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By Root 4182 0

nonstick, over medium heat. Swirl in 1 tablespoon canola oil, then slip as many patties into the pan as will comfortably fit in one layer. Fry until lightly browned, about 3 minutes, pressing the patties down once or twice with a flat metal spatula. Flip and fry until the other side has browned somewhat, about 3 more minutes. Transfer to a wire rack to drain, then add another tablespoon of oil to the skillet and continue frying more patties.

Variations: Add ¼ teaspoon cayenne pepper with the dried spices.

Substitute 1 tablespoon garam masala and ½ teaspoon salt for the dried spices.

Substitute the following mixture for the dried spices: 2 teaspoons chili powder, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon ground cinnamon, and ½ teaspoon ground cumin.

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More lentil dishes include Vegetarian Chopped Liver; Mushroom, Barley, and Lentil Soup; Greek-Inspired Red Lentil Soup; and Burmese-Inspired Chicken and Yellow Lentil Curry.

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French Lentils with Bacon

French lentils—also known as green lentils—have a distinctly nutty taste, partly because the outer coating of the seed has been left on after processing. Here’s a dish that combines two French classics: an egg-and-bacon salad and French lentils. Makes 6 servings

1 quart (4 cups) water

1½ cups green French lentils, washed and picked over for small stones

½ pound slab bacon, chopped into ½-inch cubes

2 large shallots, peeled, lobes halved, and thinly sliced

2 hard-cooked eggs, shelled and chopped

½ cup sliced pitted green olives

2 tablespoons red wine vinegar

1½ teaspoons coarse-grained mustard

1 teaspoon salt

½ teaspoon freshly ground black pepper

6 tablespoons olive oil

Bring the water to a simmer in a large saucepan set over high heat. Stir in the lentils, reduce the heat to medium-low, and simmer until tender but not until the lentils begin to break apart, about 15 minutes. Drain in a fine-mesh colander set in the sink. Transfer to a serving bowl.

Fry the bacon in a large skillet set over medium heat until crunchy, browned, and irresistible, stirring often, about 5 minutes. Use a slotted spoon to transfer the bacon to the bowl with the lentils.

Drain off all but about 3 tablespoons fat in the skillet and return it to medium heat. Add the shallots and cook, stirring often, until golden, about 5 minutes.

Add the contents of the skillet to the bowl with the lentils and bacon. Also stir in the hard-cooked eggs and olives.

Whisk the vinegar, mustard, salt, and pepper in a small bowl; slowly whisk in the olive oil until emulsified. Pour over the lentil mixture and toss well. (The salad may be made up to 2 days in advance; cover and refrigerate but allow it to come back to room temperature before serving.)

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Tofu

Tofu, often a meat substitute, is made from soymilk and either calcium sulfate or nigari, a coagulant derived from salt. (Brands of less quality are coagulated with vinegar or lemon juice; read the label carefully.) There are basically four kinds of tofu: soft, firm, extra-firm, and a special “silken” variety prized for its smooth texture. Recently, “silken extra-firm” tofu has shown up in high-end markets, a boon to those seeking to have a meaty but still smooth texture.

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Marinated Tofu Salad

Tofu replaces the mozzarella in this no-cook antipasto platter. Makes 8 servings

One 12-ounce package of silken extra-firm tofu

2 garlic cloves, minced

¼ cup white balsamic or white wine vinegar

2 teaspoons capers, drained and rinsed

1 teaspoon Dijon mustard

1 teaspoon minced rosemary leaves

½ teaspoon salt

½ teaspoon freshly ground black pepper

½ cup extra virgin olive oil

One 14-ounce can artichoke hearts packed in water, drained, rinsed, and quartered

One 12-ounce jar roasted peppers or pimientos, drained and cut into thin strips

One 7-ounce can hearts of palm, drained, rinsed, and cut into 2-inch chunks

1 small fennel bulb, bottom sliced off, fronds trimmed and discarded, the remainder cut into thin strips

1½ cups cherry tomatoes

¼ cup chopped packed parsley leaves

Jarred peperoncini