I love these ! Somebody try them!

1 bag dry lentils
1 large or two nedium onion, not vidalia
Salsa to taste. I like medium hot chunky.
shredded sharp cheddar cheese
two bay leaves
salt and fresh ground pepper

Rinse lentils in colander and pick any boogers out.
Put them in a largish pot with two inches of cold water on top and two bay
leaves.
Bring to a boil, turn down to a low simmer. They will be done in 20 minutes.
While lentils cook, chunk and brown onions in a smidge of olive oil. You
want them browned but plump, a little smaller than bite sized but not finely
chopped.
When lentils are plump and soft, stir in salsa a little at a time, tasting
as you go. You want a little tang, and a nice color. Go easy so as not to
overwhelm the flavor of the lentils.
Dump onions in.
Salt and fresh ground pepper to taste.
Sprinkle with shredded cheddar when serving.

In article >,
"cybercat" > wrote:

> I love these ! Somebody try them!
>
> 1 bag dry lentils
> 1 large or two nedium onion, not vidalia
> Salsa to taste. I like medium hot chunky.
> shredded sharp cheddar cheese
> two bay leaves
> salt and fresh ground pepper
>
> Rinse lentils in colander and pick any boogers out.
> Put them in a largish pot with two inches of cold water on top and two bay
> leaves.
> Bring to a boil, turn down to a low simmer. They will be done in 20 minutes.
> While lentils cook, chunk and brown onions in a smidge of olive oil. You
> want them browned but plump, a little smaller than bite sized but not finely
> chopped.
> When lentils are plump and soft, stir in salsa a little at a time, tasting
> as you go. You want a little tang, and a nice color. Go easy so as not to
> overwhelm the flavor of the lentils.
> Dump onions in.
> Salt and fresh ground pepper to taste.
> Sprinkle with shredded cheddar when serving.

Sounds "interesting" but the salsa is too much for my sensibilities.
Glad you love it, though!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Lots of new stuff in the last couple days.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "cybercat" > wrote:
>
>> I love these ! Somebody try them!
>>
>> 1 bag dry lentils
>> 1 large or two nedium onion, not vidalia
>> Salsa to taste. I like medium hot chunky.
>> shredded sharp cheddar cheese
>> two bay leaves
>> salt and fresh ground pepper
>>
>> Rinse lentils in colander and pick any boogers out.
>> Put them in a largish pot with two inches of cold water on top and two
>> bay
>> leaves.
>> Bring to a boil, turn down to a low simmer. They will be done in 20
>> minutes.
>> While lentils cook, chunk and brown onions in a smidge of olive oil. You
>> want them browned but plump, a little smaller than bite sized but not
>> finely
>> chopped.
>> When lentils are plump and soft, stir in salsa a little at a time,
>> tasting
>> as you go. You want a little tang, and a nice color. Go easy so as not to
>> overwhelm the flavor of the lentils.
>> Dump onions in.
>> Salt and fresh ground pepper to taste.
>> Sprinkle with shredded cheddar when serving.
>
> Sounds "interesting" but the salsa is too much for my sensibilities.

Jill will say the same thing.


> Glad you love it, though!


Loving food is not a problem around here. Loving something pretty good
for me is a bit on the rare side.

"Melba's Jammin'" > wrote
> Sounds "interesting" but the salsa is too much for my sensibilities.

I should have said, any kind of tomato. I have used a squirt of ketchup. But
I like the onions and green peppers in salsa. All you need is a little tang
and color, because lentils alone are poopy colored.

> In article >,
> "cybercat" > wrote:
>
>
>>I love these ! Somebody try them!
>>
>>1 bag dry lentils
>>1 large or two nedium onion, not vidalia
>>Salsa to taste. I like medium hot chunky.
>>shredded sharp cheddar cheese
>>two bay leaves
>>salt and fresh ground pepper

That's basically what i do with black eyed peas. I get a bit of garlic
in there but otherwise.....
--
JL

"Mr. Joseph Littleshoes Esq." > wrote:>
> That's basically what i do with black eyed peas. I get a bit of garlic in
> there but otherwise.....
> --

I love BEPs! I love them best in Hoppin John, made with just bacon
crisped under the broiler and onions, served over rice. A little tomato is
nice in it too.

On Aug 11, 2:44*pm, "cybercat" > wrote:
> "Mr. Joseph Littleshoes Esq." > wrote:>
>
> > That's basically what i do with black eyed peas. *I get a bit of garlic in
> > there but otherwise.....
> > --
>
> I love BEPs! I love them best in Hoppin John, made with just bacon
> crisped under the broiler and onions, served over rice. A little tomato is
> nice in it too.

