As promised – the Deborah Madison lentil recipe. They’re those you see on the desk within the background of this put up, a recipe I do know by coronary heart. These easy, wine-glazed lentils noticed me via my twenties, after which my thirties. I made them typically in my first solo condominium in San Francisco. And, as a result of they journey effectively, they’ve stored 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 Everybody – this was the recipe I selected.

The Particulars:

You have got some choices with this recipe! I’m going the butter / tarragon route (versus olive oil / parsley), and all the time use both French or Umbrian inexperienced lentils. Deborah requires purple wine, however I generally 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 available – use what you’ve gotten!

Serving Concepts!

A lot of you’ve gotten cooked this recipe over time and have famous favourite serving concepts. Listed below are a number of stand outs.

• Baked Potatoes: There are numerous 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 would possibly 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 pal’s so as to add to the farro she made.”

Extra Lentil Recipes

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