serves 6

1       pound lentil

6      scallions, chopped

1      red bell pepper, diced

1      yellow bell pepper, diced

2     cups chopped parsley

6     tablespoons olive oil

zest of one lemon

1/2  cup lemon juice

salt to taste

1/2  cup crumbled feta cheese, optional

-Place all the vegetables in a salad of bowl.

-Wash the lentil, cover with water and bring to boil.  Boil the lentil until cooked but not mushy, drain and add to the vegetables.  Drizzle with the olive oil and toss gently.

-Add the lemon zest, the lemon juice and the salt.

-Sprinkle with the feta cheese, if using, and serve.

Lentil Pilaf

serves 4-6

1/2      cup olive oil

1          large onion, thinly sliced

2         cups lentil

1         cup short grain rice

salt to taste

-In a pot, place the lentil with 8 cups of water and salt.  Bring to a boil.  Boil until the lentil cooked but not mushy.  Drain, save the lentils and 2 1/4 cup of cooking liquid.

-In heavy pot, heat the olive oil and cook the onion until golden brown.  Remove from the heat, remove the onion with slotted spoon and place aside.

-Return the pot to the stove, add the saved lentil cooking water and bring to a boil.  Add the lentils and the rice, stir, cover and cook covered for 15 minutes.  Turn off the heat and allow the rice pilaf to rest for 10 minutes before serving.

-Spoon the pilaf on a shallow serving platter, sprinkle with the caramelized onion and serve.

Lentil Cilantro Soup

serves 4-6

3        large eggplants

2        large onions, julienne

1        red bell pepper, cut into thin slices

4       tablespoons olive oil

1        32-ounces can diced tomatoes

1        clove garlic, sliced

1/2   teaspoon thyme

salt and pepper to taste

4        tablespoons crumbled feta, optional

-Cut two 1/2-inch thick slices from top of each eggplant and place on cookie sheet.  Cut the rest of eggplants, lengthwise, into 1/2-inch thick slices and place on the cookie sheet.  Brush each slice with olive oil on both sides. Place the cookie sheet under broiler and broil until golden brown.  Remove from the oven  and set aside.  Take the round slices and set aside for decoration.

-In heavy pot, heat the olive oil and saute the onion for 5 minutes.  Add the garlic and the thyme, stir and cook for couple of minutes.  Add the diced tomatoes, the salt and the pepper.  Bring to a boil and cook over low heat for 10 minutes.

-Spoon half of the tomato sauce into baking dish, place the broiled long eggplant slices on top of the sauce.  Spoon the rest of the sauce on top of the eggplants.  Cut the eggplant round in half and arrange them with the cut pepper on top of the sauce.  Cover with foil and bake in 395 degree F. oven for 25 minutes.  Remove from the oven, remove the foil, sprinkle with feta cheese and serve. YOU CAN SKIP THE FETA CHEESE TO MAKE VEGAN DISH.

Long time ago, when I lived in Washington D.C. I worked in the Watergate office building.  As you probably know, or at least, as you probably suspect, a snow of an inch or so in Washington, D.C., nearly shuts down the city.  The result of such weather is that everyone in the office building eats in the Greek-owned deli on the ground floor, crating a huge crowd.  When I worked in the building, the deli served the best twice-baked potato and the best lentil soup in Washington, D.C.

During one such snow storm, I was in line for lunch at eh deli.  I ordered lentil sop, which was served to me in a Styrofoam bowl.  As I turned to leave, I spilled the entire bowl on the Swedish consular, who was standing behind me.  He was so polite that he insisted that I get back in line ahead of him to get a new bowl of soup.  I did, and immediately spilled the second bowl all over the floor.  Because most of those in line were diplomats, they didn’t say a word as my face and ears turned totally red, and the deli personnel came around the counter to clean up the mess I had made.  The third helping of the lentil soup was given to me in a bowl, placed in the center of a large tray so any spill would be caught in the tray and not by the Swedish consular.

All cultures have great soups. Some soups are light and make good starter and some make a meal on their own. Lentil soups are still my favorite.

Lentil Lemon Soup with Cilantro

http://www.youtube.com/watch?v=Krty6C34I2E

12         ounces lite tofu

6           cloves garlic

1            cup chopped fresh basil

4            tablespoons olive oil

1/8       teaspoons finely chopped fresh ginger

zest of one lemon

salt and pepper to taste

1           pound angel hair pasta

3          tablespoons bread crumbs

-In a food processor, puree tofu, garlic, basil, olive oil, lemon zest, ginger, salt and pepper.  Puree until you have smooth paste.  Spoon into large bowl.

