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 residence in San Francisco. And, as a result of they journey properly, they’ve stored me well-fed on a variety 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 will have some choices with this recipe! I am 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 occasionally. What I imply is, purple is greatest, however do not be discouraged if you do not have a bottle open or readily available – use what you’ve gotten!
Serving Concepts!
A lot of you’ve gotten cooked this recipe through the years and have famous favourite serving concepts. Listed below are a number of stand outs.
- Baked Potatoes: There are a variety of methods to get pleasure from these lentils, I like them over a wonderfully 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 may wrap the lentils in filo pastry with some goat cheese for a potluck. Good!
- Donna mentions, “I served it with creme fraiche and arugula over new potatoes. Leftovers have been dropped at a good friend’s so as to add to the farro she made.”