Lentil Latkes With Chard Yogurt Sauce Recipes

SPICED BROWN LENTILS WITH YOGURT

Steps:

• Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste (under-salt slightly because you will be reducing the liquid), and continue to simmer for another 15 minutes, until the lentils are falling apart tender and fragrant. Remove the onion and garlic and discard.
• Heat the oil in a large, heavy nonstick skillet over medium-high heat. Add the spices and stir as they sizzle for about 30 seconds, until very fragrant. Add the beans with their liquid and cook, stirring and mashing with the back of a wooden spoon, until the mixture thickens, like refried beans. Add salt to taste, once the mixture has reduced to the desired consistency. Spoon onto plates and top each serving with a generous spoonful of yogurt and a sprinkling of chopped cilantro.

LENTIL LATKES WITH CHARD YOGURT SAUCE RECIPE

Steps:

• Bring a large pot of water to a boil. Add the chard leaves and blanch just until tender, about 2 minutes. Remove the leaves to an ice bath to chill, then drain and squeeze to remove excess water. Chop the leaves.
• In a bowl, whisk together the yogurt, garlic and salt. Stir in the chard. Taste the sauce and adjust the seasoning if desired. This makes a generous cup of sauce.
• In a saucepan, combine the lentils and the water and bring to a boil, stirring a few times. Partially cover and cook over low heat until the lentils are soft, about 15 minutes, stirring only 2 to 3 times. Remove from heat. Using a slotted spoon, transfer the lentils to a large bowl, leaving the liquid in the pan. Measure cooking liquid - you will need 3/4 cup; add hot water if necessary. Add the bulgur to the liquid and mix well. Transfer the bulgur to the bowl of lentils and mix well. Set aside to cool until lukewarm, about 30 minutes.
• Add the onion, garlic, parsley, salt, pepper, paprika and pepper flakes to the lentil mixture. Mix well. Taste and adjust seasoning, then add the egg and mix well.
• To make small latkes, take 1 tablespoon-size spoonfuls and flatten them between your palms to make smooth patties about 1 1/4 to 1½ inches. To make larger latkes, use 2 tablespoons of mixture and flatten to 2-inch patties. Put the patties on a plate.
• Heat a thin film of olive oil in a large skillet, preferably nonstick, over medium heat until hot. The oil is hot enough when it sizzles when you touch it with the edge of a patty. Add enough patties to make one layer, allowing room to turn them over. Fry them until browned on each side; small ones take 1½ to 2 minutes per side, and larger ones take 3 minutes on first side, and slightly less on the second side. Transfer them to a plate lined with paper towels. Wipe the pan if necessary, add additional oil, and repeat until all the latkes are fried.
• Serve the latkes hot or warm, with chard garlic sauce and garnished, if desired, with pepper flakes.

FRENCH LENTILS WITH CHARD

Steps:

• Heat the olive oil over medium-high heat in a heavy soup pot or Dutch oven. Add the onion and cook, stirring, until it begins to soften, about 3 to 5 minutes. Add the carrot and celery and cook, stirring, until all the vegetables are tender, about 5 minutes. Add the garlic and continue to cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, 2 quarts water and bouquet garni. Bring to a boil, reduce the heat, and simmer 40 minutes. Add salt and pepper to taste. Remove the bouquet garni.
• Stir the chard into the simmering lentils. Cook another 10 minutes or so, until the lentils and greens are tender. The chard should be tender but still bright. Taste, adjust seasonings and serve, passing the cheese at the table for sprinkling. Alternatively, transfer to an oiled baking dish, top with rounds of goat cheese, crumbled feta or grated Parmesan, and heat through in a medium oven.

SLOW-ROAST SQUASH & GARLIC LENTILS WITH HARISSA YOGURT

Steps:

• First, prepare the lentils. Soak for at least 2 hrs or overnight. Heat the oven to 180C/160C fan/gas 4. Mix the squash, garlic, shallots, bay, thyme, oil and a pinch of sea salt in a roasting tin, cover with foil and roast for 45 mins. Remove the foil and roast for 10 mins more, until the veg is tender and caramelised at the edges. Remove from the oven and turn the heat up to 200C/180C fan/ gas 6. Toss the pumpkin seeds with the cumin, oil and a pinch of salt, and roast until popped, about 5-6 mins.
• Meanwhile, put the lentils in a pan with the bay, garlic and a pinch of salt. Cover with water, bring to the boil, then simmer for 20-25 mins. Drain and remove the bay and garlic. Toss with the oil and black pepper.
• Combine the yogurt and tahini Add the harissa to taste, then mix with the lentils. Squeeze the roasted shallots and garlic out of their skins and stir through the lentils along with a drizzle of oil from the tin.
• Serve the squash on the lentils, sprinkled with the coriander and seeds, and the yogurt on the side.

QUICK BRAISED CHARD & LENTILS

Steps:

• Cut the chard stalks into batons and roughly shred the leaves. Heat half the olive oil in a large sauté pan. Add the chard stalks, garlic, chilli and a splash of water. Cook over a low heat for 8-10 mins until softened, then add the leaves and cook until completely wilted.
• Prepare the lentils following pack instructions. Take the chard off the heat and stir through the lentils. Season, dress with more olive oil and the lemon juice, then serve.

CURRIED LENTILS WITH YOGURT

Steps:

• In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
• Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
• Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
• Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
• Drain lentil mixture in strainer; transfer to large serving bowl.
• Fold in yogurt mixture, carrot, and parsley.
• Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.