Lentils Napoleon 

This recipe is an adaptation of  Eggplant Napoleon made by Dolly at koolkosherkitchen.wordpress.com

I wanted to make something fast, easy, and flavorful, which also included sumac. 

Before blogging, I had never heard about this spice. Now, however, Raizel, my budding gourmet, loves it! She often requests recipes with sumac, and she will even suggest a recipe so that I can specifically include it. Dolly said that sumac has a lemony taste. That was how I enticed my husband to try it.

Raizel and I are also big fans of cumin. 

So, I took the spice combination that Dolly used for the eggplant and substituted lentils instead. I suspect that other beans could be used too. 

What is nice about the red lentils is that they break apart, and then can be used like a spread.

If you are not already acquainted with Dolly, please go and check out her wonderful blog. I am a big fan!

Eggplant Napoleon – koolkosherkitchen from https://koolkosherkitchen.wordpress.com/2016/07/31/eggplant-napoleon/?c=316#comment-316

Ingredients:

2 cups red lentils

4 cups water

2 cloves garlic, crushed

1 tablespoon salt

1/2 teaspoon pepper to taste

1/2 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon sumac

1/8 teaspoon cinnamon

Optional: chopped fresh cilantro

Directions:

Wash and rinse lentils. Add water. Cook until tender. Add spices.

The secret is to make sure not to add too much water. I actually did, as you can see from this picture, so I needed to drain the water out before adding the spices.

Lentils cooking in the pot.

Spiced lentils, without garnish

Served with fresh herbs.

This was a hit. My husband said, “this is killer. I usually don’t even like these spices.”

I have been eating it this week, and it is delicious served with rice or on crackers. Thank you Dolly!

Enjoy!

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70 thoughts on “Lentils Napoleon 

  1. Osyth August 9, 2016 at 6:17 PM Reply

    Wow – I LOVE this!

    Liked by 2 people

  2. koolkosherkitchen August 9, 2016 at 10:32 PM Reply

    I am really excited that you have adapted my recipe and made something fabulous out of it! Now I am thinking what I can layer it on to make it look like a Napoleon. Any ideas?

    Liked by 1 person

    • Cooking For The Time Challenged August 9, 2016 at 10:43 PM Reply

      I am thinking…..vegetables? I wonder if could use frozen spinach or zucchini? Filo dough is of course awesome, but not suitable for a time challenged person. Maybe mashed potatoes with sautéed onions? Might need a bit more color? What do you think?

      Liked by 1 person

      • koolkosherkitchen August 10, 2016 at 1:05 AM

        I am still thinking… Something like phyllo dough, maybe very thin multi grain crackers of some sort? Zucchini should be fine, very thinly sliced and grilled or fried, but my husband is not into zucchini. How is your family about it?

        Liked by 1 person

      • Cooking For The Time Challenged August 10, 2016 at 6:13 AM

        We love zucchini. Yaffa has a very limited repertoire of vegetables that she can (will??) eat. Zucchinis, carrots and beets are so far, the only ones. Maybe use a mandolin?

        Liked by 1 person

      • koolkosherkitchen August 10, 2016 at 2:53 PM

        I don’t own a mandoline; my husband is the best mandoline slicer! Yes, zucchini will work, and I will try it with beets – great idea! – and then we compare notes and do a joint post, how is that? Why didn’t I think of beets – I do beet napoleon all the time…

        Liked by 1 person

      • Cooking For The Time Challenged August 10, 2016 at 2:58 PM

        For beets Napoleon do you slice them thin, and roast and then layer, using the spices? I am happy to do a join post. I have never done that before but I am hoping to expand my repertoire. Sounds like fun!

        Liked by 1 person

      • koolkosherkitchen August 10, 2016 at 4:37 PM

        No, it’s not like that, it’s sort of the other way around, but I’ll have to do a post on it – it’s hard to explain like that. I’ve never done a joint post either, but we can figure it out, I am sure!

