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Fast & Easy Dinner: Spicy Thai Curried Lentils

partysugar — Thu, 05 Nov 2009 12:50:09 -0800

If you don't cook with lentils on a regular basis, you should start experimenting with them. The small legumes cook quickly, are filling, and can be served with everything from chorizo to arugula. Not to mention they're supposed to help you lose weight!

This recipe combines lentils with sweet potatoes, red pepper, and cauliflower. The exotically flavored dish is seasoned with coconut milk and red curry paste. It's a hearty and healthy vegetarian meal, so get the recipe now and read more.

Spicy Thai Curried Lentils
From Woman's Day

Ingredients

1 cup brown lentils, picked over and rinsed
1 can (14 oz) vegetable broth
1 cup canned lite coconut milk (not cream of coconut), stirred well before measuring
11⁄2 Tbsp red curry paste or 2 tsp red curry powder
3 cups fresh cauliflower florets
1 large sweet potato, peeled, cut in 3⁄4-in. chunks
1 red pepper, coarsely chopped
1⁄4 cup basil, finely shredded
1⁄4 cup cilantro leaves, finely chopped

Directions

Mix lentils, broth, coconut milk and curry in a large saucepan. Simmer, covered, 15 to 20 minutes until lentils are almost tender.
Place cauliflower, sweet potato and red pepper on lentils. Return to a simmer, cover and cook 10 to 12 minutes until vegetables and lentils are tender.
Sprinkle servings with the basil and cilantro.

Serves 4.

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Monday's Leftovers: Warm Kielbasa and Lentil Salad

YumSugar — Mon, 16 Mar 2009 07:50:10 -0700

In Poland, pork sausage - like yesterday's leftover kielbasa - is traditionally served with fried onions, sautéed pierogi dumplings, or potatoes, but if you're looking for something that's a little lighter, consider an unusual kielbasa and lentil salad.

Here, the kielbasa is drained of most of its fat, combined with tender lentils and skillet-browned fennel, tossed in a mustard vinaigrette, and served with crunchy frisée leaves. Make this nutritious salad alternative when you read more.

Warm Kielbasa and Lentil Salad
From Bon Appétit

Ingredients

1 1-pound package dried lentils
3 carrots, peeled, thinly sliced
2 celery stalks, chopped
2 teaspoons salt
1/3 cup malt vinegar or apple cider vinegar
2 tablespoons coarse-grained Dijon mustard
1 1/2 teaspoons sugar
2 tablespoons plus 1/2 cup olive oil
1 pound fully cooked smoked kielbasa sausage, thinly sliced
3 garlic cloves, peeled, flattened
1 large fennel bulb with fronds, bulb and fronds chopped and reserved separately
5 green onions, chopped
2 heads frisée lettuce or 1 large head curly endive, separated into leaves

Directions

Place lentils, carrots and celery in heavy large saucepan. Add enough cold water to cover. Stir in salt and bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 20 minutes. Drain. Transfer lentil mixture to bowl.
Meanwhile, whisk vinegar, mustard and sugar in small bowl to blend; set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add kielbasa and sauté until brown, about 5 minutes. Using slotted spoon, transfer to paper towels. Cover to keep warm.
Pour off any fat from skillet and discard. Add remaining 1/2 cup oil to skillet; heat over medium heat. Add garlic and stir until golden, about 2 minutes. Discard garlic. Add fennel bulb to skillet and sauté until crisp-tender, about 4 minutes. Add green onions and stir 1 minute. Whisk in vinegar mixture and bring to boil. Pour fennel mixture over lentils. Toss to coat. Season with salt and pepper.
Line large shallow bowl with frisée leaves. Spoon in lentil salad. Arrange kielbasa slices atop lentils. Sprinkle with chopped fennel fronds and serve.

Serves 6 as a first course, or 4 as a main course.

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Come Party With Me: Indian Dinner - Menu

partysugar — Tue, 24 Feb 2009 09:00:40 -0800

Watching the radiant Slumdog Millionaire cast at the Oscars and the clips from the lush film made me hungry for Indian culture - and Indian food. I've decided to round up an intimate group and host an informal Indian dinner. My girlfriend Emily is bringing the wonderful soundtrack from the film and I'm in charge of the menu.

