Lentil And Pumpkin Stew With Roasted Garlic Recipes

LENTIL STEW WITH PUMPKIN OR SWEET POTATOES

Steps:

• Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
• Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender. Discard the cilantro bundle, taste and adjust seasonings. Just before serving, stir in the parsley.

LENTIL STEW WITH PUMPKIN OR SWEET POTATOES

Steps:

• Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil.
• Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
• Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender.
• Discard the cilantro bundle, taste and adjust seasonings.
• Just before serving, stir in the parsley.

MEXICAN LENTIL STEW WITH ROASTED GARLIC AND CHILIES

Steps:

• Put the lentils, water, bay leaf, sage, and oregano or marjoram in a soup pot. Bring to a boil, reduce heat, and simmer for about 20 minutes, or until the lentils are tender. Remove the bay leaf.
• While the lentils are cooking, preheat the oven to 350 degrees. Wrap the head of garlic in foil or place it on a baking sheet and roast for 30 minutes. After it has cooled, squeeze the garlic out of the skin and into a food processor or blender. Puree with the tomatoes and juice. Set aside.
• Put the 1/4 cup water in a skillet or large saucepan and turn the heat to medium. Add the onion, cumin, and oregano and cook until soft. Add the carrot and red pepper and cook until tender. Add the chile puree, the potatoes, and the tomato-garlic mixture and cook for 10 minutes at medium-low heat.
• Combine the lentils and liquid with the vegetables. Cook over low heat for 30 minutes, covered. Test for salt and chili flavor. If not hot enough, add some chile powder. Just before serving, sprinkle the cilantro on top, if desired.
• * To toast herbs and spices: use a small, heavy skillet. Place the herb or spice in the skillet over low heat. Shake the skillet until the aroma of the herb or spice is released. Be careful not to burn them. Then grind the spice if necessary.
• ** Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though -- it's hot!

LENTIL AND PUMPKIN STEW WITH ROASTED GARLIC

Steps:

• Preheat the oven to 400º.
• Cut the top off the head of garlic and discard. Brush the cut edge of the garlic with olive oil, place it in a small baking dish, and bake until soft, 25-30 minutes. When the garlic is cool enough to handle, place it in a double layer of cheesecloth along with the onion halves, thyme, and bay leaf and tie the cheesecloth shut.
• Place the lentils in a 4-quart pot, add 8 cups water, and bring to a boil over medium-high heat. Skim any foam off the surface, then add the cheesecloth bag, 1 tablespoon of the olive oil, half of the Italian peppers, and half of the tomatoes. Reduce the heat to low, cover the pot, and simmer for 20 minutes. Add the pumpkin and cook until it is almost tender, 20 minutes.
• While the lentils are cooking, heat the remaining 2 tablespoons olive oil in a small skillet over medium-low heat. Add the chopped onion and remaining Italian pepper and cook, stirring, until soft but not browned, 5-7 minutes. Add the paprika and the remaining tomato and cook until the tomato is softened and reduced, 5 minutes. Add the onion mixture to the lentils. If the lentils seem too thick, add some or all of the remaining water (or broth). Season the lentils with salt and black pepper to taste and simmer until the lentils and pumpkin are very soft, about 10 minutes longer (it's all right if the pumpkin begins to disintegrate a bit).
• Remove the cheesecloth bag from the lentils and discard all but the garlic head. Squeeze the flesh from the roasted garlic and chop it finely or coarsely mash with a fork. Place the raw minced garlic, the parsley, saffron, and a small pinch of salt in a mortar and, using a pestle, mash them into a paste. Add the roasted garlic and mash until combined. Add 2 tablespoons very hot water to the mortar and let sit for 2-3 minutes. Stir the garlic mixture into the lentils. Add the vinegar. Taste for seasonings, adding more salt, pepper and/or vinegar as necessary. Let the lentils cool for 5-10 minutes, then serve.