        Liked by 1 person

      • Cooking For The Time Challenged August 10, 2016 at 5:07 PM

        I’m in.

        Liked by 1 person

      • koolkosherkitchen August 10, 2016 at 5:27 PM

        Cool! I’ll do mine with beets, probably on Monday, after Tisha b’Av, and take pictures. Whenever you do yours, with zucchini, take pictures as well, and we’ll figure out how to put it all together. B’Hatzlocho!

        Liked by 1 person

      • Cooking For The Time Challenged August 10, 2016 at 5:45 PM

        I looked up beets Napoleon and it calls for goat cheese? What about tofu?

        Liked by 1 person

      • koolkosherkitchen August 10, 2016 at 7:38 PM

        I am doing it totally differently, with vegenaise (you can use regular mayo as well). In Georgia, they use suluguni, or pickled cheese, but I try to stay away from dairy.

        Liked by 1 person

      • Cooking For The Time Challenged August 10, 2016 at 8:03 PM

        I do too. Plus, no chemicals, dyes, additives or preservatives. I am very allergic to eggs, so I only serve them for others. These restrictions limit my repertoire so I end up cooking very basic food.

        Liked by 1 person

      • koolkosherkitchen August 10, 2016 at 10:55 PM

        I tend to disagree. There are quite a few dietary restrictions for me and/or for my husband, and when my younger son and his family visit, there are a lot more, due to some health conditions, yet all these boundaries only serve to elicit creativity. In fact, I can see it in your recipes, and I am sure, you can see the same in mine.

        Liked by 1 person

      • Cooking For The Time Challenged August 10, 2016 at 11:18 PM

        I love your recipes! And, your posts are VERY creative!🎨

        Liked by 1 person

      • koolkosherkitchen August 10, 2016 at 11:31 PM

        So are yours!

        Liked by 1 person

      • Cooking For The Time Challenged August 10, 2016 at 11:43 PM

        😊

        Liked by 1 person

      • Cooking For The Time Challenged August 10, 2016 at 6:52 AM

        I thought of something: zucchini or carrot “noodles” sautéed with garlic salt and pepper. I am having it for lunch today. You could layer it and slightly warm it so it is more firm, but you can have the layered look that you were seeking. And, top with crumbs, if desired. What do you think?🤔

        Liked by 1 person

      • koolkosherkitchen August 10, 2016 at 2:56 PM

        Yes, another great idea, and you can do it, but I can’t, not in my house. However, if you layer it with noodles and bake it, it’ll be more like an Italian tortini, especially topped with crumbs. Hey, you just invented a new dish and now you have to make it and post it!

        Liked by 1 person

      • Cooking For The Time Challenged August 10, 2016 at 2:59 PM

        What kind of noodles?

        Liked by 1 person

      • koolkosherkitchen August 10, 2016 at 4:33 PM

        The ones you mentioned, zucchini or carrot noodles.

        Like

      • Cooking For The Time Challenged August 10, 2016 at 3:01 PM

        True confessions, what is an Italian tortini? I will have to look it up. I found some sites on Georgian recipes.😊

        Liked by 1 person

      • koolkosherkitchen August 10, 2016 at 4:35 PM

        Oh, tortini is just any kind of vegetables layered and baked like a cake, with grated cheese or bread crumbs on top. I am glad you found those sites, and in English!

        Liked by 1 person

      • Cooking For The Time Challenged August 10, 2016 at 5:12 PM

        No cheese on top. Everyone would have to add their own. Plus, my oven is meat, not parve. But, I could make individual portions and microwave it. What do you think?

        Liked by 1 person

      • koolkosherkitchen August 10, 2016 at 5:23 PM

        I don’t do dairy cheese either, but there is pareve cheese substitute, and anyway, crumbs are fine. Microwaving will not give you a cake-like crust.

