As promised – the Deborah Madison lentil recipe. They’re those you see on the desk within the background of this post, a recipe I do know by coronary heart. These easy, wine-glazed lentils noticed me by my twenties, after which my thirties. I made them typically in my first solo residence in San Francisco. And, as a result of they journey properly, they’ve saved me well-fed on a spread of flights – Dar es Salaam and Bangkok included. When requested to name out one favourite recipe from Vegetarian Cooking for Everyone – this was the recipe I selected.
The Particulars:
You’ve gotten some choices with this recipe! I’m going the butter / tarragon route (versus olive oil / parsley), and at all times use both French or Umbrian inexperienced lentils. Deborah requires purple wine, however I typically do white (no matter is open, actually), and I’ve even swapped in Belgian ale once in a while. What I imply is, purple is greatest, however do not be discouraged if you do not have a bottle open or readily available – use what you’ve!
Serving Concepts!
Lots of you’ve cooked this recipe over time and have famous favourite serving concepts. Listed here are a couple of stand outs.
- Baked Potatoes: There are loads of methods to take pleasure in these lentils, I like them over a superbly baked potato together with a beneficiant dollop of creme fraiche or bitter cream and a bathe of finely snipped chives.
- Pockets: Kelly talked about she may wrap the lentils in filo pastry with some goat cheese for a potluck. Sensible!
- Donna mentions, “I served it with creme fraiche and arugula over new potatoes. Leftovers had been dropped at a buddy’s so as to add to the farro she made.”
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