Simple lentils

• 1 cup of puy lentils (green lentils will do as well)
• 2 stalks celery, finely chopped
• 2 garlic cloves
• 1 small red onion, finely diced
• 1-2 tsp lemon dill salt (or simply sea salt with some dried herbs)
• 1 tbsp tomato paste
• 3 cups of water

Hear two tbsp of olive oil in a saucepan; fry onions and chopped celery and add salt. When onions are soft, add tomato paste and fry for another minute. Add rinsed lentils, mix well to combine and pour in the water. Bring to a boil, turn hear down and simmer until the lentil are cooked, about 20-30 mins depending on the variety of lentils.

We’ve been nibbling on this one for the past few days.

A simple pâté that resembles liver pâté both in taste and consistency. It’s very simple to make and a great snack to have around.

Ingredients:

1 cup brown or green lentils
1 thumb-size piece kombu
2 cups water
1 tablespoon extra virgin olive oil
2 onions, chopped
1 cup walnut pieces
Ume plum vinegar
Water and/or extra vinegar

Directions:

Preheat oven to 300 F

Rince lentils and place in pot with kombu and water. Cover and bring to a boil over high heat. Reduce heat to simmer and cook until the water is absorbed. [She says 35-40 minutes, my lentils cooked in more like 20 mins]. Remove from heat, discard kombu and set lentils aside.

While lentils are cooking, crush or chop walnuts and roast on a parchment-lined cookie sheet for 12 minutes or until golden brown. [keep an eye on it so it doesn't burn]

In medium skillet over medium heat, sauté onion in olive oil until translucent (about 5 minutes). [I cooked a bit longer]

Place cooked lentils in a food processor with roasted walnuts, sauteed onions and a few dashes of vinegar. Add water and/or oil a tablespoon at a time and process until smooth. Season to taste with vinegar and serve at room temperature or cold. [We first ate it warm and it was good but its pâté taste really comes out when it's cold, worth making a day ahead].

Ingredients

1/2 cup black lentils

1 1/2 cup of water

3 small kale leaves, centre removed

3 sundried tomatoes

1 small lemon

1 tsp lemon peel

1 garlic

1 1/2 tbsp olive oil

1/2 tsp ground cumin

salt & pepper

Directions

1. Cook the lentils in water until done (about 20 mins)

2. Meanwhile chop the sundried tomatoes and the kale leaves and set aside

3. mix the lemon, olive oil, cumin, salt & pepper in a small bowl

4. Once the lentils are cooked, mix while still hot with the kale & tomatoes, add dressing and combine well. Eat either warm of cooled. I liked it warm.