        Liked by 1 person

      • Cooking For The Time Challenged August 10, 2016 at 5:44 PM

        Hmmm. I will have to investigate.

        Like

  3. Pan August 10, 2016 at 4:00 PM Reply

    I think it does look appetizing.. Never heard of the spice sumac.. Only poison sumac 😮

    Hmmmmm, where am I likely to find it ?

    I’d like to try this out 👍

    Liked by 1 person

    • Cooking For The Time Challenged August 10, 2016 at 5:10 PM Reply

      I got it in my local grocery store. Shop rite. In the ethnic food section. Hmmmm. Maybe it depends on the region?

      Liked by 1 person

      • Pan August 10, 2016 at 6:12 PM

        My favorite Shop rite is in Woodbridge, N.J. , when I get thru there 😄

        Liked by 1 person

      • Cooking For The Time Challenged August 10, 2016 at 7:58 PM

        I am embarrassed to tell you that I checked on line and the shop rite there doesn’t have it. I must have got it at our local kosher store. It is also available at any store which caters to Middle Eastern or South Asian communities.

        Liked by 1 person

      • Pan August 11, 2016 at 9:21 AM

        That is very helpful, thanks !

        Liked by 1 person

      • Cooking For The Time Challenged August 10, 2016 at 8:36 PM

        I think I must find it hard to resist a challenge. I bought the sumac at our local store, and it was not hard to find. But, it is clearly a ethnic speciality item. Sorry.😕

        Liked by 1 person

      • Pan August 11, 2016 at 9:22 AM

        I will search for it because now I want to try it 😄

        Liked by 1 person

      • Cooking For The Time Challenged August 11, 2016 at 9:44 AM

        It’s definitely available. Somehow, once you start looking for something, it always seems to appear.

        Liked by 1 person

  4. anotherfoodieblogger August 10, 2016 at 11:04 PM Reply

    This looks great!

    Liked by 1 person

  5. Lynz Real Cooking August 14, 2016 at 10:13 PM Reply

    Looks amazing!

    Liked by 1 person

  6. koolkosherkitchen August 17, 2016 at 1:46 PM Reply

    Hi Carol, I know you are busy with the beginning of the school year. Are you still up for our joint project? I made and posted my regular Beet Napoleon recipe, and I save a couple of beets for our project. I decided to do mine with yellow split peas instead of lentils. If you still want to do yours with zucchini layered with red lentils, let me know, please. Otherwise, I’ll just post mine. Be well!

    Liked by 1 person

    • Cooking For The Time Challenged August 17, 2016 at 1:53 PM Reply

      Let me see what you do, because I do not quite understand. I was thinking about using tofu and the zucchini noodles. But, I can still used the lentils and zucchini noodles. So, I am up for it. I am home today because Raizel just came home from camp. Oddly, she would rather make the spring rolls, so I was about to go to your blog to check the ingredients.😊

      Liked by 1 person

      • koolkosherkitchen August 17, 2016 at 2:29 PM

        Raizel takes preference! No rush on napoleons. To have an idea what I will do, check out my Beets Napoleon and imagine slicing zucchini very thin, frying, baking, or roasting the slices (whichever way you think best!) and layering with your “lentils napoleon.” But take your time – let Raizel have her fun first!

        Liked by 1 person

      • Cooking For The Time Challenged August 17, 2016 at 2:36 PM

        I was going to make individual servings. I will check with Raizel first, but I have the ingredients for the lentils and zucchini now. And, we need a vegan dish. My husband has to eat 1 plant based meal a day.

        Liked by 1 person

      • koolkosherkitchen August 17, 2016 at 2:42 PM

        It does come in individual stacks – that’s the only way it could be done. I wish you’d posted a photo of Raizel working in the kitchen! That would be precious, even if you don’t want to shoe her face.

        Liked by 1 person

      • Cooking For The Time Challenged August 17, 2016 at 2:43 PM

        I have to get her to agree.

