Lentil & Sweet Potato Soup with Bacon & Cilantro

Happy New Year! It’s been a while, hasn’t it? My fingers feel stiff and rusty from lack of blogging. Or maybe it’s the frigid weather. Yes, it’s frigid in Miami! While you Michiganders and Minnesotans are probably scoffing at our Floridian fragility, 40-degree weather is unheard of down here and I’m freezing. It doesn’t help that we don’t even know how to turn the heat on. So, what to do when it’s cold out? Make soup, of course.

In Italy, it’s good luck to eat lentils on New Year’s Day. I think everyone’s looking for a little luck this year because my local grocery store was completely sold out of lentils all week. I had to pilfer some from my mom’s pantry (thanks Mom!). So I’m kicking off 2010 on Bitchin’ Camero with lucky lentils and a resolution to blog more often and redesign the site. Here’s hoping.

This recipe is actually an adaptation from my favorite Christmas present – Thomas Keller’s Ad Hoc at Home cookbook (thanks Tom!). If you’re going to buy one cookbook this year, this should be it. Not only is it spectacularly beautiful, it’s full of all kinds of tips for mastering home cooking, from essential cookware to building the perfect salad dressing. Did I mention the hundreds of amazing recipes? I am in love with this book. It’s all about showcasing good ingredients in interesting ways. Like the Roasted Beet and Potato Salad with Smoked Salmon and Soft-cooked Eggs we had last night. Sounds weird, but tastes like heaven.

This soup caught my attention immediately. Sweet potatoes, lentils, bacon and cilantro are definitely a few of my favorite things. Of course I decided to make this before work, and the recipe ended up being too much for me to handle in the morning, so I simplified it a bit. When I have more time, I’ll be making it Thomas Keller’s way and I’m sure it will blow my mind. As it turns out, the simplified version is pretty darn good, too. A little smoky from the bacon and curry powder, a little sweet from the potatoes, carrots and onions, and brightened up with cilantro and sherry vinegar. For me, it’s the perfect bowl of soup and the perfect way to ring in this rather nippy new year.

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Pancetta Parmesan Lentils with Smoked Paprika Oil

I live off of lentils. For someone who’s often too busy, too tired or too lazy to soak beans overnight, lentils are the perfect option. No overnight soaking and they cook up in just a half an hour. Not to mention that they’re some of the healthiest food around. Full good things like protein, fiber, iron and vitamins. They’re a veritable powerhouse of awesome.

And what better to pair this health food with than cured pork, aged cheese and flavored oil? Like bacon, everything is better with pancetta. It gives the lentils a subtle porky flavor. Onions and garlic add aroma. Lemon and sherry vinegar give the lentils a bite. Shaved Parmesan cheese and smoked paprika oil lend them a richness that balances everything out and makes this a meal. These lentils are hearty, deeply flavorful and delicious. One of my favorite quick lunches.

If your lentil experience is limited to soup, give these a try. You’ll be singing the praises of the lowly lentil in no time.

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Grilled Mahi over Curried Lentils

I heard somewhere that eating lentils on New Year’s Day is supposed to bring you wealth and luck in the upcoming year, so I did a little poking around. Wikipedia confirms that this is in fact a tradition on the island of Malta, and the tradition goes all the way back to Roman times. Does it still count if you eat them just a few days after New Year’s Day? I think so, but if I’m wrong at least lentils are as tasty as they are good for your health and wealth.

For a really healthy mid-week dinner, I simmered French lentils with sauteed carrots and onions and spiced them up with Madras Curry Powder. A little lemon and olive oil and you’ve got a beautiful base for grilled fish. The Mahi fillets were marinated all day in olive oil, soy sauce and mustard seeds, which makes for a super moist fillet with a little bite to it. A perfect way to ring in the New Year and hopefully bring a little luck to your 2009.

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double curry lentils

Last week, Heidi posted a delicious-looking chickpea and bulgur recipe that reminded me of a forgotten tub of bulgur that’s been sitting in my pantry. I had every intention of making her recipe, but I found a big bag of beautiful French lentils (how’s that for alliteration?) cozying up to the bulgur and grabbed those instead.

I should use bulgur more often. It has a low glycemic index, which helps keep energy levels from spiking and crashing and it cooks quickly — always useful. I also had a can of coconut milk, which pairs beautifully with curry. I wanted the spice of Thai food and the warming aroma of Indian food, so I used both Thai red curry paste and Maharajah-style curry powder to flavor the broth. Everything was brightened with fresh lime juice, cilantro and mint. I love how flavorful and nutritious this meal turned out, and I’m sure my husband loved that he only had to wash one pot.

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red lentils & quinoa

Red lentils are my go-to when I need to make lunch before work. I particularly like lentils because they’re a good source of protein and they cook relatively quickly. I can throw a bunch of ingredients in a pot and they simmer while I have coffee, breakfast and get ready to go to work. I usually start the lentils at about 7:15 and they’re ready at around 7:45 – 7:50.

While most people think I’m insane for getting out of bed before 6 AM, I work late hours and have a long commute, so mornings are my time to workout, relax a bit and get some stuff done. If I wait until after work, I’m almost certainly too tired to do much other than make dinner and get in bed. But, I digress.

I added some quinoa to my usual lentil recipe for some extra protein and complex carbs. Everything was seasoned with Indian spices for earthiness and then brightened up with lemon and cilantro. A tasty and filling lunch.

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