Justin & Meredith Winokur's Kitchen Cooking Notebook

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Lentil Moussaka -- back to top

This was different. I made lentil Moussaka. I basically followed the standard recipe except instead of beef, I added 1-1/4 cup dry lentils. According to this Kitchn post you should be careful cooking lentils with acid because they can remain hard. I decided not to heed that and let it cook in the tomato sauce. Well, they were cooked but still noticeably crunchy. next time, I'll cook them separately and then add them towards the end. I also added more seasonings as I went since it didn't have the usual flavor.

Also, I made the béchamel with regular flour (no point change) but I used a more gentle heat. This worked well. I think I got a better sauce that tasted less floury.

Overall, it was pretty good. Nowhere near as good as the normal with meat, but not too bad either. I do think it needs more seasonings with the lentils.They are much healthier and vegetarian for Emily. Again, it made a lot. At least two big dinners and two nice size lunch type portions. And, as I said above. much lower points with the lentils

Original Wordpress ID and Date: 3218, 2013-03-02_224746

Lentil Taco Stew -- back to top

I made a lentil version of my normal taco stew. I did the normal recipe without the meat and I separate simmered 3/4 cup lentils in 1-1/2 cups water for about 10-15 minutes until it was mostly cooked. iI then added the lentils to the stew base.

I also added a big squeeze sriracha and a tiny bit of apple cider vinegar for some tang.

I really liked it with the lentils. I actually think I tend to like most ground beef things with the lentils. I guess I did miss the beef a bit but the lentils also had a bunch of flavor unto itself.

Oh, I also added a potato since I had them.

Original Wordpress ID and Date: 6937, 2013-11-21_203622

Lentil Taco Cupcakes -- back to top

I made lentil taco cupcakes (with the regular method) as I have done before. I reduced the lentils to 3/4 cups (and 1.5 cups water, simmered for 10 min then drained). I sautéd half an onion, a julienned zucchini, half a green pepper, and a jalapeño. I then added the lentils. Instead of just taco seasoning in water with extra spices, I did about 1/3 cup hot salsa, some water, taco seasoning and other spices. The other spices included chipotle powder which added a nice extra punch. When I mixed that into the rest, it was not wet enough so I added some white wine and let that cook down.

They were really good today. Last time I wasn't as impressed but they were better tonight. The shells were nicely crispy and the filling was well seasoned and flavorful. The filling was just enough making me thing that 3/4 cups lentils==2/3 lbs beef is a pretty good relation.

Original Wordpress ID and Date: 6967, 2013-12-02_204347

Lentil Taco Stew -- back to top

I intended to make my regular Taco Stew with lentils. I followed the basic recipe except that I forgot to add the can of tomatoes. I think that is why the color is so off. I also used extra squash.

Despite forgetting the tomatoes, the stew was really good. I think I like the lentil version more than the beef one. Not only is the lentil one easier, but I think it tastes better (and my be healthier too)

(BTW, the beer is my Brown Ale)

Original Wordpress ID and Date: 7092, 2014-01-07_090602