As the years have gone by, I’ve come to appreciate Bob’s Red Mill more and more for many reasons, but especially these two: One, they’re getting what were once difficult-to-find whole grains, legumes, and other ingredients (unsweetened coconut, for example), into mainstream American markets. The other has been their willingness to respond to trends in food and to create or find new and innovative products, like well-performing gluten-free flour, or fava and chickpea flours.
My team and I were sad to learn about Bob Moore’s passing in February at the age of 94. Bob was an innovator, and we were lucky to have him in our world, and we’re lucky to know that his legacy will live on — he has a terrific team that believes heartily in his mission.
Because we’re committed to transparency, we wanted to let you know that we’re getting compensated to promote Bob’s. We try to be thoughtful about how we make money, and so we only partner with brands and organizations that we know well and believe in. Bob’s is one of those, and we’re glad to have reasons to promote them. — mb
With the sun swinging upward in the sky toward summer, now is the perfect time to lift lentils from their winter stews and soups and bring them into the light.
The bundle of recipes here feature the three most common types of lentils — French green, red, and brown — so that they shine as mains, sides, or components in meals and snacks. Here’s a salad that works with or without salmon; a creamy and versatile vegan twist on refried beans; and a stir-fry loaded with sprouts you grow in a jar. These new ideas will even bring around the folks who think lentils have a muddy taste. (The sprouts are unbelievably sweet and nutty.)
Let’s get going — we’re eager to get outside and play.
Warm Lentil-and-Spinach Salad with Pan-Roasted Salmon
French lentils are the mottled green du Puy or “petite” varieties that look like teeny, glistening river pebbles. They’ve got a pleasant, herbaceous taste and keep their shape when tender, which makes them perfect for salad. The warm dressing here is bright with the classic combination of coarse mustard, lemon juice, olive oil, and tarragon. But only the usual shallot is cooked along with the lentils so the flavor is tamed and comes at your mouth from two places in the same bite. You don’t need much (if any) salmon here, but if you go that route, Mark’s cooking method from Fish: The Complete Guide to Buying and Cooking is absolutely a must. Get the beans going first, then get everything else ready. The greens are flexible: Use as little or as much spinach as you like or substitute arugula, watercress, or baby lettuce. Serve with baguette and a crisp Viognier or Chenin Blanc or iced lemon verbena tea.
Refried Red Lentils with Tajín Salsa
Yes, you can have vegan refried beans from scratch with a perfectly seasoned homemade salsa, made as rich as traditional lard-laced pintos—in well under an hour. How is that even possible? With a one-skillet technique based on red lentils, unsweetened coconut cream, and canned diced tomatoes. The recipe here takes advantage of the spice blend of the moment, Tajín. But don’t worry, the ingredient list gives you an easy work-around if you don’t have a bottle. Be sure to check out the list that follows for additions and accompaniments. Then eat these refrieds as you would any others, or spread a layer on the bottom of a big plate and top with a tangle of dressed salad or lightly cooked vegetables.
Stir-Fried Sprouted Lentils with Broccoli and Chicken
What better way to welcome Spring than sprouting your own lentils? You transform a simple legume into sweet, nutty-tasting tidbits that eat like string beans. (Actually, these sprouts are good all year long but let’s not ruin this romantic moment.) All it takes is a few days planning ahead; the process is easy and totally worth the minimal attention. If you’re still not convinced, use the variation that uses quickly-simmered lentils. The method here is what Kerri calls “fry-stirring,” where you avoid handling raw meat by cooking whole cuts then slicing before adding back to the stir-fry.
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