There's a Syrian deli here that does what they call "Legume Salad",
which
is basically substituting BEPs for the bulgur in tabouli. I've got a
bowl
of it (made by me, not by the nice woman at the deli) waiting for
tomorrow's lunch. I use frozen BEPs, because canned ones are too
soft, and dried ones take too long to cook.

Cindy Hamilton

cybercat wrote:
> "Mr. Joseph Littleshoes Esq." > wrote:>
>
>>That's basically what i do with black eyed peas. I get a bit of garlic in
>>there but otherwise.....
>>--
>
>
> I love BEPs! I love them best in Hoppin John, made with just bacon
> crisped under the broiler and onions, served over rice. A little tomato is
> nice in it too.
>
>

Hopping John is great i make a big pot 2 or 3 times a year, i have easy
access to pigs knuckles so i start a stock with them and add all the
other ingredients. When the soup is done i take the knuckles apart,
return the meat & small cleaned bones to the soup. The bones stay in
the soup, don't get served to any one, and, i think, continue to add
flavor as the soup is reheated.

Gots to have molasses in there and some BBQ sauce.

But i can be quite content with just some black eyed peas cooked in
plain water and served with a dash of cayenne.

If you have ever made a lentil loaf, try doing the same sort of thing
with black eyed peas, delicious sliced cold & thin for sandwiches or
fried up till lightly browned & served with eggs (over easy) and bacon.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"Mr. Joseph Littleshoes Esq." > wrote
> If you have ever made a lentil loaf, try doing the same sort of thing with
> black eyed peas, delicious sliced cold & thin for sandwiches or fried up
> till lightly browned & served with eggs (over easy) and bacon.

Yum!

On Aug 11, 11:18*am, Melba's Jammin' >
wrote:
> In article >,
> > *"cybercat" > wrote:
> > I love these ! Somebody try them!
> > [snip recipe].
> > Sprinkle with shredded cheddar when serving.
>
> Sounds "interesting" but the salsa is too much for my sensibilities. *
> Glad you love it, though!
> --
The salsa is fine by me, but the cheese seems to me completely
superfluous. -aem

"aem" > wrote in message
...
On Aug 11, 11:18 am, Melba's Jammin' >
wrote:
> In article >,
> > "cybercat" > wrote:
> > I love these ! Somebody try them!
> > [snip recipe].
> > Sprinkle with shredded cheddar when serving.
>

> --
>The salsa is fine by me, but the cheese seems to me completely
>superfluous. -aem

You could leave it off. Sometimes I do.

On Tue, 11 Aug 2009 11:57:38 -0700 (PDT), aem >
wrote:

>On Aug 11, 11:18*am, Melba's Jammin' >
>wrote:
>> In article >,
>> > *"cybercat" > wrote:
>> > I love these ! Somebody try them!
>> > [snip recipe].
>> > Sprinkle with shredded cheddar when serving.
>>
>> Sounds "interesting" but the salsa is too much for my sensibilities. *
>> Glad you love it, though!
>> --
>The salsa is fine by me, but the cheese seems to me completely
>superfluous. -aem
>
The cheese would be decoration. You can layer cheese, salsa and some
chopped green onion in the middle of the dish for a pretty
presentation.

--
I love cooking with wine.
Sometimes I even put it in the food.

Barb wrote:

>> I love these ! Somebody try them!
>>
>> 1 bag dry lentils
>> 1 large or two nedium onion, not vidalia
>> Salsa to taste. I like medium hot chunky.
>> shredded sharp cheddar cheese
>> two bay leaves
>> salt and fresh ground pepper
>>
>> Rinse lentils in colander and pick any boogers out.
>> Put them in a largish pot with two inches of cold water on top and two
>> bay leaves.
>> Bring to a boil, turn down to a low simmer. They will be done in 20
>> minutes.
>> While lentils cook, chunk and brown onions in a smidge of olive oil. You
>> want them browned but plump, a little smaller than bite sized but not
>> finely chopped.
>> When lentils are plump and soft, stir in salsa a little at a time,
>> tasting as you go. You want a little tang, and a nice color. Go easy so
>> as not to overwhelm the flavor of the lentils.
>> Dump onions in.
>> Salt and fresh ground pepper to taste.
>> Sprinkle with shredded cheddar when serving.
>
> Sounds "interesting" but the salsa is too much for my sensibilities.
> Glad you love it, though!


