pan and gently press on them with a spatula to flatten and form them into patties.  fry the patties on medium/low heat until cooked and golden brow on each side-about 3-5 minutes. take care in flipping the patties-if they are not holding together, you may need to add one more egg (or egg white) or a tbs or two more of the chick pea flour.  remove the cooked patties from the pan and allow them to drain on a paper towel for just a minute or two before serving. enjoy warm or at room temperature.