Lentils

Sometimes I just end up craving lentils.  Not sure why or how, but it just has to happen.  This time of year that means a more western lentil soup; in the spring for whatever reason that tends to be dal instead.

This time I just went 'sperimenting (again based on what I had around the house).  Worked like a charm, kept in the refrigerator, and reheated perfectly.

Any good lentils should start with bacon.  In this case, six slices, chopped and then crisped in a stock pot.

To that, add about six stalks of celery, chopped and the same amount of carrot.  Onions would be traditional here but, well, I didn't have any.  Or any garlic; powder had to do there.

And then the fun starts: melt all that together along with two diced jalapenos and one red bell pepper (slightly larger bits are fine here).

In a separate pan, brown a pound of kielbasa and add to the stock pot when maillarded properly.

Retain the fat, though, and roast another sliced red pepper (and two more jalapenos; why not) in it before adding that all in together.

Add:

• about 3/4 pound of lentils
• chicken broth
• water if needed
• balsamic vinegar
• one can of tomato paste

Salt and pepper to taste.

Serve with fresh parsley or mustard greens on top and a dense bread on the side.  Perfect for a slightly chilly day.

Dal and chicken

Ok, so this did require some prep time.  And it wasn't optimal; I love masoor dal for something like this but it wasn't to be had.  Chana helps though.

Three parts.

First, just prep some lentils.  Boil them as usual, not adding spices.  They'll keep for days; don't worry.  Just pull them when they're done and it's all good.  This is where I'd prefer red lentils, but those can be somewhat hard to come by, so do as you can and will.  The standard green/french worked just fine.

Second, prep some chicken.  Thaw whatever you have and make it ready for marinating.  Breasts worked fine here.

In a cast iron skillet, heat some oil.  Neutral is better but olive works.

Add to the hot oil, in this order:

• Palmfull of cumin seads
• Half that whole coriander
• Garlic, if desired
• Brown mustard seeds; if not available sub in yellow
• Whole black or white peppercorn
• Mustard seeds; have a lid ready to cover as they pop like crazy

Drop the heat and add cayenne powder.  Turmeric wouldn't hurt here either.  Stir to combine.

Drop that all in a bit of yogurt, combine in a ziploc back with chicken, let sit overnight.

Third, add a small amount of oil to a small sauce pan.  Toast about three cloves and a cinnamon stick along with the innards of three or four cardamom pods.  Additional cumin sead wouldn't hurt here either.

When that has been toasted, add your lentils and one can of chana dal (chickpeas; whatever) drained and one can undrained.  Simmer that down after adding turmeric (to taste, but be generous) and salt (again, don't be stingy).

While that is simmering down, start grilling your chicken.  Take it to medium-well at least; the yogurt will have softened it enough that it shouldn't be tough nomatter how much you overcook it.

Spoon 3/4 of your bean mixture into a blender and puree it; add it back to the pan.

Slice the chicken on bias.  Serve with a flatbread and some greens and you have a great meal.