I think it sounds fine, but hardly something to crow about. It's just
lentils cooked with normal seasonings, adding store-bought salsa and cheese
when they're done. Sandra Lee makes more elaborate and tastier dishes all
the time. But lentils with salsa and brown rice sustained my mother when she
was dying of cancer and couldn't keep much food down. That's got to count
for something, the fact that cyber**** managed to come up with a recipe fit
for terminal cancer patients.

Lentils are a stable in Indian cuisine, and there is a wide range of lentil
varieties available, each of them different from the others. I cooked them
frequently before getting married, but seven or eight years ago, one of
Lin's friends fed her a "lentil loaf" from which she's still traumatized, so
it's extremely rare for them to appear on our table now.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Barb wrote:

> I think it sounds fine, but hardly something to crow about.
> Bob

What most of us post is nothing to crow about, Bob. You and modom are
the most interesting cookers around here, IMO. And modom left. Most of
the rest of us just bumble and stumble along, posting with the thought
that what we do might inspire someone else to do the same or better.
And as I see it, it's on topic!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Lots of new stuff in the last couple days.

Barb wrote:

>> I think it sounds fine, but hardly something to crow about.
>
> What most of us post is nothing to crow about, Bob.

But crowing is exactly what was done: "I love these! Somebody try them!"
Like a parakeet getting all worked up because it saw its own reflection.


> You and modom are the most interesting cookers around here, IMO. And
> modom left.

modom and *I*? I think you're giving me *way* too much credit! What with
you, koko, Christine, Julian Vrieslander and Cindy Fuller, Victor, Gloria,
Kathleen, any of several posters named Lynn(e), and even Steve Wertz, I
learn a *lot* from reading here. (I apologize to another dozen people I
didn't name, but whose names belonged on that list)

Bob

On Thu, 13 Aug 2009 08:03:10 -0700, Bob Terwilliger wrote:

> Barb wrote:
>
>>> I think it sounds fine, but hardly something to crow about.
>>
>> What most of us post is nothing to crow about, Bob.
>
> But crowing is exactly what was done: "I love these! Somebody try them!"
> Like a parakeet getting all worked up because it saw its own reflection.
>
>> You and modom are the most interesting cookers around here, IMO. And
>> modom left.
>
> modom and *I*? I think you're giving me *way* too much credit! What with
> you, koko, Christine, Julian Vrieslander and Cindy Fuller, Victor, Gloria,
> Kathleen, any of several posters named Lynn(e), and even Steve Wertz, I
> learn a *lot* from reading here. (I apologize to another dozen people I
> didn't name, but whose names belonged on that list)
>
> Bob

maybe so, but i don't think that that gives you license to slap anyone who
you don't think is up to that standard.

and the people you *do* slap seem to be on a specific list of people who
have ****ed you off for some other reason.

blake

On Wed, 12 Aug 2009 20:58:53 -0700, "Bob Terwilliger"
> wrote:

>Lin's friends fed her a "lentil loaf" from which she's still traumatized, so
>it's extremely rare for them to appear on our table now.

That's too bad. Lentils are one of those things we really do
like, but there are only 7 days in a week and there are so many other
things to cook that we don't eat them as often as we could/should.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Boob Twilly" pontificated:
>
> Lentils are a stable in Indian cuisine.

Neigh! ! !

Sheldon whinnied:

>> Lentils are a stable in Indian cuisine.
>
> Neigh! ! !

LOL Good catch.

Bob

cybercat wrote:
> I love these ! Somebody try them!
>
> 1 bag dry lentils
> 1 large or two nedium onion, not vidalia
> Salsa to taste. I like medium hot chunky.
> shredded sharp cheddar cheese
> two bay leaves
> salt and fresh ground pepper
>
> Rinse lentils in colander and pick any boogers out.
> Put them in a largish pot with two inches of cold water on top and two bay
> leaves.
> Bring to a boil, turn down to a low simmer. They will be done in 20 minutes.
> While lentils cook, chunk and brown onions in a smidge of olive oil. You
> want them browned but plump, a little smaller than bite sized but not finely
> chopped.
> When lentils are plump and soft, stir in salsa a little at a time, tasting
> as you go. You want a little tang, and a nice color. Go easy so as not to
> overwhelm the flavor of the lentils.
> Dump onions in.
> Salt and fresh ground pepper to taste.
> Sprinkle with shredded cheddar when serving.

