Here are a few of the recipes chefs will demonstrate on stage at the National Lentil Festival in Pullman this weekend.

 

Gingered Shasta Lentil Dal, Prawn Skewers and Cilantro Jalepeño Chutney

From Jamie Callison, Washington State University School of Hospitality Business Management

For the lentils

3 tablespoons olive oil

½ cup sweet onion, peeled and small diced

2 tablespoons fresh ginger, peeled and chopped

2 teaspoons fresh garlic, peeled and minced

1 cup dried yellow or red lentils, rinsed and sorted

4 cups water

¼ teaspoon ground cumin

¼ teaspoon turmeric

½ teaspoon kosher salt

½ teaspoon mustard seed

1 teaspoon fresh lime juice

Kosher salt and freshly ground black pepper, to taste

In a small saucepan on low heat, sweat onion in oil until translucent. Add garlic and ginger, cook for 1 minute. Add lentils and continue cooking for about 1 minute. Add cumin, turmeric, salt, mustard seed, and water. Cook until the lentils are tender, about 25 minutes.

Note: The lentils should be firm, not crunchy. Add lemon and season with salt and pepper to taste.

Yield: 4 servings

For the prawn skewers

24 raw prawns, peeled, deveined and tail removed

For the marinade

¼ cup olive oil

¼ cup good quality dry white wine

1 teaspoon fresh lemon juice

2 teaspoons fresh thyme, chopped

1 teaspoon fresh rosemary, chopped

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

For the skewers

1 sweet red pepper, cut into 1-inch squares

1 sweet onion, cut into 1-inch squares

8 (6-inch) bamboo skewers, soaked in water for 2 hours prior to cooking

Marinate prawns for 8 to 12 hours. Remove prawns from marinade, coat onions and peppers with marinade. Skewer shrimp and vegetables onto skewers alternating product, to ensure color and flavor balance. Cook on hot grill just long enough for shrimp and vegetables to caramelize and fully cooked. Serve immediately.

Yield: 8 skewers or 4 servings

For the chutney

1 medium-size bunch fresh cilantro, washed and patted dry

1 jalapeño pepper, seeded, white core removed and chopped

1 ½ tablespoons canola oil

1 tablespoon almonds, chopped

2 teaspoons fresh ginger root, peeled and chopped

1 ½ teaspoons honey

½ teaspoon garlic, peeled and chopped

1 ½ teaspoons fresh lime juice

¼ teaspoon kosher salt

Remove large stems from cilantro. Blend all ingredients together in a food processor or with a hand-held immersion blender until almost smooth.

Cover and refrigerate until needed.

Yield: 4 servings of ½ cup each

Note: Always test the spiciness of the jalapeño prior to adding to recipe. If you prefer a spicier chutney, finely mince some of the seeds and white flesh from inside the jalapeño and add to chutney. Wear food-safe gloves when working with jalapeños.

Catalan Tomato Bread with Lentil Butter and Chorizo

From Hayden Smissen of Whole Foods

For the tomato bread

1 large beefsteak tomato

1 tablespoon salt

¼ to ½ cup olive oil

16 generous slices of baguette

Halve the tomato and squeeze each half to remove the seeds. Using a cheese grater, grate the tomato pulp side down until all of the pulp is removed, leaving only the skin. Discard the skin. Add the salt and olive oil, whisk together well. Leave this out at room temperature until you are ready to assemble, as it will intensify the tomato’s flavor. Spread the tomato pulp onto a generous slice of baguette, then add a layer of lentil butter. Finish by topping with more minced chorizo.

For the lentil butter

1 ½ cups dried brown lentils, rinsed and sorted

4 ½ cups water

1 clove garlic

1 tablespoon minced Spanish chorizo

¼ cup minced carrot

¼ cup minced onion

¼ cup minced potato

¼ cup minced celery

1 tablespoon smoked paprika

2 teaspoon salt

½ cup olive oil

Combine all ingredients except for the olive oil into a pot and bring to a boil. Immediately reduce to a simmer. Continue simmering 20 to 25 minutes, or until lentils are soft but haven’t lost their shape. Strain the liquid into a bowl, reserving it for the next step. Puree all ingredients, slowly adding the olive oil. If the puree is too thick, add the reserved cooking liquid one tablespoon at a time. Set aside and chill.

Yield: 4 servings

Lentil Haystack No Bake Cookies

From Jamie Callison, WSU School of Hospitality Business Management   

¼ cup dried brown lentils, rinsed and sorted

2 cups water

2/3 cup milk

½ cup margarine

1 cup peanut butter

1 ½ cups granulated sugar

¼ cup unsweetened baking chocolate

2 teaspoons vanilla extract

5 cups quick-cooking oats

2 cups sweetened coconut flakes

In a small saucepan simmer lentils in the water with a pinch of salt until tender, approximately 25 minutes. Remove ¼ of the lentils and set aside. Strain off any of the cooking liquid, and then add milk to the remaining lentils, heat until just warm.

Blend together the milk and lentils in a food processor or with a hand-held immersion blender until smooth, set aside. Melt margarine in a saucepan, add peanut butter, melt together while mixing. Once peanut butter and margarine are melted together, incorporate the lentil-milk puree.

Mix sugar and cocoa together and then add to the hot mixture. Stirring constantly, bring mixture to quick boil and then remove from the heat. Stir in the vanilla. Put coconut, reserved lentils and quick-cooking oats into a large bowl. Pour the hot saucepan mixture over oats, lentils and coconut, then fold and mix thoroughly.

Using desired size scoop or tablespoon, scoop onto parchment paper and refrigerate.

Yield: 48 (1.5-ounce) cookies

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