Amanda Lentils are not something I am familiar with. Once I learned how inexpensive they are and that they have a 2-3 year shelf life, I thought it’s time give them a try. I made a Beet and Lentil salad like Puy Lentil Salad by Rachel Khoo. I used regular green lentils and cooked the beets. I also left out the lettuce. For the beets I added olive oil, vinegar, salt and pepper, wrapped them in foil and baked at 400° for 45 minutes. Once everything had cooled for bit, I mixed it all together, then added the dressing and the cheese. It was so good. It’s even better the next day, cold or reheated. Next time I will use feta cheese instead of goat cheese. Nikita Middle of winter? ✔️ Freezing cold? ✔️ Short on time? ✔️ Here's the soup for you - Moroccan-Spiced Lentil & Chickpea Soup. I made a few changes to the recipe due to the limited availability of ingredients in Sofia. Right now, cilantro is not "in season" if there ever was a season for cilantro. You can't find it anywhere! And the grocery stores are incredibly inconsistent in their inventory. Sometimes, you'll see a particular item or brand, and other times it's gone. This time, there was no celery to be found, but I subbed it with turnips. I also had difficulty finding harissa, a chili-pepper paste used in Moroccan dishes. So instead, I used a red pepper & garlic paste then added some heat through chili flakes. This soup was hearty and warmed the belly (which is a blessing these days with how cold it has been recently.) I'll be adding this quick, 30-minute soup into our dinner routine especially on cold nights. Amy I'm going to keep this short and sweet. This dish was damn good! Lentil-Smothered Greens on Fried Bread From Bon Appetit 02/20 Georgia Amy has gifted me a subscription to Bon Appetit magazine for several years now. This months edition had not one, but two lentil recipes. Amy made one and I made the other. We did not plan it that way, it just turned out that way. Which is a win win for all of us. So what did I like about this recipe? Everything. It's a perfect dish for colder weather (which we have), jammy onions (caramelized), the required lentils for this challenge, wonderful flavor, and the greek yogurt adds the perfect creaminess. Interestingly this is the second time I've had a dish that calls for a dollop of greek yogurt and I've been dubious about it both times. I have never been disappointed. If you are hesitant to try, jump in with both feet (forks) you will not regret it. Jen Last time we tried lentils as a challenge, I made a BBQ lentil loaf. It wasn’t bad, but it wasn’t good either. This time I made instant pot lentil soup, and it was delicious!! Hearty and flavorful. This was also the first time I’ve tried the “saute” setting on my instant pot, so that was fun. It would look nicer with fresh parsley on top, but I forgot to by some at the store. Lentils are one of those versatile legumes. Healthy and yummy.
Until next week, Amanda, Nikita, Amy, Georgi & Jen
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