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It is a tradition among some to prepare a meal of cooked beans, peas or lentils on All Souls Day. This “soul food” is consumed beside loved ones graves or served to those less fortunate.


lentil soup with whipped feta

4 tablespoons olive oil

1 red onion, finely chopped

6 cloves garlic, minced

3 carrots, peeled and chopped

1 1/2 teaspoons ground cumin

8 cups beef stock

12 ounces dried brown lentils, rinsed

1 cup crumbled feta

In a large pot, heat 2 tablespoons of oil over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent, about 3 minutes. Add the carrots and cumin and cook, stirring often, until fragrant, about 2 minutes. Add the stock and lentils, season with salt and pepper and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the lentils are tender, about 30 minutes.

Meanwhile, in a food processor, puree the feta and 1 tablespoon of olive oil until smooth and fluffy, about 2 minutes. Transfer to a small bowl and drizzle with the remaining 1 tablespoon of oil.

Serve lentils with Whipped Feta.


Recipe adapted from Rachael Ray, March 2015



green lentil salad with bacon and ham

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1/4 cup hazelnut oil

1/2 pound green lentils, rinsed

4 ounces thick cut bacon, cut crosswise into 1/2-inch strips

4 ounces pancetta, chopped

1 cup chopped onion

3/4 cup chopped ham

2 fresh thyme sprigs

1 bay leaf

4 cups water

1/4 cup chopped fresh parsley

Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Place lentils in large saucepan. Add enough cold water to cover by 2 inches. Bring to a boil, drain. Cook bacon and pancetta in same saucepan over medium heat, until crisp around the edges. Using slotted spoon, transfer bacon and pancetta to paper towels. Pour off all but 2 tablespoons drippings from saucepan. Heat drippings over medium-high heat. Add onion and ham. Cook until onion is translucent, about 2 minutes. Add thyme sprigs, bay leaf and drained lentils, stir to coat. Add 4 cups water, bring to a boil, reduce heat to medium, cover with lid and simmer until lentils are tender, about 25 minutes. Drain if needed, return lentils to pan. Add mustard dressing, bacon and parsley, toss to coat. Season lentil salad with salt and pepper.