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Lentils

Spring 2009

Lentils

Local. Delicious.
Neglected.

Our first night in the Yucatan this past December, my wife ordered lentil soup. Flavored with bacon and garnished with plantain and lime, it was delicious. Odds are that it was made with Pardina lentils grown here on the Palouse. In fact, you may be more likely to eat Palouse lentils in Latin America, India, or Turkey than in Washington.

I may be exaggerating a little, but seriously, when is the last time you ate lentils? Given that Washington is one of the largest producers of lentils in the world, we are curiously unacquainted with this versatile and tasty legume. Lentils … » More …

Yucatecan lentil soup recipe (Tim’s interpretation)

lard

medium yellow onion, chopped fine

large clove garlic, minced (I actually use much more than this, but don’t want to scare people off)

2-3 slices of good thick bacon, chopped

a little Mexican oregano

1 chipotle pepper (canned in adobo sauce)

1 cup pardina lentils

large tomato, chopped, or 8 oz. canned chopped tomato

6 cups water

plantain

hardboiled egg

Melt a couple of tablespoons lard over medium heat in medium dutch oven. Cook onions and garlic until translucent, 5-10 minutes. Add bacon and cook for 5 minutes. Add tsp. or so of Mexican oregano and stir. Add mashed up pepper and cook for … » More …