        Liked by 1 person

      • koolkosherkitchen August 17, 2016 at 3:23 PM

        Why don’t you do what she wants to do first, then she might be more open to other ideas.

        Liked by 1 person

      • Cooking For The Time Challenged August 17, 2016 at 3:26 PM

        True. She is a teenage.

        Liked by 1 person

    • Cooking For The Time Challenged August 17, 2016 at 1:53 PM Reply

      Is it on your blog now?

      Liked by 1 person

      • koolkosherkitchen August 17, 2016 at 2:24 PM

        Beets Napoleon is, but the one we agreed on isn’t – waiting for you. Once you do your zucchini layered with lentils version and are ready to post it, we’ll post simultaneously, mention each other’s version, announce it as a joint post, and link to each other. Does this make sense?

        Liked by 1 person

      • Cooking For The Time Challenged August 17, 2016 at 2:33 PM

        Ok. So, I will look at the beets Napoleon and try to make it tonight. I let you know through this post?? This is fun!

        Liked by 1 person

      • koolkosherkitchen August 17, 2016 at 2:39 PM

        Sounds great! Beets Napoleon will just give you an idea of the construction of it, so to speak. After that, you can play with your food all you want!

        Liked by 1 person

      • Cooking For The Time Challenged August 17, 2016 at 2:45 PM

        Sounds like a plan. 😍

        Liked by 1 person

  7. […] please click here).  As creative as she is, Carol immediately cooked up something delicious called Lentils Napoleon. After an exchange of comments and ideas, a momentous decision was reached: we will do a joint post […]

    Liked by 1 person

  8. koolkosherkitchen August 19, 2016 at 2:35 AM Reply

    I just posted my part and linked to you. Whenever you are ready, just post yours and link to me – and we have our joint post!

    Liked by 1 person

  9. leadership2mommyship August 19, 2016 at 1:13 PM Reply

    I’ve never heard of Sumac either! And I’ve used lots of spices. I will be trying this recipe this weekend. 🙂

    Liked by 1 person

  10. […] The beauty of blogging is that I get to virtually visit the kitchens of people all over the world and then adapt the recipes to suite my family’s taste. Hence, I recently posted a recipe which I called Lentils Napoleon. Here is the link: https://cookingforthetimechallenged.wordpress.com/2016/08/09/lentils-napoleon/ […]

    Liked by 1 person

  11. Elizabeth January 11, 2017 at 6:44 PM Reply

    I make my own sumac powder since we’re lucky enough to have it growing all along behind my garden. I’m going to have to try this recipe!

    Liked by 1 person

    • Cooking For The Time Challenged January 11, 2017 at 7:28 PM Reply

      What does it look like? How great is that!

      Liked by 1 person

      • Elizabeth January 12, 2017 at 12:06 PM

        I use staghorn sumac. I think I have pictures. Let me check.

        Liked by 1 person

      • Cooking For The Time Challenged January 12, 2017 at 12:45 PM

        Please do! Somehow I never put together the spice from an actual plant. Go figure. That’s a little embarrassing.

        Liked by 1 person

      • Elizabeth January 12, 2017 at 2:57 PM

        LOL I used to tear the trees out until I learned they were edible! You can eat the new shoots in the spring, too!

        Liked by 1 person

      • Cooking For The Time Challenged January 12, 2017 at 4:19 PM

        I did not know. The wonders of blogging. I also saw a persimmon tree.

        Liked by 1 person

      • Elizabeth January 12, 2017 at 4:28 PM

        I don’t know if Persimmons will grown in Michigan.

        Liked by 1 person

      • Cooking For The Time Challenged January 12, 2017 at 9:17 PM

        No. Probably not. The person who posted about the persimmon tree lived in Australia. I guess what I meant to say is that I am learning through blogging to connect what I eat to an actual living seed, that came from the earth. It’s really an amazing.

        Liked by 1 person

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