Lentil and Lamb Casserole
An easy winter casserole, high in nutrition, low in cost per serving
Dec 30, 2008
Lentils are a mainstay of Middle Eastern cuisine. The legumes are high in protein and other important nutrients, are easy to store and keep. They have been used for food in the Middle East, India and much of the Mediterranean rim since prehistoric times. Lentils, in fact, they have been found in archeological digs dating back some 8,000 years. They are related to beans and peas and grow two to a pod. They are not really eaten fresh, but are dried and stored for year ‘round use in traditional cuisines.
For a really healthy vegetarian version of this caserole , just omit the meat, substitute mushrooms for texture and cook with a vegetable –rather than beef or chicken – stock.
The lamb may also be substituted with either chicken pieces or cubed beef.
This is a version of one of those pretty ancient, and more or less universal, peasant dishes that is found throughout the Middle East.
Ingredients:
- 1 Pound of lamb – may be either ground or cubed, to your preference
- 1 Pound of Lentils. Soaked for several hours (or overnight)
- 1 Large Onion, Chopped
- 2 Cloves of Garlic, Minced
- 2 Celery Stalks, Chopped
- 3 Carrots, Chopped
- 5 Cups of Stock (Chicken, Beef or Vegetable)
- 3 Tablespoons of Olive Oil
- 1 Bay Leaf
- 1 Tablespoon Chaimen
- Salt and Pepper to Taste
- Lemon Juice to Taste
Method:
- Sauté the lamb, adding the onion, garlic, celery and carrots to softened and slightly caramellize.
- Drain the mixture and return to the pan.
- Add the Bay Leaf and Spice (But not the lemon juice)
- Add the Lentils (strained)
- Give a quick stir and the slowly add the stock to the pan.
- Cover and reduce the heat.
- Cook until the lentils are tender and stock is absorbed.
- Let sit for about ten minutes to let all the flavors marinate together.
- Drizzle lemon juice and extra virgin olive oil over the top before serving (to taste).
Like their botanical cousins, they can come in several colors; with red, brown or green being the most common. On their own, they have a very subtle flavor, slightly peppery, with earthy or nutty undertones.
Compared with many legumes and grains (like beans, split peas, dried chick peas, barley, millet etc), lentils are actually pretty quick to prepare. They are also high in protein, fiber, and other nutrients. Their subtle flavor also seems to give them the ability to easily take on whatever flavors and seasoning they are cooked with, making them ideal for a casserole or soup.
Before cooking lentils, it’s best to pick them over, removing any small pieces of stone or other debris (from the harvesting process) and any shriveled pieces. They should also be rinsed tan then drained, but – unlike dried beans or chick peas, there is no need to soak them for any period of time before cooking. When cooking lentils, add the salt later – adding it to the stock too early, will toughen them. Since lentils that are older or which have been stored longer will take longer to cook (because they lose moisture as they age), do not mix "old" lentils with "new" lentils for the best final product.