With fewer people traveling due to the economy, this is a great way to experience an exotic culture in the comfort of your own kitchen. Cooking a meal is more affordable than purchasing a plane ticket, so consider brightening up a Winter's evening with this lively get-together. Jump-start the party with Padma Lakshmi's crispy turkey rolls with mint and date dipping sauce; they should be ready and waiting for guests to arrive.

Shrimp tikka with mango chutney is fragrant, flavorful, sweet, and spicy. For the main course, serve chicken with a fresh, tangy cilantro sauce, white rice, and green lentils with lemon slices and popped mustard seeds. To entice your tastebuds with these dishes, read more.

Crispy Turkey Kathi Rolls With Mint-and-Date Dipping Sauce
From Food and Wine

Ingredients

1 1/2 tablespoons canola oil, plus more for frying
1/2 cup finely chopped onion
1 1/2 teaspoons minced, peeled fresh ginger
1/2 teaspoon minced garlic
1/2 teaspoon Madras curry powder
1/2 teaspoon amchoor*, optional
3/4 pound ground turkey
1 tablespoon soy sauce
2 tablespoons minced basil
1 tablespoon fresh lemon juice
Salt
Sixteen 6-inch flour tortillas, warmed
Mint-and-Date Dipping Sauce, recipe below

Directions

In a large skillet, heat the 1 1/2 tablespoons of canola oil. Add the onion, ginger and garlic and cook over moderate heat, stirring a few times, until the onion is translucent, about 5 minutes. Add the curry powder and amchoor and cook, stirring, until the spices become fragrant, about 1 minute.
Add the turkey and soy sauce and cook, breaking up the meat, until no trace of pink remains in the turkey, about 10 minutes. Stir in the basil and lemon juice and season with salt.
In a medium saucepan, heat 2 inches of canola oil to 350° over moderately high heat.
Lay a tortilla on a work surface and spoon 2 tablespoons of the turkey filling across the lower third of it. Roll the tortilla around the filling, folding in the sides as you roll. Secure the rolls with 2 toothpicks. Repeat to form the remaining rolls.
Fry the rolls 3 or 4 at a time, turning once, until browned and crisp, about 4 minutes per batch. Drain on paper towels. Remove the toothpicks and serve the rolls with the Mint-and-Date Dipping Sauce.

Makes 16 rolls.

Make Ahead: the fried rolls can be kept at room temperature for up to 2 hours. Reheat in the oven before serving.

*Amchoor, dried mango powder, adds a distinctive tart flavor to foods. It’s available at Indian markets and from kalustyans.com.

Mint-and-Date Dipping Sauce

2 cups mint leaves
3 pitted Medjool dates, finely chopped
1 serrano chile, seeded and chopped
3 tablespoons fresh-squeezed lemon juice
2 tablespoons water
Salt

In a blender, combine the mint leaves, dates, serrano chile, lemon juice and water and puree until smooth. Transfer the dipping sauce to a bowl and season with salt. Serve at room temperature. The dipping sauce can be prepared up to 4 hours ahead and kept at room temperature until serving.

Makes about 1 cup.

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Shrimp Tikka With Fresh Mango Chutney
From Gourmet

Ingredients

For shrimp:
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 teaspoons ground garam masala
3/4 teaspoons turmeric
1/8 teaspoons grated nutmeg
2 pound large shrimp in shell, peeled, leaving tail fan attached
For chutney:
1 teaspoon ground cumin
1 (3/4-pound) unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 to 2 teaspoons minced fresh jalapeño with seeds
3 tablespoons fresh lime juice
3 tablespoons thinly sliced mint
3 tablespoons chopped cilantro
10 (12-inch) wooden skewers, soaked in water 30 minutes
lime wedges, for serving

Directions

Marinate shrimp: purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.
Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Make kebabs: prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray. Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Alternately, shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total. Serve with chutney.

Serves 6.