Sounds good, I will give your recipe a try. When my children were
little, they said lentils looked like dog ticks. :-( Kids!


Becca

"Becca" ha scritto nel messaggio

> Sounds good, I will give your recipe a try. When my children were >
> little, they said lentils looked like dog ticks. :-( Kids!
>
>
> Becca

Ewww, they do! And I never noticed.

"Giusi" > wrote in message
...
>
> "Becca" ha scritto nel messaggio
>
>> Sounds good, I will give your recipe a try. When my children were >
>> little, they said lentils looked like dog ticks. :-( Kids!
>>
>>
>> Becca
>
> Ewww, they do! And I never noticed.
>

:{ Now I have to go eat my good lentils with my eyes closed.

"Becca" > wrote
>
> Sounds good, I will give your recipe a try.

Thank you.

On Aug 11, 2:03*pm, "cybercat" > wrote:
> I love these ! Somebody try them!
>
> 1 bag dry lentils
> 1 large or two nedium onion, not vidalia
> Salsa to taste. I like medium hot chunky.
> shredded sharp cheddar cheese
> two bay leaves
> salt and fresh ground pepper
>
> Rinse lentils in colander and pick any boogers out.
> Put them in a largish pot with two inches of cold water on top and two bay
> leaves.
> Bring to a boil, turn down to a low simmer. They will be done in 20 minutes.
> While lentils cook, chunk and brown onions in a smidge of olive oil. You
> want them browned but plump, a little smaller than bite sized but not finely
> chopped.
> When lentils are plump and soft, stir in salsa a little at a time, tasting
> as you go. You want a little tang, and a nice color. Go easy so as not to
> overwhelm the flavor of the lentils.
> Dump onions in.
> Salt and fresh ground pepper to taste.
> Sprinkle with shredded cheddar when serving.

Sounds like Mejedra with salsa & cheese! I love plain Mejedra (I
carmelize the onions though), never tried it like this.

Maybe next time I will.

Kris

"Kris" > wrote

>Sounds like Mejedra with salsa & cheese! I love plain Mejedra (I
>carmelize the onions though), never tried it like this.

I never heard of Mejedra. I will google it . ...

>Maybe next time I will.

If you do, let me know what you think. It is so simple, quick, and
inexpensive, I am surprised I like it so much. My vegetarian teenage neice
even likes it.

On Tue, 11 Aug 2009 14:19:30 -0700 (PDT), Kris >
wrote:

>On Aug 11, 2:03*pm, "cybercat" > wrote:
>> I love these ! Somebody try them!
>>
>> 1 bag dry lentils
>> 1 large or two nedium onion, not vidalia
>> Salsa to taste. I like medium hot chunky.
>> shredded sharp cheddar cheese
>> two bay leaves
>> salt and fresh ground pepper
>>
>> Rinse lentils in colander and pick any boogers out.
>> Put them in a largish pot with two inches of cold water on top and two bay
>> leaves.
>> Bring to a boil, turn down to a low simmer. They will be done in 20 minutes.
>> While lentils cook, chunk and brown onions in a smidge of olive oil. You
>> want them browned but plump, a little smaller than bite sized but not finely
>> chopped.
>> When lentils are plump and soft, stir in salsa a little at a time, tasting
>> as you go. You want a little tang, and a nice color. Go easy so as not to
>> overwhelm the flavor of the lentils.
>> Dump onions in.
>> Salt and fresh ground pepper to taste.
>> Sprinkle with shredded cheddar when serving.
>
>Sounds like Mejedra with salsa & cheese! I love plain Mejedra (I
>carmelize the onions though), never tried it like this.
>
>Maybe next time I will.
>
Isn't the rice mixed into Mejedra? I like your caramelized onion idea
though. Nice touch!


--
I love cooking with wine.
Sometimes I even put it in the food.

