Spinach And Lentil Pancakes With Cumin Date Sauce Recipes

LENTILS AND SPINACH

Steps:

• Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
• Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
• Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

SPINACH FETTUCCINE WITH LENTIL SAUCE

Steps:

• Chop whole onion. Heat oil in nonstick skillet over high heat. Reduce heat to medium high, and saute onion until it begins to brown.
• Meanwhile, mince garlic and add to onion.
• Bring water for pasta to boil in a covered pot.
• When onion begins to brown, stir in lentils, tomatoes, cinnamon and 5 cups of water. Bring to boil. Reduce heat, cover and cook at a low simmer until lentils are soft but still hold their shape, about 15 to 20 minutes.
• When water for pasta boils, add pasta, and cook according to package directions.
• Wash, dry and chop coriander.
• Coarsely grate Parmesan.
• Season lentil sauce with salt, if desired, and with pepper. When pasta is cooked, drain and top with lentil sauce. Sprinkle with coriander and cheese before serving.

LENTIL AND SPINACH SALAD WITH ONION, CUMIN AND GARLIC

Steps:

• Rinse the lentils and place them in a large saucepan and add plenty of water to cover; tie the bay leaf, celery and thyme into a bundle and add to the pan, then bring to the boil; reduce the heat so that the water boils steadily; cook the lentils for 30-40 minutes or until they are just tender. DO NOT ADD SALT at this stage, as it toughens the lentils.
• Meanwhile, to make the dessing, mix the oil, mustard, 3 teaspoons vinegar, garlic and lemon rind, and season to taste with pepper and salt.
• Thoroughly drain the lentils and transfer them to a bowl, add most of the dressing and toss until all the ingredients are well-combined, then set aside, stirring occasionally.
• Heat the oil in a deep pan and cook the onions or shallots over a low heat for 4-5 minutes, until they are beginning to soften. Add the cumin and cook for 1 minute.
• Add the spinach and season to taste, cover and cook for 2 minutes; stir, then cook again briefly until wilted.
• Stir the spinach into the lentils and leave the salad to cool. Bring back to room temperature if necessary. Stir in the remaining dressing and chopped parsley, adjust the seasoning, adding extra wine vinegar if necessary.
• Transfer the salad to a serving platter and scatter over some parsley sprigs.
• Chef's Note: Puy lentils are named after a town in France. They are considered to have the best and most distinctive flavour and they keep both their shape and colour well when cooked, making them ideal for salads.

SPINACH AND LENTIL PANCAKES WITH CUMIN-DATE SAUCE

Steps:

• To prepare sauce, in a blender container blend all ingredients until smooth. (Sauce may be refrigerated for several days.) Serve at room temperature. Makes 2/3 cup.
• Rinse lentils several times; place in a bowl. Add enough water to cover by 2-inches.
• Cover bowl and refrigerate for 10 hours or overnight. Drain well.
• Process garlic in food processor until minced. Add lentils and 1/3 cup water and process until smooth, scraping bowl as needed. Remove to large bowl.
• Add half the spinach to same processor bowl. Pulse until chopped. Remove to lentils and repeat with remaining spinach. Add green onions, cilantro, cayenne, flour, salt and baking powder to lentils. Stir well. (Batter may be refrigerated for several hours, if desired.)
• In a large non-stick skillet over high heat, heat 2 tablespoons oil until hot. To test oil, drop a small amount of batter in, it should bubble immediately. Drop lentil mixture by tablespoons into pan, flattening them slightly. Cook until browned on bottom, about 3 minutes. Turn and brown on other side, about 3 more minutes. Remove from pan to baking sheet. Repeat with remaining oil and lentil mixture. (Pancakes may be refrigerated for 2 days. Do not freeze. Reheat at 425 degrees for 5 minutes or until hot and crisp.)
• Arrange on spinach leaves and serve with sauce.