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January 29, 1995 | By Colleen Pierre, FOR THE INQUIRER
If you're looking for a hearty but low-fat lunch, try lentils. They're a modern miracle health food as old as the hills. Probably the first cultivated legumes, lentils have been grown for food since 7000 B.C., according to food historians. Lentils are the most digestible of all the legumes, and the easiest to prepare. Unlike most beans, lentils don't have to be soaked, and can be cooked, from scratch, in just 15 to 20 minutes. Health benefits abound. Just one cup of cooked lentils provides 232 calories, 18 grams of protein, 40 grams of carbohydrate, and only a trace of fat and sodium.
FOOD
February 14, 2013
Makes 8 to 10 servings 1 onion, peeled and    quartered 6 ounces (approximate-    ly 11 slices) bacon or    pancetta Small handful fresh    parsley 1 clove garlic, peeled 2 tablespoons olive oil 3 cups lentils, brown or    green, rinsed 14-ounce can diced    tomatoes, plus 12/3    cups cold water to    rinse out 2 bay leaves 21/2 quarts chicken or ...
FOOD
June 9, 2016
Serves 6 to 7 as a vegan center-of-the plate dish 2 pounds beets 21/4 teaspoons sea salt, plus more to taste 9 ounces (11/4 cups) Beluga lentils 4 ounces carrots, finely diced 3 cloves garlic 1 dried chili de árbol 6 to 8 ounces tender beet greens or rainbow chard 2 tablespoons extra-virgin olive oil 1 large red onion (8-9 ounces), quartered and thinly sliced 11/2 tablespoons balsamic vinegar 1 recipe Agave Lemon Vinaigrette (see note)
FOOD
November 3, 2011 | By Maureen Fitzgerald, Inquirer Food Editor
This is an excerpt from Maureen Fitzgerald's cooking blog, "My Daughter's Kitchen. " Lentil soup is one of those staples you can turn to as the weather turns chilly. If you have a few basics on hand, this is a soup you can throw together, with a soothing, hearty result. It comes with a punch of protein without the heaviness of meat. It's exactly the kind of recipe I'm trying to pass along to my daughter - easy, healthy, and cheap - for the cooking blog we have started.
FOOD
August 7, 2015
Lentils are rich in fiber and contain a steak's worth of protein, folate, iron, phosphorous, and potassium. Adding cherry tomatoes, cucumber, and red bell pepper pumps up their nutritional profile. Although these quick-cooking legumes are basically interchangeable in recipes, green lentils retain their shape when cooked. Summer Lentil Salad Makes 6 servings 1 cup green lentils 1 cup cherry tomatoes, halved 1 medium cucumber, not peeled, seeded and chopped 1 red bell pepper, chopped 1/2 medium red onion, chopped 3 tablespoons white wine vinegar 1 tablespoon olive oil 2 teaspoons Dijon mustard 2 cloves garlic, minced Fresh ground black pepper 1 tablespoon fresh minced mint 1 tablespoon capers, rinsed and drained 1/4 cup chopped walnuts, toasted 1/4 cup crumbled reduced-fat feta cheese 1. Cook lentils in boiling water according to package directions until tender.
FOOD
January 7, 2016
Makes 4 servings / enough for 2 batches of socca. 10 medium carrots, cut in half widthwise, and quartered lengthwise 1 large onion plus one small onion Extra virgin olive oil 1 tablespoon cumin 1½ to 2 tablespoons red curry paste, dependent on spice tolerance 1 medium lime, juiced 1 cup coconut milk 1/2 cup black lentils Salt 2 tablespoon cilantro 2 batches socca (see recipe) 1. Preheat oven to 400 degrees F. Line two baking sheets with aluminum foil.
FOOD
March 22, 1992 | By Leslie Land, SPECIAL TO THE INQUIRER
Leg of pork can be trimmed so that there's very little fat. And the salt in hams that have been cured can be balanced by using unsalted accompaniments. Still, pork and roast ham remain on most nutritionists' "out" lists. Not only are they singled out as heart-health no-nos, they are also quite expensive - if, that is, you get a ham worth bothering with. Fortunately for ham lovers, health and the pocketbook can be addressed by using small amounts of ham for flavoring. And you can get those small amounts from butchers' leftovers, also known as ends.
