I’ve been working with lentils. You’d think I’d run out of ideas but I never do; I love this legume and never tire of working on new recipes.
One of my earliest food memories of being struck by the taste of a new food (in a good way) revolves around a lentil soup. I was about 8 years old, at a friend’s house for a play date. The friend was named Celia and I will forever remember her and her mother, not because Celia became a good friend – that may have been the only play date we ever had -- but because her mother served up cups of lentil soup for lunch. There were slices of frankfurter in the broth, and I remember the distinct flavor of bay leaf (another new flavor). It was the first thing I told my mother about when I went home; I wanted it again.
I can’t remember whether or not my mother then went out and bought cans of Campbell’s Lentil Soup (she certainly didn’t make it). But when I began to cook I delved into lentils, and not just because they were cheap and I was vegetarian. It’s the distinctive, profound flavor of this small, easy to cook legume that has always had a hold on me. Their delicious broth is as comfortable with seasonings from every corner of the Mediterranean basin as it is with Indian or even Mexican spices.
I made two new lentil salads this week, a simple lentil and tomato stew and a lentil and quinoa pilaf. I also made a wonderful new Greek phyllo pie filled with the leftovers of the lentil and tomato stew. All posting on Recipes for Health and NYTCooking the week of October 12, 2014.
One of my earliest food memories of being struck by the taste of a new food (in a good way) revolves around a lentil soup. I was about 8 years old, at a friend’s house for a play date. The friend was named Celia and I will forever remember her and her mother, not because Celia became a good friend – that may have been the only play date we ever had -- but because her mother served up cups of lentil soup for lunch. There were slices of frankfurter in the broth, and I remember the distinct flavor of bay leaf (another new flavor). It was the first thing I told my mother about when I went home; I wanted it again.
I can’t remember whether or not my mother then went out and bought cans of Campbell’s Lentil Soup (she certainly didn’t make it). But when I began to cook I delved into lentils, and not just because they were cheap and I was vegetarian. It’s the distinctive, profound flavor of this small, easy to cook legume that has always had a hold on me. Their delicious broth is as comfortable with seasonings from every corner of the Mediterranean basin as it is with Indian or even Mexican spices.
I made two new lentil salads this week, a simple lentil and tomato stew and a lentil and quinoa pilaf. I also made a wonderful new Greek phyllo pie filled with the leftovers of the lentil and tomato stew. All posting on Recipes for Health and NYTCooking the week of October 12, 2014.
These pilafs, grains, and lentils are an essential part of my autumnal repertoire: a big bowl of hearty and healthy nourishment is the perfect way to end these increasingly chilly and dark days. I absolutely recommend my Big Bowls online class for those interested in adding more zest and flair to their humble bowls!
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