Multi cultural lentils

The most famous lentil soup of all times, the one Jacob gave to his twin brother Esau in exchange for his birthright and his father’s benediction must have been pretty good. It also gave rise to countless exegeses and paintings for our utmost appreciation.
Besides being of cultural importance this tiny member of the legume family, because of its high fiber content helps lower cholesterol and manage blood sugar. And it tastes great, as it has the ability to soak the flavors it is cooked with.
I cannot guarantee that my recipe is the original one. I only know that it is a good dish for an appetizer for 6 in winter, and can be combined with rice the next day for a light vegetarian lunch. The second variation on the lentil theme pairs the pulse with duck breasts and duck fat for a surprisingly rich dinner for 4. The use of duck fat to cook in is a tradition of the Southwest of France, whereas butter and cream are mainly used in the North, and olive oil in the Southeast.


Indian lentil soup

(Cheap, Preparation and cooking time 30 minutes, Easy)

Ingredients:
2 tbsp olive oil
1 cup finely diced onion
4 tomatoes peeled and chopped
¾ cup lentils
31/2 cups of chicken soup or water
1tbsp.minced ginger
2 garlic cloves, peeled and minced
2 green jalapeño peppers seeded and minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons turmeric
1 tbsp. freshly squeezed lemon juice
3 tbsp. chopped cilantro leaves

Material:
1 heavy saucepan with lid
Wood spoon
Soup ladle
Paring knife and cutting board

Heat the oil in the heavy saucepan over medium heat. Add the onions until softened. Add the garlic, half of the chili, the ginger, the coriander, cumin and turmeric. Cook for two more minutes until fragrant. Add the tomatoes, the lentils and the stock. Bring the liquid to a boil. Reduce the heat to low. Cover the pot and cook until the lentils are tender.
The soup can be stored for up to three days at this point.
When using it, reheat gently over low heat. Before serving, stir in the lemon juice and add the remaining minced chili and cilantro.
For lunch the following day, prepare a cup of rice and mix with the leftover soup.
Warm lentil salad and duck breasts

(Reasonable, Preparation and cooking time: 30 minutes, Easy)

Ingredients:
2 duck breasts
1 lb lentils
4 cups chicken stock or water
¼ lb carrots
1 medium onion
¼ pound celery root
Thyme sprig
1 teaspoon of salt
Salt and pepper

Material:
Cutting board and paring knife
Vegetable peeler
Small saucepan
1-quart pan
Oven proof dish

The day before, remove some excess fat from the duck breasts. Place the trimmings in the small saucepan. Add a cup of water. Simmer on the low setting of the gas stove for 40 minutes. Place in a little cup in the refrigerator overnight. The following day, the white fat will have surfaced, leaving the water under. It is the fat you are interested in, as it is a wonderful medium to cook vegetables, liver and potatoes.

The following day, turn on the oven at 400, with the top grill section on. Pick over the lentils and rinse them. Put in a saucepan, cover with broth or water and simmer for 20 to 30 minutes on the low setting of the gas stove.

With a sharp knife, crisscross the skin of the duck breasts, without reaching the flesh. Salt and pepper to taste. Place the breasts skin up in the ovenproof dish lined up with parchment paper.

Meanwhile, peel and cut the carrots, celery and onion. Dice them finely. Place the small saucepan with the fat duck on the low setting of the gas stove. Add the diced vegetables and simmer for 10 minutes. Bake and grill the duck in the oven for 7 minutes. Mix the vegetables with the lentils. Slice the duck breasts. Set a mound of lentils and vegetables on each plate. Top with slices of duck breasts.