In the Kitchen with Sigona’s Featuring: Ancient Agro Lentils

Sloppy Joes — Sigona Style — with Ancient Argo Lentils and Ground Turkey

This is our take on Sloppy Joes, just with lentils and ground turkey instead of ground beef. We hope you enjoy this healthier version as much as we do. The carrots add the perfect touch of sweet. Inspired by Food Network. Serves 4.

Ingredients:

• 2 tablespoons Sigona’s Fresh Press Extra Virgin Olive Oil
• 1/2 small onion, diced
• 3 carrots carrot, grated
• 1/2 cup ketchup, plus 2 Tbsp., such as Sir Kensington ketchup
• 2 cloves garlic, minced
• 1/2 cup dried Ancient Agro yellow lentils, picked over and rinsed
• 1/4 tsp. dried oregano
• Salt and pepper, to taste
• 8 oz. ground turkey
• 1 Tbsp. Worcestershire sauce
• 4 buns, such as Ducks and Dragon’s flourless rolls, sliced in half horizontally
• Garnish: 4 large dill pickles

Directions: In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the onion, carrot and 1/2 cup ketchup; season with salt and pepper. Cook, stirring occasionally, until the vegetables are slightly soft, about 3 minutes. Add the garlic and cook, stirring, 30 seconds.

To the vegetables, add the lentils, oregano and 4 cups water; bring to a boil and cook 5 minutes, then reduce the heat to medium-low and simmer, uncovered, until the lentils are tender and the water is absorbed, 35 to 40 minutes.

Meanwhile, in a small skillet, heat the remaining oil over medium-high. Add the ground turkey and cook until it begins to brown. Stir in the Worcestershire and remaining 2 tablespoons ketchup; continue cooking mixture, breaking up the turkey, until the turkey is cooked. Remove from heat.

After the lentil mixture is tender and cooked down for the appropriate amount of time, add the cooked turkey mixture to the lentils. Stir the mixture together and cook until the lentils have completely softened and the mixture has thickened and warmed through, about 8 minutes. Season to taste with salt and pepper. If necessary, add up to 1/2 cup water extra for a saucier mix.

Optional: brush the sliced buns with a little olive oil or butter then lightly toast in a skillet or on a griddle for about 1 to 2 minutes or until lightly toasty.

To each bottom slice of the buns with an equal portion of the lentil and meat mixture. Replace Add the tops of the buns and serve the Sloppy Joes warm, with a pickle on the side, if desired.

Cheesy Lentil & Kale Stuffed Zucchini Boats

Simple, healthy and delicious, these stuffed zucchini boats are a great on their own for a flavorful, protein-packed vegetarian option, or served as an accompaniment to grilled white meats. Adapted from Little Spice Jar. Makes 4 boats.

Ingredients:

• 1/4 cup dry Ancient Agro yellow lentils
• 2 tsp. Sigona’s Fresh Press Extra Virgin Olive Oil
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 cup chopped fresh kale, leaves only
• 3/4 cup Sigona’s Old World Marinara
• Salt and pepper, to taste
• 1/2 cup or more shredded mozzarella
• 2 medium-large zucchinis, cut lengthwise
• A little chopped fresh parsley, for garnish

Directions: Rinse the lentils then place in a small saucepan with 1 cup of water. Bring to a boil and then reduce heat to medium-low. Allow the lentils to cook for about 15 minutes, stirring occasionally, until they’re al dente. Remove from heat, drain and rinse with cold water. Set aside.

Meanwhile, use a spoon to scrape out the seedy middle of the sliced zucchini, leaving at least a 1/4-inch border on all sides. Set aside.

Preheat oven to 400ºF.

Heat olive oil in a medium skillet over medium-high heat. Add the onions, season with salt and pepper, and cook for about 4 minutes or until they start to brown. Add the garlic and cook, stirring, for about 30 seconds, then add the kale and the lentils. Cook, stirring, just until the kale is beginning to wilt. Add the marinara and allow to cook until the mixture is heated through, about 2 minutes. Remove from heat.

Grease a baking dish wide and long enough to fit all four zucchini boats (a 9×13 works well). Scoop a couple heaping tablespoons of the lentil mixture into the scooped out portion of the zucchinis. You may not use all the filling, but be generous with the filling.

Place the stuffed boats in the baking dish, stuffed-side up, then top each with some shredded mozzarella.

Cover the dish with foil and bake for about 25 minutes or until the cheese has melted and the zucchini has softened. If you’d like to brown the cheese a little, remove the foil and place pan under a broiler for about 2 minutes.

Garnish baked boats with a little chopped parsley and a sprinkling of black pepper. Serve warm.

Tuscan Herb Spinach, Lentil and Chicken Salad with a Lemony Vinaigrette

This is a great lunch salad or entree for a light dinner. The flavors all play well together and the lentils add an extra protein punch that won’t leave you hungry a short time after eating. Adapted from the USA Dry Pea & Lentil Council. Serves 2 to 4.

Ingredients;

• 1/2 cup uncooked Ancient Agro yellow lentils
• 2 cups water
• 1/4 to 1/2 cup diced red onions, to taste*
• 1 cup cherry tomatoes, quartered (use a medley for more color)
• Half a cucumber, diced
• 1/2 cup kalamata olives, sliced lengthwise
• 1/2 cup crumbled feta cheese
• 2 chicken breasts (about 8 oz. total)
• 1/2 tsp. dried basil
• Salt and pepper, to taste
• 2 Tbsp. Sigona’s Tuscan Herb Olive Oil, plus more for greasing baking sheet
• About 4 to 6 large handfuls baby spinach

For the Vinaigrette:

• 1/3 cup lemon juice (juice from 1 large lemon)
• 1 clove garlic, minced
• 1/2 Tbsp. Sigona’s Balsamic Condimento Tradizionale, aged 12 years
• 1 Tbsp. honey, such as Wild Montana from Honey Hole Honey Co., available at Sigona’s
• 1/4 cup Sigona’s Tuscan Herb Olive Oil

*To take some of the bite out of an off-season red onion, soak the diced onions in ice water for at least 5 minutes. Drain and pat dry before using.

Directions: Rinse the lentils then add to a small saucepan with 2 cups of water. Bring to a boil and then reduce heat to low and let simmer for an additional 15 minutes. Remove from heat, drain and transfer to the fridge to cool for at least 15 minutes.

Preheat oven to 375ºF. Grease a baking sheet with about a teaspoon of olive oil. Place chicken breasts on the baking sheet, season with basil, salt and pepper, then rub each with the remaining Tuscan Herb Olive Oil. Bake chicken for 25 to 30 minutes or until cooked through, adding more or less time depending on the thickness of the chicken. Transfer baked chicken to the fridge to cool for about 10 minutes, then dice into bite-size pieces.

Meanwhile, make the dressing. In a small bowl, add the lemon juice, garlic, balsamic and honey. While whisking, drizzle in the olive oil. Whisk until the mixture is emulsified (thickened).

In a medium bowl, toss together the lentils, tomatoes, cucumber, olives, feta and diced chicken with a tablespoon of the vinaigrette. Set aside.

Place spinach in a large bowl and toss with a couple tablespoons of the vinaigrette, making sure all the spinach is lightly coated, but not overly so. Divide the dressed spinach among 2 to 4 plates, top with the lentil mixture and drizzle with a bit more vinaigrette, if desired. Serve any remaining vinaigrette on the side.