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Turns out lentils are really good in chili. I've been trying to bust out all warm, comfort-foods since everybody's sick.
These are the brownies John made me when I was in a bad mood. He asked what would cheer me up, and I declared brownies, and so they were made. They're made of lentils! (Well, and chocolate and eggs and other baking stuff. But there are 3 cups of lentils in there)
Ruby told Lentil to amuse herself and Sparrow would sort out Danbo and come over for tea.
''Tea anyone?'' as Lentil sprung from a teapot. She was highly amused at this game
The recipe for these Lebanese lentils comes from Saveur, Issue #132, and it was submitted to them by the poet Carolyn Forché. It can be found here: www.saveur.com/article/Recipes/Salata-Adas-Garlicky-Lenti.... I adapted the recipe a bit, using a mix of Italian and purple basil instead of mint and substituting roasted for sautéed garlic. I used the lentils as a base for roasted butternut squash, roasted eggplant, and glazed home-cured shortcut Guanciale à la Marc Vetri. The glaze is reduced red wine and honey in the Guanciale roasting pan, along with dried oregano and crushed garlic.
Lentils in macro, showing some interesting patterns of colour. This image has a large depth of field, taken at F/40. See this image with a small DOF at www.flickr.com/photos/deadlydisk/3321517463/