As promised – the Deborah Madison lentil recipe. They’re those you see on the desk within the background of this submit, a recipe I do know by coronary heart. These easy, wine-glazed lentils noticed me by my twenties, after which my thirties. I made them typically in my first solo condo in San Francisco. And, as a result of they journey nicely, they’ve saved 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’ve some choices with this recipe! I’m going the butter / tarragon route (versus olive oil / parsley), and at all times use both French or Umbrian inexperienced lentils. Deborah requires crimson wine, however I generally do white (no matter is open, actually), and I’ve even swapped in Belgian ale from time to time. What I imply is, crimson is greatest, however do not be discouraged if you do not have a bottle open or readily available – use what you could have!

Serving Concepts!

A lot of you could have cooked this recipe over time and have famous favourite serving concepts. Listed here are just a few stand outs.

• Baked Potatoes: There are a whole lot of 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 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 had been delivered to a pal’s so as to add to the farro she made.”

Extra Lentil Recipes

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