-In a large pot, bring salted water to a boil.  Drop the pasta, stir and cook until al-dente.

-Drain the pasta and add to the basil paste while it is hot and mix well until the pasta is well coated.

-Spray a bundet cake pan with olive oil spray and sprinkle with the bread crumbs.  Spoon the pasta into the cake pan and press very firmly.

-Bake in a 375 degree oven for 25 minutes.

-Place large flat plate over the pan and turn the pan cake up-side down.  Slice and serve with tomato salad.

Serves 6-8

1       cup olive oil

4       medium onion, jullienne

1       pound lentils

6       cloves garlic, mashed

2       cups chopped cilantro

1/4  cup lemon juice

1/4  cup pomegranate molasses

salt and pepper to taste

1      loaf bread

1/2  cup pomegranate seeds, optional

-Heat 3 tablespoons of olive oil and saute 1/4 of the onion and saute for five minutes.  Wash the lentils and add to the onions.  Add 10 cups of water, salt and pepper and bring to boil.  Cook the lentil cooked but not mushy.  Remove the lentil from the stove and set aside.

-In a frying pan, heat the olive oil and fry the onions until caramelized.  Line a tray with paper towels.  Using slotted spoon, remove the onions from the oil and place over the paper towel.  Remove the pan from the stove and allow the oil to cool.  Place the frying pan with the oil on top of the stove.  Add the garlic and the cilantro and saute for couple of minutes.  Add the garlic and cilantro mixture to the lentils.

-Place the lentils back on the stove, add the lemon juice and the pomegranate molasses.  Bring back to a boil.  Adjust the seasoning.

-By hand, cut the dough into 1/4-inch balls and drop into the boiling lentils.  Cook over medium-low heat for 10 minutes.

-Spoon the lentils into deep serving platter.  Sprinkle with the caramelized onion and the pomegranate molasses.

serves 6-8

6     cup cooked garbanzo beans

4     tablespoons olive oil

1     medium carrot, chopped

1     medium onion, chopped

1     celery, finely chopped

2     cloves garlic, mashed

2     cups chopped  green cabbage

1     teaspoon chili paste or chili powder

1     16-ounce can crushed tomatoes

1     teaspoon sage

salt to taste

-In a heavy soup pot, heat the olive oil, and then saute the onion, the carrot and the celery for five minutes.

-Add the garlic, the sage, the chili paste and the cabbage.  Stir and cook for couple of minutes.

-Add the crushed tomatoes, the salt, half of the cooked garbanzo beans and 4 cups of water.  Bring to a boil, cover and simmer for 15 minutes.

-In a food processor, puree the rest of the garbanzo beans with 1 cup of water.  Add this puree into the soup.  Stir, adjust the seasoning and cook over low heat for 10 minutes.  Enjoy

Chili Paste

Make 1 cup

3         cups dried red pepper

1/4     cup olive oil

1         teaspoon sea salt

-Bring 8 cups of water to a boil.  Drop the pepper in the pot, bring back to a boil. Boil for couple minutes.  Turn off the heat and allow the pepper to rest for 4 hours.

-Squeeze the water out of the pepper and place in a blender with the oil and salt.  Puree into smooth paste.  Scope into a jar, cover with little olive oil and place in the refrigerator.

Rice and Vegetable Pilaf

serves 8

1/4       cup olive oil

1            small onion, chopped

1            clove garlic, mashed

2            cups frozen sweet peas, thawed

1            cup diced carrots

1            cup dried cranberries

1            cup boiled wild rice

2            cups Basmati rice

1            teaspoon allspice

1/4        teaspoon ginger

salt and pepper to taste

1/2        cup slivered almonds, toasted

1/2        cup pine nuts, toasted

-In a large heavy pot, heat the olive oil and saute the onion over medium heat for couple of minutes.  Add the garlic, the carrots and the dried cranberries.  Stir and add four and half cups of water to the vegetables.  Add the allspice, the ginger, the salt and the pepper and bring water to boil.

-Add the sweet peas, the wild rice and the Basmati rice.  Stir and bring back to a boil.  Cover and cook over very low heat for 15 minutes.  Turn off the heat.

-Allow the rice to rest for five minutes, and then spoon into large serving platter.  Sprinkle with the toasted almonds and pine nuts.