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Chicken With Cilantro
From Saveur

Ingredients

4 whole cloves
4 cardamom pods
2–3 bay leaves
1⁄2 tsp. ground cinnamon
2 tbsp. ground coriander
1 cup plain yogurt
Salt
2 whole boneless skinless chicken breasts, cut into large pieces
5 tbsp. vegetable oil
Pinch ground asafetida (can be found at most Indian markets)
2 bunches fresh cilantro, trimmed and chopped, plus additional leaves for garnish
1 tsp. sugar
6 serrano chiles, seeded and halved
2⁄3 cup coconut milk

Directions

Place cloves, cardamom pods, and bay leaves in a spice grinder. Grind to a fine powder, transfer to a large bowl, and stir in cinnamon and coriander.
Mix in yogurt and season with salt. Add chicken; turn to coat evenly. Cover and marinate in refrigerator for 2 hours.
Reserving marinade, remove chicken and shake off excess yogurt. Heat oil in a large nonstick pan over medium heat.
Add asafetida, allow to sizzle for about 5 seconds, then increase heat to high. Add chicken and brown, turning frequently, for about 10 minutes.
Add marinade, cilantro, and sugar to pan. Season to taste with salt and cook, stirring occasionally, for 5 minutes.
Add chiles and cook, stirring, until soft, about 3 minutes.
Stir in coconut milk, then reduce heat to low and simmer until sauce thickens, about 10 minutes. Transfer to a platter, garnish with cilantro leaves, and serve with rice.

Serves 4.

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Madhur's Green Lentils With Lemon Slices
From Martha Stewart

Ingredients

1 cup green lentils (about 6 ounces)
3/4 teaspoon coarse salt
3 tablespoons finely chopped fresh cilantro
1 lemon, peeled, pith removed, and thinly sliced crosswise
3 tablespoons olive oil
1/2 teaspoon brown mustard seeds
2 hot dried red chiles
2 cloves garlic, lightly crushed and peeled

Directions

Bring lentils and 3 cups water to a boil in a heavy-bottomed pan. Cook, partially covered, until very tender, 40 to 45 minutes.
Stir in salt and cilantro; remove from heat. Add 8 lemon slices; stir to combine. Transfer to a serving bowl; set aside.
Heat oil in a small saute pan over medium-high heat; add mustard seeds. After a few seconds, seeds should begin to pop; add chiles.
When chiles have darkened, add garlic; stir to combine. Top lentils with mustard seed mixture.

Serves 4.

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Yummy Links: From Indoor Grilling to Lentil Salad

partysugar — Tue, 20 Jan 2009 09:15:40 -0800

Winter is an opportune time to bring the grilling indoors. - Serious Eats
A pro-life group is upset over Krispy Kreme's free inauguration doughnuts. - Eat Me Daily
Six ways to use citrus as cocktail garnishes. - The Kitchn
Speaking of citrus, broiled grapefruit is a simple, healthy dessert. - The Epi-Log
Looking back at George W. Bush's top 10 food moments. - Endless Simmer
Lentil salad with goat cheese crostini is a gourmet, on-the-go lunch. - Chow

Source

Come Party With Me: Tree Trimming - Menu

partysugar — Tue, 02 Dec 2008 10:41:43 -0800

I've invited some friends over this Friday for a holiday cocktail party. Since everyone (including moi!) will be attending a jewelry sample sale before, the snacks must be prepared in advance. Crostini with lentil and green olive spread can be made the night before the party. My dad will bake the brie with mango chutney twenty minutes before we arrive, so it's warm and gooey the second we walk in the door. A smoked salmon platter with dill sour cream waits chilled in the fridge and mini beef slider patties cook quickly.

To look at these recipes, which would be awesome for any holiday event, read more.

Crostini With Lentil and Green Olive Salad
From Food and Wine

Ingredients

1/2 pound lentils, preferably from Abruzzi, rinsed and picked over
1 small onion
1 garlic clove
1 bay leaf
1/2 dried red chile
1/2 pound green olives, pitted and coarsely chopped
1 large celery rib, thinly sliced
1 large shallot, minced
1/4 cup extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons red wine vinegar
Salt and freshly ground pepper
24 small thin slices crusty country bread
1 small fresh red chile, very thinly sliced lengthwise

