Ham + Lentils = great comfort food!

This recipe is based on the traditional French "petit salé aux lentilles". However, I changed the ingredients to make it easier and also a bit cheaper: I used red lentils and ham steak. It's a great unique dish, ideal for winter days.

Serves 2
Preparation time: 10 minutes
Cooking time: 25 minutes
Difficulty: *

Ingredients:

- 1 tablespoon olive oil
- 1/2 pound ham steak, cut into small cubes

- 1 cup red lentils

- 2 cups water + 1 chicken or vegetable broth cube (Knorr) OR 2 cups liquid broth

- 1 small onion, chopped

- fresh parsley, chopped
- pepper

Heat the oil in a large saucepan. Add the chopped onion and the cubed ham. Cook until caramelized.

Rinse the lentils and add them to the saucepan. Stir in the lentils and mix.

Add the water + broth cube or the liquid broth.

Bring to the boil then reduce the heat to low. Cover and let cook for about 25 minutes. Check and mix the preparation from time to time. If the liquid is absorbed too quickly, add some. Add pepper.

This dish will be already salted because of the ham and the broth. I would recommend to check the seasoning and to add salt only if necessary.

Remove from the heat, top with the chopped parsley and let stand for 5 minutes. Serve.

Dahl: Indian Lentil Soup

The Dahl (also spelt Dal, Dalh or Daal) is a vegetarian dish, traditionally prepared with pulses. For this recipe, I used red lentils. Deliciously spiced and flavored, this recipe is easy to make and can be served with rice, vegetables, naan or roti (wheat-based flat bread), or as a side dish with Indian curries.
The dahl is an excellent source of proteins. Enjoy!

Serves 4/6
Preparation time: 15 minutes
Cooking time: 40 minutes
Difficulty: *

Ingredients:
- 200g red lentils

- 2 tablespoons lemon juice

- 1 tablespoon fresh coriander leaves (or parsley - but you'll have less flavor), chopped

- 1/2 teaspoon chili pepper flakes

- 2 inches (5 cm) piece fresh ginger, cut into slices

- 1 tablespoon vegetable oil

- 2 cloves garlic, crushed

- 1 small onion, finely chopped

- 1/2 teaspoon ground turmeric

- 1/2 teaspoon mustard seeds

- 1 teaspoon ground coriander

- 1 teaspoon cumin seeds

- salt

In a pan, bring to the boil the lentils and 3 cups (750ml) water.

Reduce the heat. Add the ginger and turmeric powder and cover. Simmer for about 25 minutes or until tender. Make sure you stir occasionally to prevent sticking.

Remove the ginger and add salt (about 1/2 teaspoon).

In a frying pan, heat the oil, add the garlic, onion and mustard seeds. Cook over medium heat for about 5 minutes. When the onion is golden, add the cumin seeds, ground coriander and chili pepper flakes and cook for 2/3 minutes.

Add this preparation to the lentils and stir. Add 1/2 cup water and cook on low heat for 5 minutes. Add the lemon juice and season to taste.

Sprinkle with the coriander.