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roasted tomatoes, caramelized onions, avocado-yogurt spread
recipe: www.hungrygirlporvida.com/blog/2013/01/15/lentil-mushroom...
Italian holiday cooking class at Il Fornaio, Del Mar. Chef Roberto Gerbino showed us how to cook: lentil soup, champagne risotto, cioppino and zabaglione.
I highly recommend these classes if you are interested in imrpvoing your cooking tchnique. For the price of the class ($30 per person) we were served prosecco (Italian sparkling wine), a misto fritto of calamari and baby octopus and each of the courses that Chef Gerbino made.
Lunch at Lentils As Anything, a "pay what you feel" restaurant with a DELICIOUS Japanese (savory) Vegan Pancake. Amazing.
Deconstructed coat in jade green, terra cotta, acid green and olive, with DENIZEN blazed across the back in acid green. Some features: asymmetric hem, full sculpted shape, decorative round patches, acid green top-stitching, a long linen pocket that shows a bit from the front, and a special "secret lentil" tag in terra cotta - each letter is machine embroidered.
Partially lined - you can see in the shot with the coat open that I've trimmed the original lining with acid green linen.
Hand made by me in my studio and one-of-a-kind.
Tomatoes, green lentils, chicken stock, garlic, onions, curry powder, coriander, tumeric, black pepper, cilantro.
ta-dah! I'm eating it right now and I have to say, for winging a recipe, I did pretty well. It's well seasoned. I barely put any salt in it at all, which is fine because the veggie stock was salty enough I'm sure. the potatoes got nice and soft and the lentils have just a slight bit of firmness to them. The peppers added just enough of a spice, but not enough to burn. I'm really glad I decided to eat healthy instead of reaching for that frozen pizza tonight..
I'm not a vegetarian, but lentils is something I eat almost every day.
I'm suffering from a serious lack of inspiration. I really need to shape up, or this 52 1/2 week challenge will be really dull.
3 lentils with silver leaf and frit from Kaz, Marina, Rock Your Baby and Black Night
kazkebab on Etsy
My take on a biblical classic!
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Genesis 25: 24-34:
24 When the time came for her to give birth, there were twin boys in her womb. 25 The first to come out was red, and his whole body was like a hairy garment; so they named him Esau. 26 After this, his brother came out, with his hand grasping Esau’s heel; so he was named Jacob. Isaac was sixty years old when Rebekah gave birth to them.
27 The boys grew up, and Esau became a skillful hunter, a man of the open country, while Jacob was content to stay at home among the tents. 28 Isaac, who had a taste for wild game, loved Esau, but Rebekah loved Jacob.
29 Once when Jacob was cooking some stew, Esau came in from the open country, famished. 30 He said to Jacob, “Quick, let me have some of that red stew! I’m famished!” (That is why he was also called Edom.)
31 Jacob replied, “First sell me your birthright.”
32 “Look, I am about to die,” Esau said. “What good is the birthright to me?”
33 But Jacob said, “Swear to me first.” So he swore an oath to him, selling his birthright to Jacob.
34 Then Jacob gave Esau some bread and some lentil stew. He ate and drank, and then got up and left.
So Esau despised his birthright.
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It's not a soup! It's a stew because the lentils absorb the water. It becomes thicker over time.
- Lentils (Mix Coloured)
- Red Onion
- Garlic
- Ginger
- Turmeric (powder)
- Thyme
- Tomato (Cherry + Grape)
- Carrot
- Celery Sticks
- Parsley
- Lemon
- Salt
- Black Pepper
- Olive Oil
- Water
- Chicken Thighs with Bone
With Slices of Bread Cob lightly toasted.
The drink is Russian Caravan tea - works really well with the dish with its warm and smoky aroma.
Black Beluga Lentils. For recipe ideas see www.insidethekaganoffkitchen.com/2010/04/02/beluga-lentil...
served in an Elias Brothers Big Boy soup plate. Buffalo china mid '60s to '70s. Life is good!
Saute finely chopped, garlic,celery stalk and carrot. Add a couple bay leaves. Add washed small french lentils (don't need soaking but I usually do anyway). Saute for a minute. Add stock-I used vegie stock for this-homemade from vegie trim and frozen.I also often add a piece of kombu seaweed for flavor and tenderizing. It will often disolve in the cooking depending on how long you cook it. If it doesn't I take it out and chop chiffonade style then return. Bring up to a boil and simmer until lentils are tender. The french lentils will retain their shape more than the large brown ones. Season with salt & pepper and some chopped lovage or parsley. Garnish with yogurt and more herbs cut chiffonade . Perfect with small crostini toasts and a salad.
another incredible recipe from heidi swanson. this was amazing and made mostly from things that cost $1 a pound in the bulk section :)
Fry 1 diced onion and 4 shredded carrots until onions are translucent. Add 1 cup lentils, 2 cups broth, 1 cup salsa. Simmer until lentils are soft.
So good I can't seem to take a picture of a full bowl, because I keep eating it before I remember to take a picture, hence the name :)
lentils du puy, honey mushrooms, pickled blueberries, swiss chard, roasted beets, carrots, shallot demi ($36)
Those who've dined out with me on more than one occasion have come to realize that I'm a sucker for game. It's what I gravitate to without question, preferring rare-cooked beast over any other protein. In some instances I'm met with a plate that is one dimensional, but in this case - perhaps heightened by the well loved cutting board that posed as a large serving plate (although a brief thought of health code sanitation did cross my mind - very brief. Scientist here.) - a literal forest of textures and flavours. I felt like I should have been enrobed in a lumberjack shirt as I dug into the platter.
Here a delightful and almost creamy bed of al dente lentils du puy, with juicy pickled blueberries tucked in between, was topped by nature's candies (aka sweet crisp roasted carrots and beets), scatterings of enoki (baby honey?) mushrooms, and dense sauce mopping cooked swiss chard. The star, a sliced loin of roasted elk sat like the proud specimen it was over the hearty mess (a good thing - made it easier to tuck into) and was almost too generous a portion (not that that's a complaint) making this a great plate for the hungry or to share. Well executed and solid dish.
Lentil Crunchies
1 c lentils (not red)
1 quart water
Cooking spray of your choice (I used olive oil)
¼ tsp onion powder
¼ tsp curry powder
1/8 tsp cayenne pepper
Place water and lentils in a saucepan. Bring to a boil, cover, remove from heat, and let sit for 15 minutes. Drain and spread out on paper towels to dry. Line a cookie sheet with foil. Spray well with cooking spray. Spread out lentils on sheet and give them a light coating of cooking spray. Bake in a 425 degree oven for 15-20 minutes, until crisp, stirring often. Combine seasonings and toss with hot lentils. Cool and store in a airtight container.It's a wonderful little salty snack!
roasted tomatoes, caramelized onions, avocado-yogurt spread
recipe: www.hungrygirlporvida.com/blog/2013/01/15/lentil-mushroom...