Directions

Preheat the oven to 400°. In a medium saucepan, generously cover the lentils with water. Add the onion, garlic, bay leaf and dried chile and bring to a simmer. Cover and cook over low heat until the lentils are tender, about 30 minutes. Drain the lentils, reserving 1/4 cup of the cooking liquid; discard the bay leaf and chile.
In a medium bowl, mash 1 cup of the lentils with a potato masher, then stir in the remaining lentils.
Add the olives, celery, shallot, 1/4 cup of olive oil and the vinegar. Season with salt and pepper and stir in the reserved 1/4 cup of cooking liquid.
Arrange the bread slices on a cookie sheet and bake for about 8 minutes or until thoroughly crisp. Drizzle the crostini with olive oil and generously spoon the lentil salad on top. Garnish the crostini with slivers of red chile and serve.

Serves 6-8.

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Brie With Chutney
From Better Homes and Gardens

Ingredients

1 8-ounce round Brie cheese
5 tablespoons mango chutney
Assorted crackers

Directions

Preheat oven to 325°F. Split brie in half horizontally.
Snip any large pieces of chutney. Place bottom half of cheese in a small shallow ovenproof dish. Top with 4 tablespoons of the chutney. Top with remaining cheese half. Spread remaining 1 tablespoon chutney over top of cheese.
Bake, uncovered, for 15 to 20 minutes or until cheese is softened but not runny. Serve with crackers.

Serves 4 - 6.

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Smoked Salmon Platter with Dill Sour Cream
From Bon Appétit

Ingredients

1 pound sliced smoked salmon
1/4 cup sour cream
2 teaspoons chopped fresh dill
2 tablespoons chopped shallots
1 tablespoon capers, rinsed and drained
Crackers or bread

Directions

Arrange salmon slices on large platter.
Mix sour cream and dill in small bowl to blend. Season to taste with salt and pepper.
Spoon sour cream mixture in center of salmon. Sprinkle shallots and capers over salmon. Serve salmon platter with crackers or bread.

Serves 8.

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Mini Beef and Sage Sliders With Gorgonzola
From Every Day With Rachael Ray

Ingredients

12 mini dinner rolls, split
1 garlic clove, halved
Extra-virgin olive oil for liberal drizzling
1 1/2 pounds ground sirloin
1 tablespoon Worcestershire sauce
10 fresh sage leaves, finely chopped
1 large shallot, finely chopped
2 tablespoons flat-leaf parsley, finely chopped
Salt and freshly ground pepper
2 cups baby spinach, thinly sliced
3/4 pound Gorgonzola cheese, crumbled

Directions

Preheat broiler to high. Place the rolls on a broiler pan and toast until golden. Rub with the garlic and drizzle with olive oil.
In a medium bowl, combine the beef with the Worcestershire sauce, sage, shallot and parsley; season with salt and pepper. Divide into 4 equal pieces and form 3 sliders from each piece, 12 mini sliders total.
Heat a large skillet over medium-high heat with a drizzle of oil.
Cook the sliders for 3 minutes on the first side and 1 to 2 minutes on the other side for medium.
Top each bun bottom with some spinach, a slider and a few cheese crumbles. Place under the broiler to melt the cheese a bit, about 30 seconds, then set the bun tops in place.

Makes 12 sliders.

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Fast & Easy Dinner: Halibut With Lentils and Mustard Sauce

YumSugar — Tue, 02 Dec 2008 06:45:53 -0800

If you're looking to impress on a weeknight, then this seasonal entrée will certainly do the trick. The halibut takes on a French twist when it's served over a bed of sweet potatoes and lentils, and topped with mustard-tarragon sauce. Save a little extra sauce, whisk with olive oil and toss with fresh greens - et voilà! You've got a salad to add to the mix. Get the recipe when you read more.

Halibut With Lentils and Mustard Sauce
From Real Simple

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 medium sweet potato, peeled and cut into 1⁄4-inch pieces
2 1/2 cups low-sodium chicken broth
1 1/4 cups green lentils, rinsed (1/2 pound)
Kosher salt and black pepper
4 6-ounce pieces halibut fillet
1/4 cup Dijon mustard
1/4 cup dry white wine
1 chopped fresh tarragon

Directions

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 6 minutes.
Add the garlic and sweet potato and cook, stirring, for 1 minute. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with 1/2 teaspoon each salt and pepper.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the fish with 1/4 teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side.
In a bowl, whisk together the mustard, wine, and tarragon. Drizzle over the fish and lentils.

