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I’d made lentils and leeks once before, but couldn’t remember what I thought of it when I made it for the second time last night. That in itself says something, as this was not a memorable recipe. It had a lot of things going for it: ease of preparation, healthiness. And it’s not like it was altogether terrible. I like lentils, I like leeks. But it was mushy and soupy, a little bland, and rather boring overall. For whatever reason—I think it was because of the gooshy cooked carrots and the soft leeks—the taste of this reminded me of the pot roast Mom used to make in her slow cooker. I didn’t like pot roast, so that’s probably why I didn’t care for lentils and leeks.
Eating this with the spicy bulgur improved things somewhat, though. I think I can forgive Goldstein her obsession with cayenne pepper, as something was definitely needed to pep up this soggy dish.
- 1 1/2 cups of pork stock
- 3 tomatoes
- 6 tablespoons of red lentils
- 4 cloves of garlic
- another 1 1/2 cups of pork stock
- 3/8 of a lemon
- 2 small zucchini cubed
- another 2 cups of pork stock
- black pepper
- 1 tablespoon of iodized sea salt
Cooked it 40 minutes from when the lentils were added. The stock was added gradually as needed.
Garnish: Hella Green Sauce
I dug this hole all by myself, filled it back with dirt and fertilizer all by myself, and planted lentil and pea seeds all by myself. Now I just have to wait!