Lentils have not enjoyed the most glamorous of reputations. Perhaps it's because they're so healthy that the rebellious child in us wants to throw a hissy-fit. After all, no one wants to be preached to, do they? Or perhaps there's a bit of culinary snobbery going on - can something so cheap and accessible really be such a top-class food? But the truth is that sometimes, it's none of these. Some people just think lentils don't taste nice. The chances are that they've never tasted lentils cooked really, really well, in dish.
From everything I can find, the name "Amish" is just added to the recipe to give it color. Certainly the idea that you make a dessert from scratch and that you share a recipe and starter with friends is becoming quaint in our modern world. Maybe that's why the "Amish" part seems to resonate: you can imagine horse and buggy people making this bread and dropping by a neighbor's house to share the bounty.
200 g red split lentils, washed; one litre of water; two thin slices of ginger; teaspoon of turmeric; 1 teaspoon of salt; 3 tablespoons of vegetable oil; 1-2 teaspoon of cumin seeds; teaspoon cayenne pepper; 1-2 teaspoons of ground coriander; fresh coriander to serve.
Combine the lentils and the water and bring to the boil. Scoop off any scum from the top. Add the ginger and the turmeric. Cover the pot, leaving the lid slightly ajar, and simmer for 1 hours. Stir regularly during the last 30 minutes or so, as the lentils will begin to thicken and stick to the bottom of the pot. Discard the ginger.
I like a 5-day baking cycle. The traditional friendship bread has a 10-day cycle that you'd think was set in stone. It is perfectly OK to bake the bread more often. I like to take a cup of the starter for my one loaf recipe before I feed the starter. Also, please note that it is OK to cut your starter amounts in half. I tend not to share my "friendship" bread (is that mean?) so I feed my starter with 1/2 cup of flour, sugar and milk. When you are ready to bake, put one cup of starter in your mixing bowl. Then add: 1/2 cup oil 3 eggs 1/2 tsp. salt 1 tsp. vanilla 1 1/2 tsp. cinnamon 1 cup sugar 2 cups flour 1 tsp. baking powder 1/2 tsp. baking soda You can add nuts or raisins or other fruit to the batter. Pour the batter into two greased loaf pans and bake at 325 degrees for 40 minutes. When a knife comes out clean, you know it is done.
Heat some olive oil and gently fry the vegetables, garlic and chili until soft (about 10 minutes). Add the tomatoes and herbs. Simmer for a couple of minutes, and then add the lentils. Cover with cold water (you can use stock, too), bring to the boil and simmer for about 25 minutes or until tender. During this time, cook the sausages. Pour the lentil mixture over the sausages, garnish with parsley or shavings of Parmesan cheese, and serve. If your lentil-critic isn't converted after tasting these, then you'd probably best accept that there's simply no hope. You'll have to indulge your lentil passion alone.
From everything I can find, the name "Amish" is just added to the recipe to give it color. Certainly the idea that you make a dessert from scratch and that you share a recipe and starter with friends is becoming quaint in our modern world. Maybe that's why the "Amish" part seems to resonate: you can imagine horse and buggy people making this bread and dropping by a neighbor's house to share the bounty.
200 g red split lentils, washed; one litre of water; two thin slices of ginger; teaspoon of turmeric; 1 teaspoon of salt; 3 tablespoons of vegetable oil; 1-2 teaspoon of cumin seeds; teaspoon cayenne pepper; 1-2 teaspoons of ground coriander; fresh coriander to serve.
Combine the lentils and the water and bring to the boil. Scoop off any scum from the top. Add the ginger and the turmeric. Cover the pot, leaving the lid slightly ajar, and simmer for 1 hours. Stir regularly during the last 30 minutes or so, as the lentils will begin to thicken and stick to the bottom of the pot. Discard the ginger.
I like a 5-day baking cycle. The traditional friendship bread has a 10-day cycle that you'd think was set in stone. It is perfectly OK to bake the bread more often. I like to take a cup of the starter for my one loaf recipe before I feed the starter. Also, please note that it is OK to cut your starter amounts in half. I tend not to share my "friendship" bread (is that mean?) so I feed my starter with 1/2 cup of flour, sugar and milk. When you are ready to bake, put one cup of starter in your mixing bowl. Then add: 1/2 cup oil 3 eggs 1/2 tsp. salt 1 tsp. vanilla 1 1/2 tsp. cinnamon 1 cup sugar 2 cups flour 1 tsp. baking powder 1/2 tsp. baking soda You can add nuts or raisins or other fruit to the batter. Pour the batter into two greased loaf pans and bake at 325 degrees for 40 minutes. When a knife comes out clean, you know it is done.
Heat some olive oil and gently fry the vegetables, garlic and chili until soft (about 10 minutes). Add the tomatoes and herbs. Simmer for a couple of minutes, and then add the lentils. Cover with cold water (you can use stock, too), bring to the boil and simmer for about 25 minutes or until tender. During this time, cook the sausages. Pour the lentil mixture over the sausages, garnish with parsley or shavings of Parmesan cheese, and serve. If your lentil-critic isn't converted after tasting these, then you'd probably best accept that there's simply no hope. You'll have to indulge your lentil passion alone.
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