Czech Lentils Cocka Recipes

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COCK A LEEKIE SOUP



Cock a Leekie Soup image

Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired.

Provided by briony

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h40m

Yield 12

Number Of Ingredients 11

4 pounds chicken thighs, bone in, skin removed
10 cups water
1 onion, chopped
⅓ cup barley
1 (10.5 ounce) can condensed chicken broth
7 leeks, sliced
2 stalks celery, thickly sliced
1 sprig fresh thyme, chopped
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.
  • Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 12.4 g, Cholesterol 125.9 mg, Fat 6.5 g, Fiber 2.1 g, Protein 32.4 g, SaturatedFat 1.6 g, Sodium 502.8 mg, Sugar 2.6 g

CZECH LENTILS (COCKA)



Czech Lentils (Cocka) image

Provided by Marian Burros

Categories     dinner, project, side dish

Time 55m

Yield 2 servings as a main dish

Number Of Ingredients 12

1 large onion, chopped
3 cloves garlic, minced
2 ribs celery, sliced thin
1 1/2 tablespoons olive oil
1 cup green lentils
3 cups water
5 ounces lean ham, cut into bite-size cubes
1 bay leaf
Freshly ground black pepper to taste
1 1/2 teaspoons dried marjoram
2 tablespoons white vinegar
1/4 teaspoon salt, or to taste

Steps:

  • Saute onion, garlic and celery in hot oil in a 4- to 6-quart pot until the onion begins to turn golden.
  • Add lentils and stir to coat well; saute another minute or two.
  • Add water, ham, bay leaf and pepper; rub marjoram between palms of hand and add; cover and simmer for 25 to 35 minutes, until lentils are firm but tender. (If water evaporates before lentils are cooked, add a little more.)
  • Drain any excess water; remove bay leaf. Stir in vinegar and salt.

Nutrition Facts : @context http, Calories 593, UnsaturatedFat 13 grams, Carbohydrate 74 grams, Fat 17 grams, Fiber 14 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 1142 milligrams, Sugar 5 grams

CARIBBEAN CURRIED PEAS (LENTILS)



Caribbean Curried Peas (Lentils) image

This recipe can be eaten as a main or side dish. The key to developing the flavor (and not missing the meat) is caramelizing and developing deep browning of the onions and carrots. In the Caribbean, cooks call this 'burning' the onions.

Provided by Liz and Sylvan

Categories     Side Dish     Curry Side Dish Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

¼ cup canola oil
1 large onion, diced
2 carrots, peeled and diced
salt and ground black pepper to taste
½ teaspoon white sugar
3 cloves garlic, minced
1 fresh chile pepper, minced
1 teaspoon grated fresh ginger
3 tablespoons curry powder
2 (14 ounce) cans vegetable broth, divided
1 cup lentils
¼ cup chopped fresh cilantro, or more to taste

Steps:

  • Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
  • Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 44.9 g, Fat 15.8 g, Fiber 18.9 g, Protein 15 g, SaturatedFat 1.2 g, Sodium 432.9 mg, Sugar 7.9 g

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