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Recipes used: Focaccia With Caramelized Onions (670), Green Lentils with Roasted Beets and Preserved Lemon (174), Lemon Vinaigrette (184)
Andy and I had a quiet Sunday dinner to enjoy the last of the pre-SXSW peace. I had to use brown instead of green lentils, since HEB no longer stocks them in the bulk section. It was a rich, but zesty salad that'll serve me for the rest of the week. The bread was good too, but I'm not sure I care for focaccia with obvious toppings--the onions here got a little burnt in the oven, and they made the bread messier and more awkward to eat.
Lunch at At La Cantinella in Barolo. Delicious poached sausage on a bed of lentils. The drizzle of olive oil over the top was nicely peppery and created a good contrast with the silky lentils.