On Aug 11, 6:12*pm, sf > wrote:
> On Tue, 11 Aug 2009 14:19:30 -0700 (PDT), Kris >
> wrote:
>
>
>
>
>
> >On Aug 11, 2:03*pm, "cybercat" > wrote:
> >> I love these ! Somebody try them!
>
> >> 1 bag dry lentils
> >> 1 large or two nedium onion, not vidalia
> >> Salsa to taste. I like medium hot chunky.
> >> shredded sharp cheddar cheese
> >> two bay leaves
> >> salt and fresh ground pepper
>
> >> Rinse lentils in colander and pick any boogers out.
> >> Put them in a largish pot with two inches of cold water on top and two bay
> >> leaves.
> >> Bring to a boil, turn down to a low simmer. They will be done in 20 minutes.
> >> While lentils cook, chunk and brown onions in a smidge of olive oil. You
> >> want them browned but plump, a little smaller than bite sized but not finely
> >> chopped.
> >> When lentils are plump and soft, stir in salsa a little at a time, tasting
> >> as you go. You want a little tang, and a nice color. Go easy so as not to
> >> overwhelm the flavor of the lentils.
> >> Dump onions in.
> >> Salt and fresh ground pepper to taste.
> >> Sprinkle with shredded cheddar when serving.
>
> >Sounds like Mejedra with salsa & cheese! I love plain Mejedra (I
> >carmelize the onions though), never tried it like this.
>
> >Maybe next time I will.
>
> Isn't the rice mixed into Mejedra? *I like your caramelized onion idea
> though. *Nice touch!
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.- Hide quoted text -
>
> - Show quoted text -

I *believe* Mejedra is the whole kit & kaboodle, including the rice.
I may be wrong, but my recipe is lentils, rice, carmelized onions,
salt & pepper. Some also add cumin, but I actually like it more
simple.

A very "comfort food" dish, to me at least.

Kris

On Tue, 11 Aug 2009 14:03:31 -0400, "cybercat" >
wrote:

>I love these ! Somebody try them!
>

I will! I have all the ingredients on hand and I had planned to make
lentils in the next couple of days. Did you serve it with rice?

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Tue, 11 Aug 2009 14:03:31 -0400, "cybercat" >
> wrote:
>
>>I love these ! Somebody try them!
>>
>
> I will! I have all the ingredients on hand and I had planned to make
> lentils in the next couple of days. Did you serve it with rice?
>

No, we just eat it like a thick soup/stew. Let me know what you think. Be
sure to use the tomato stuff you prefer, be it plain tomato sauce or salsa
or whatever. It just needs a little tang and a little color. It doesn't need
the sprinkle of cheese but I think it is all of these flavors together that
make it so good. The browned chunky onions, lentils, tomato and sharp
cheddar.

"sf" > wrote in message
...
> On Tue, 11 Aug 2009 14:03:31 -0400, "cybercat" >
> wrote:
>
>>I love these ! Somebody try them!
>>
>
> I will! I have all the ingredients on hand and I had planned to make
> lentils in the next couple of days.

They are best on the third day. And I do like a little shredded cheddar,
esp. when I add water to thin the soup a bit.

On Wed, 12 Aug 2009 16:08:09 -0400, "cybercat" >
wrote:

>
>"sf" > wrote in message
.. .
>> On Tue, 11 Aug 2009 14:03:31 -0400, "cybercat" >
>> wrote:
>>
>>>I love these ! Somebody try them!
>>>
>>
>> I will! I have all the ingredients on hand and I had planned to make
>> lentils in the next couple of days.
>
>They are best on the third day. And I do like a little shredded cheddar,
>esp. when I add water to thin the soup a bit.
>
A little cheese never hurts bean soup!

--
I love cooking with wine.
Sometimes I even put it in the food.

cybercat wrote:
> I love these ! Somebody try them!

We've been making something quite similar to this. Instead of salsa, we
use crushed tomatoes and several other herbs and spices normally used
for salsa, and we also add a can of corn.

Fast and easy to prepare, it's a 'regular' in our menu.

cybercat wrote:
> I love these ! Somebody try them!
>
> 1 bag dry lentils
> 1 large or two nedium onion, not vidalia
> Salsa to taste. I like medium hot chunky.
> shredded sharp cheddar cheese
> two bay leaves
> salt and fresh ground pepper
>
> Rinse lentils in colander and pick any boogers out.
> Put them in a largish pot with two inches of cold water on top and two bay
> leaves.
> Bring to a boil, turn down to a low simmer. They will be done in 20 minutes.
> While lentils cook, chunk and brown onions in a smidge of olive oil. You
> want them browned but plump, a little smaller than bite sized but not finely
> chopped.
> When lentils are plump and soft, stir in salsa a little at a time, tasting
> as you go. You want a little tang, and a nice color. Go easy so as not to
> overwhelm the flavor of the lentils.
> Dump onions in.
> Salt and fresh ground pepper to taste.
> Sprinkle with shredded cheddar when serving.
>
>
>
>
>
Sounds good. I like lentils. I usually make a soup flavored with
rosemary and tomatoes and topped with a dollop of sour cream.


Tracy