FOOD
December 6, 2012
The old and the new At the lovingly restored Shane Confectionery in Old City, the Berley brothers still offer the classic buttercreams and clear toys that Philadelphians count on for the holidays, but they've also introduced several newbies. There's seasonal items like giant peppermint marshmallows dipped in dark chocolate and artisanal peppermint bark, and then year-round wonders like the Whirly Berley Bars: salted caramel and dark chocolate nougat enrobed in dark chocolate, sprinkled with cocoa nibs.
FOOD
January 8, 1986 | By BARBARA GIBBONS, Special to the Daily News
Starting the New Year with some sort of bean dish is a tradition in many countries. The belief is usually related to wealth rather than health. In the north of Italy it would be tempting the fates not to eat lentils on New Year's Day. The Italians believe that the tiny beans bring good fortune. However, if you want to stick around to enjoy your good luck, it's best not to make bean eating a once-a-year event. High in natural fiber and fat- free vegetable protein, beans are a healthy meat-stretcher or substitute.
FOOD
July 3, 2015 | Craig LaBan, Inquirer Restaurant Critic
The vegan food and juice revolution that's been a rising "fast-casual" wave in Philadelphia is starting to make some ripples at the Shore. Greens & Grains in Ventnor cooks hearty and flavorful plant-based meals-to-go at its month-old little storefront, from tomatoey coconut-curried lentils over rice to cool soba salad and surprisingly good faux meatballs made from eggplant and tofu. Juices and salads, though, are G&G's sweet spot. The vivid purple Coco Glow smoothie (bananas, berries, coconut)
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FOOD
June 9, 2016
Serves 6 to 7 as a vegan center-of-the plate dish 2 pounds beets 21/4 teaspoons sea salt, plus more to taste 9 ounces (11/4 cups) Beluga lentils 4 ounces carrots, finely diced 3 cloves garlic 1 dried chili de árbol 6 to 8 ounces tender beet greens or rainbow chard 2 tablespoons extra-virgin olive oil 1 large red onion (8-9 ounces), quartered and thinly sliced 11/2 tablespoons balsamic vinegar 1 recipe Agave Lemon Vinaigrette (see note)
FOOD
February 26, 2016
6 to 8 servings 11/2 tablespoons olive oil 1 medium onion, diced 1 large carrot, diced 1 celery rib, diced 1/2 cup stemmed and diced shiitake mushrooms (or mushrooms of your choice) 1/2 cup diced zucchini 1/2 teaspoon fine sea salt, more as needed 4 cloves garlic, finely chopped Leaves from a few sprigs fresh thyme 2 teaspoons minced fresh rosemary, or more as needed 1 teaspoon dried oregano 3/4 cup red wine 1 cup dried green lentils 21/2 cups no-salt-added vegetable broth, or more as needed 11/2 tablespoons red wine vinegar Fresh ground pepper 11/2 cups fresh or frozen corn kernels 3 cups mashed potatoes 1. Heat the oil in a large skillet over medium heat.
FOOD
January 7, 2016
Makes 4 servings / enough for 2 batches of socca. 10 medium carrots, cut in half widthwise, and quartered lengthwise 1 large onion plus one small onion Extra virgin olive oil 1 tablespoon cumin 1½ to 2 tablespoons red curry paste, dependent on spice tolerance 1 medium lime, juiced 1 cup coconut milk 1/2 cup black lentils Salt 2 tablespoon cilantro 2 batches socca (see recipe) 1. Preheat oven to 400 degrees F. Line two baking sheets with aluminum foil.
