Wednesday, February 3, 2010

mmm... lentils...

yes, i know it may seem a little odd to some of you, but i like lentils. love them, actually. and so do the kids. all of them. and so does charlie, it would seem. but that's a whole other story. anyway, i posted a recipe the other night for lentil and spinach soup, which i stole (and had to alter a little bit, admittedly) from Jamie Oliver. and oooooooh, is that soup good!!!


would it surprise you to know that i have more lentil recipes up my sleeve? ok, granted, one isn't much of a recipe. it's a lentil casserole i learned from a friend in bible college, and always remembered it, even though i didn't make until about 10 years later. i'll admit, i was a little scared. scared that it wasn't really as good as i remembered. scared that the kids would hate it. scared that i would screw it up somehow (though how, i don't know, since it's the absolute simplest recipe ever!! and there's the lentil and sausage soup that the kids love. we just had some leftovers tonight and it was to die for. seriously. i would take a bullet for this soup. ok, maybe i'm exaggerating a little bit. but not much, gentle reader. it's just that good.

i'll start with the lentil casserole, since you can just click on "lentil and sausage soup" above, and it will take you to the recipe. so, here's the recipe for the casserole.

oh, wait! before i start, let me remind you that i "learned" this recipe by looking at what my friend had made. not watching while he made it, just looking at the finished product. so yeah, there really won't be much for quantities. i just add till it looks right.

Dave's Lentil-icious Casserole

  • some lentils. k, lots of them, since they make up the main part of the dish. but it's soooo worth it, so go nuts with them. i'd say, fill the casserole dish about 1/2 to 2/3 full with lentils, cooked.
  • 1 can of diced tomatoes
  • feta cheese
  • garlic
  • olive oil
preheat oven to 300 to 350F. (why do i even bother posting my own recipes here? LOL)
add lentils, tomatoes and generous amounts of feta into casserole dish. throw in some crushed garlic. drizzle with olive oil. not too much, mind you. just some. (wow, even i want to cry reading that line. LOL) maybe 1-2 seconds of pouring. hope that helps. mix together.
toss into the oven and bake... till it looks done. not too long, though. say, 30 mins? keep an eye on it. you'll know when it's done.

ok, now to be honest, i cheat. it's just easier. instead of using a can of plain ol' diced tomatoes, i use a can of bruschetta tomatoes. it's awesome. it already has olive oil, garlic and herbs mixed in. so really, when i make this casserole, it only has three ingredients. super easy. and perfect for when you're rushed. i think the other short-cut you can take is to use a can of lentils. they're already cooked, so you don't have to worry about that. i don't use them, though, due to the high amounts of salt in canned beans. and really, lentils are probably one of the easiest, quickest beans to cook, so it doesn't really take much more work.

and really, this has to be one of the simplest and yummiest recipes i have. it's also pretty cheap. i figured it out once, and i can make this casserole for less than $5. the biggest expense is the feta, but i love feta, so i consider it worth it. and really, i use feta in a lot of other things (eg, spinach salad and my favourite pasta sauce... which i might also post, since it's just that good), so i get good value from this "decadence."

again, i thought of posting the lentil sausage soup recipe, but it's kind of long, and i already linked to it, twice now, so i'll just leave it for now. but seriously, check it out, because it's delicious! everyone here loves it. i've made it twice already and bram asked me tonight if i could make it every night.

mmmm... lentils...


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