Serves 4.

Yield: Makes 4 servings

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The Amazing Rice: Indian Rice With Red Lentils

partysugar — Thu, 25 Sep 2008 10:30:43 -0700

Like David Chang, I believe this year is all about rice. It's a delicious and ancient staple consumed by more than half the world's population. There are more than 7,000 varieties of rice and countless cultural preparations, so I've decided it's time to race around the world in the comforts of my own kitchen. Naturally I'm inviting you to join me on my rice adventures as I travel the globe experimenting with risotto, sushi, gumbo, and everything in between. To get things started, let's head to India with this rice and lentils with raita. It's healthy, fast, and delicious. Learn how I made it and read more.

Indian Rice and Lentils with Raita
From Food and Wine

Ingredients

3 tablespoons vegetable oil
2 medium onions, thinly sliced
5 whole black peppercorns
5 cardamom pods
5 whole cloves
2 dried red chiles
1 cinnamon stick
1 cup jasmine rice or other long-grain rice, rinsed
1 cup red lentils, rinsed
3 1/2 cups hot water
Kosher salt
1 medium cucumber-peeled, seeded and thinly sliced
1 cup plain, nonfat Greek yogurt
2 jalapeños, seeded and very finely chopped
1 small garlic clove, very finely chopped
Freshly ground pepper

Directions

In a medium saucepan, heat the vegetable oil. Add the sliced onions and cook them over high heat, stirring occasionally, until they are golden brown, about 10 minutes. Transfer half of the onions to a plate.

Add the peppercorns, cardamom, cloves, chiles and cinnamon stick to the onions in the saucepan and cook over moderately high heat for 1 minute, stirring.
Stir in the rice, lentils, water and 2 teaspoons of salt and bring to a boil. Reduce the heat to moderately low, cover and simmer for 15 minutes, until the water is absorbed and the rice and lentils are tender.

Meanwhile, in a medium bowl, toss the sliced cucumber with the yogurt, jalapeños and garlic and season with salt and pepper.

Gently fluff the rice and lentils with a fork and discard the whole spices. Transfer the rice to a platter, garnish with the reserved onions and serve with the cucumber raita.

Serves 4.

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Monday's Leftovers: Mustard-Crusted Pork, Carrots & Lentils

YumSugar — Mon, 22 Sep 2008 06:45:31 -0700

If you have pork tenderloin on hand, this recipe takes just around half an hour. The dish is inspired by the rustic elegance of French country fare. The household condiment mustard is used to make a crust that seals in the pork's flavorful juices. Pair the meat with prepared lentils and carrots, and you have a hearty meal. To get the recipe, read more.

Mustard-Crusted Pork With Carrots And Lentils
From Gourmet

Ingredients

1 pound precut fresh carrot sticks
5 1/2 tablespoons olive oil, divided
1 (1 1/4-pound) pork tenderloin
2 tablespoons Dijon mustard, divided
1/4 cup fine dry bread crumbs
2 garlic cloves, smashed
2 fresh thyme sprigs
2 (15-ounce) cans lentils, rinsed and drained
2/3 cup reduced-sodium chicken broth

Directions

Preheat oven to 425°F with rack in middle.
Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
Transfer pork to pan with carrots and roast until carrots are browned and tender, about 15 to 22 minutes, or until an instant-read thermometer inserted into center of meat registers 140 to 145°F.
Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through.
Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.

Serves 4.

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Soup's On: Lentil Soup

partysugar — Thu, 17 Jan 2008 11:48:31 -0800

The other day, when I asked my sister what kind of soup she wanted for dinner, she quickly replied lentil. I researched some recipes and started chopping vegetables. Later when we sat down to dinner I realized she was only kidding! Luckily the soup was hearty and delicious and my entire family enjoyed it. The original recipe has you puree the soup, but I left it chunky for texture. The croutons add a nice crunch, but don't directly affect the flavor of the soup. Paired with a green salad and a glass of red wine, this is one excellent Winter meal. To see how I made it, read more.