FOOD
August 7, 2015
Lentils are rich in fiber and contain a steak's worth of protein, folate, iron, phosphorous, and potassium. Adding cherry tomatoes, cucumber, and red bell pepper pumps up their nutritional profile. Although these quick-cooking legumes are basically interchangeable in recipes, green lentils retain their shape when cooked. Summer Lentil Salad Makes 6 servings 1 cup green lentils 1 cup cherry tomatoes, halved 1 medium cucumber, not peeled, seeded and chopped 1 red bell pepper, chopped 1/2 medium red onion, chopped 3 tablespoons white wine vinegar 1 tablespoon olive oil 2 teaspoons Dijon mustard 2 cloves garlic, minced Fresh ground black pepper 1 tablespoon fresh minced mint 1 tablespoon capers, rinsed and drained 1/4 cup chopped walnuts, toasted 1/4 cup crumbled reduced-fat feta cheese 1. Cook lentils in boiling water according to package directions until tender.
FOOD
July 3, 2015 | Craig LaBan, Inquirer Restaurant Critic
The vegan food and juice revolution that's been a rising "fast-casual" wave in Philadelphia is starting to make some ripples at the Shore. Greens & Grains in Ventnor cooks hearty and flavorful plant-based meals-to-go at its month-old little storefront, from tomatoey coconut-curried lentils over rice to cool soba salad and surprisingly good faux meatballs made from eggplant and tofu. Juices and salads, though, are G&G's sweet spot. The vivid purple Coco Glow smoothie (bananas, berries, coconut)
FOOD
December 27, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
We had a lot on our plates for our final cooking class at Bayard Taylor Elementary in North Philadelphia, especially for fifth-grade cooks: We were preparing dinner for their families, cooking the favorite recipes from the ones they had learned. Each of the five children had invited two guests. At least that was the plan. Somehow, we ended up with three younger siblings in the kitchen: Kareema Brown's younger sister, Kiara, 10, and the little brother and sister of Yariel Fernandez, Bryan, 9, and Yarianna, 7. And Bryan, a high-energy boy, was already running laps around the prep area.
FOOD
December 13, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
'This looks like fish food," said Mark Ramirez, when he opened the bag of lentils we would be using to make soup. "Or the stuff you feed the ducks at the zoo. " None of the fifth graders in the cooking class at Bayard Taylor Elementary School in North Philadelphia had ever had lentils. "Do they taste like peas?" Kareema Brown asked. "Not really," I said. "They don't really have a strong taste, they take on the flavor of the things they're cooked with. But they are so good for you - full of protein, fiber, vitamins, and minerals.
FOOD
February 14, 2013
Makes 8 to 10 servings 1 onion, peeled and    quartered 6 ounces (approximate-    ly 11 slices) bacon or    pancetta Small handful fresh    parsley 1 clove garlic, peeled 2 tablespoons olive oil 3 cups lentils, brown or    green, rinsed 14-ounce can diced    tomatoes, plus 12/3    cups cold water to    rinse out 2 bay leaves 21/2 quarts chicken or ...
FOOD
December 6, 2012
The old and the new At the lovingly restored Shane Confectionery in Old City, the Berley brothers still offer the classic buttercreams and clear toys that Philadelphians count on for the holidays, but they've also introduced several newbies. There's seasonal items like giant peppermint marshmallows dipped in dark chocolate and artisanal peppermint bark, and then year-round wonders like the Whirly Berley Bars: salted caramel and dark chocolate nougat enrobed in dark chocolate, sprinkled with cocoa nibs.
FOOD
December 22, 2011 | By Alison Ladman, Associated Press
Consider offering something that is richly savory, but won't weigh down the party this holiday season. We started with a beautiful side of salmon, roasted it with butter and garlic, then dressed it with a warm lentil salad spiked with citrus and pomegranate. The result is a beautiful dish that will make a statement. If you can't find creme fraiche, substitute sour cream or Greek-style yogurt.   Roasted Salmon With Warm Lentil Salad Makes 10 servings 2 cups green lentils 4-pound side of salmon, skin on 1 clove garlic, finely minced 2 tablespoons butter Salt and ground black pepper Zest and juice of 1 lemon Segments of 3 oranges Seeds of 1/2 pomegranate 1 teaspoon ground coriander 1/4 cup chopped fresh cilantro Splash of hot sauce 8-ounce tub creme fraiche Juice of 1 orange 1. Heat the oven to 400 degrees.
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