What to do with: lentils, barley, and kale

Application #1: Tabouli
Adapted from the Moosewood cookbook for Lentil-Bulgur Salad (p. 47).

Cook 1 c. lentils (boil, simmer until tender, drain)
Cook 1 c. barley (boil, simmer until tender, drain)

Mix together:
2 c. fresh kale, chopped
1 small bell pepper, diced
1 stalk celery, diced
1/2 c. crumbled feta cheese
1/2 c. Nicoise or Kalamata olives
1 medium tomato, diced
1/3 c. chopped red onion
1/4 c. extra-virgin olive oil
1/4 c. lemon juice
1/4 c. (or less, to taste) fresh parsley, minced
2 T. fresh dill, minced (or 2 t. dried)
2 T. fresh mint, minced (or 2 t. dried)
1 clove garlic, minced
1 t. salt
1/2 t. oregano
black pepper, to taste

The original recipe calls for 1/2 c. toasted walnuts, but I think it’s better without. If you like crunch, try sunflower seeds. If you like more dressing, add an extra T. of lemon juice and evoo.

If the tabouli and/or salty flavors don’t strike your fancy, here’s a variation (skip the cheese and olives and lemon juice):
make a dressing of olive oil & red wine vinegar (about 5:3), 1 t. ground fennel seed, 1 t. Dijon mustard, salt and pepper to taste.

Application #2: Spicy Lentil Crockpot Stew w/ Apples
Adapted from the Enchanted Broccoli Forest, p. 218 (for the crockpot, plus some added ingredients & spice-grinding).

Start with 1 T. olive oil and chopped onion in the crockpot on high.  Let onion sweat a bit before adding other ingredients (or sweat them in a pan first).

Add to crockpot:
1 c. lentils
5 c. water
3 T. lemon juice
3-4  cloves garlic
2 stalks celery, minced OR 1 bulb fennel, chopped
1 handful flat-leaf parsley, chopped
2 medium tart apples, in 1/2″ chunks
1/2 # fresh kale, chopped (~1″ pieces)

Be sure to get parsley, and not cilantro!

If you have whole spices, toast them and grind them yourself — it kicks up the flavor a notch. Add the following to a hot dry pan:

1 t. cumin seed
2 t. mustard seeds
1 t. coriander seed
1/2 t. black peppercorns

Grind in a mortar & pestle or spice grinder until thoroughly blended, and add to the crock pot, along with 1 T. fresh ginger (or 1 t. dry), 1/2 t. turmeric, and 1 t. salt.

Serve alone, or over basmati rice.