Bonnie’s Leeks and Lentils!
April 17, 2009 § Leave a comment
Some folks swap weekend plans by the water cooler at work. Other folks, if you work where I work, detail the exact “how to’s” of making a pot of instant coffee with 10-minute long demonstrations.
Well… I drink hot chocolate and my weekend plans generally amount to homework procrastinations and picking grapefruit, so I make for a boring water cooler cup-filler. But the other week, as I was munching on some chocolate pomegranate candies by the sink, I found Bonnie hovering over the trash bin with an orange. By the time she’d finished peeling, we’d exchanged recipes and hypothesized a vegetarian salad “swap” for the office. (I love my job.)
Here’s a riff off of one of the recipes Bonnie gave me; while it varies slightly from the original, the inspiration is from her and her mother.
2/3 cup lentils, dried*
2 garlic cloves
few glugs olive oil
1/3 cup dry red wine
1/2 cup parsley, chopped
1/2 teaspoon dried thyme
1 teaspoon dijon mustard
1 can tomato paste**
1 tablespoon maple syrup
1 sweet potato
1-2 tablespoons tamari
*For those following the SCD diet: If symptom free for at least one month you can try adding lentils back into your diet. Soak for at least 24 hours prior to cooking to remove excess starch.
**For those following the SCD diet: Be sure to pick an Italian brand of tomato paste with only “tomatoes” on the ingredient list.
1. In a medium-sized pot, cover lentils with several cups of water and bring to a boil. Simmer for about 10 minutes.
2. Meanwhile, chop leeks. Place leek pieces in a bowl of cool water and separate rings. Leeks are notorious for holding little bits of dirt between their layers; by cleaning them this way, the dirt falls to the bottom and the leeks float at the top.
3. Coarsely chop garlic, parsley and sweet potato and set aside.
4. Heat oil in a sauce pan over medium-high heat. Add leek and cook until it turns translucent, about 4 minutes. Add garlic.
5. Once the lentils have cooked for about 10 minutes, add bite-sized potato chunks into the water and cook for about 4-5 minutes.
6. Meanwhile, to the skillet: Add 1 can tomato paste, wine, soy sauce, mustard and maple syrup. Bring to a boil, then reduce heat to a simmer. Once the lentils/potatoes are done, drain, and add into the skillet with the leeks and wine. Cook for another couple of minutes, stirring constantly. When most of the liquids have condensed, remove from heat and stir in parsley. Serve immediately.
Diet Notes: SCD-safe (see asterisks), gluten-free, vegan, nut-free