Lentil Soup
From Food & Wine magazine

1 tbsp. unsalted butter, plus 1 tablespoon melted butter
1 tbsp. extra-virgin olive oil
5 ounces Serrano ham or lean bacon*, cut into 1/2-inch dice
1 large onion, finely chopped
1 medium leek, white and tender green parts only, finely chopped
1 large carrot, finely chopped
2 quarts plus 1/2 cup chicken stock or low-sodium broth
2 cups brown lentils (3/4 pound), rinsed and picked over
2 cups firm-textured white bread, cut into 1/2-inch dice
1/2 cup heavy cream
Salt and freshly ground pepper

Preheat the oven to 350°F. In a large saucepan, melt the 1 tbsp. of butter in the olive oil.

Add the Serrano ham, onion, leek, and carrot and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.

Add the stock and lentils and bring to a boil over moderately high heat. Simmer the soup over low heat, stirring occasionally, until the lentils are tender, about 45 minutes.

Meanwhile, on a baking sheet, toss the diced bread with the melted butter and bake for 8 minutes, or until browned.

Puree the soup in a blender in batches**; transfer the puree to a clean saucepan. Add the cream, bring to a simmer and season with salt and pepper.

Serve the soup in bowls, garnished with the croutons.

Serves 8.

Make ahead: The soup can be refrigerated for up to 3 days. The croutons can be kept in an airtight container overnight.

*Sadly I could not find Serrano ham anywhere so I used bacon.
**I opted not to puree the soup.

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Sunday Dinner: Salmon With Beets and Lentils

partysugar — Sun, 13 Jan 2008 01:28:11 -0800

In my opinion, dried beans are totally underrated in America. I rarely ate them growing up and cook them only when I remember to soak them overnight. However, lentils - one of my favorite types of beans - don't require overnight soaking. They're incredibly flavorful and filling, but they do need at least a half an hour on the stove, so set aside time to make this meal. Paired with flaky, melt in your mouth salmon, juicy beets, and an orange mustard sauce, these lentils make for a hearty, delectable Sunday dinner. For the recipe, read more.

Salmon With Beets and Lentils
From Martha Stewart

3 fresh small beets, (about 10 ounces), trimmed and scrubbed
Salt and freshly ground black pepper
1/2 cup dried lentils, rinsed
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 clove garlic
2 fresh sprigs thyme
1 1/2 teaspoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon ground coriander
4 six-ounce salmon fillets, skin on
1 large shallot, finely chopped
1/3 cup dry white wine
1 1/2 pounds fresh spinach, washed and stemmed
1/4 cup fresh orange juice
1 tablespoon Dijon mustard
Vegetable-oil cooking spray

In a saucepan of cold water, bring the beets and 1/4 teaspoon salt to a boil. Reduce heat, and simmer until tender, about 30 minutes.
Drain and cool. Peel beets, and cut into 1/4-inch pieces; set aside.
Combine 1 cup water, lentils, stock, garlic, thyme, and 1/4 teaspoon salt in a saucepan; bring to a boil. Reduce heat; simmer until tender, about 30 minutes.
Drain; remove thyme stems and garlic. Add oil, 1 tablespoon balsamic vinegar, and 1/8 teaspoon pepper; toss, and keep warm. (If preparing in advance, warm over low heat before assembling dish).
Heat oven to 375 degrees.
Combine coriander and 1/4 teaspoon each salt and pepper; rub over salmon flesh. Spray a cast-iron skillet with vegetable-oil spray, and place over medium heat. When heated, add salmon, flesh side down, and cook until browned, about 3 minutes. Turn fillets, add shallots, and place skillet in oven. Cook about 4 minutes, or until cooked through.
Meanwhile, place spinach in a metal steamer basket over boiling water; season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover, and steam until just wilted.
Remove and discard salmon skin; keep salmon warm.
Place skillet over medium-high heat, and add wine, scraping pan with a wooden spoon. Reduce by half, and add orange juice, mustard, and remaining tablespoon balsamic vinegar. Add beets, and cook until heated through. Adjust seasoning, if desired.
Arrange lentils and spinach on plates; place a salmon fillet on top. Spoon beets and sauce over, and serve.

Serves 4.

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