Skip to main content

Lentil Chic

Lentil Chic
Lentils - my current obsession for these in-between weather days.
Superfood; low GI; loads of fibre;calcium; vitamin B; great hot or cold and bless my economic Scottish cashmere socks-Cheap!
Cheap but chock full -o -chic, with lush names like, lentilles du Puy, black beluga,canary,impala,pardina... far from the image of dowdy and drab.
Most don't need to be soaked and the smaller varieties usually take less than an hour to cook. I alway use stock and usually a wide shallow frying pan to cook them in, salting them after they're done.
1 cup/ 250 grams feeds about four as an accompaniment, double it for a big bowl full and to use as leftovers.
Monday I made puy lentils with celeriac and shredded crispy duck,then on Wednesday I used up the leftovers by adding a mashed sweet potato,spring onions,a hint of 5 spice and squishing them up into patties,shallow frying, to serve with hoisin sauce and a cucumber salad.
Tuesday,mood black, so cold beluga with baby tomatoes,feta,red chili,sherry vinegar and pumpkin seed oil.
Thursday, devilled chicken with a yellow lentil slaw;grated carrots,finely diced red capsicum,celery,red onion and mayo.
Friday, puy lentils with baby beetroot, goat's curd,parsley,mint and a dash of vintage balsamic.
Saturday, two slices of pineapple, 3 rhubarb martinis (seasonal at least...) and a boat race. Legume free day.
The Italians believe in the luck of the lentil,try this delicious soup

On a non-lentil note Bompas and Parr are at it again
would love to do the Alice one.

Love food X


  1. I have never 'done' lentils ... oh hang on ... that's what dahl is made from isn't it darl?

    oh then I have! The less said about the 'dahl' experience over at Tony & Diane's the better!

    however ... your recipes above sound very temptng especially :-

    "Monday I made puy lentils with celeriac and shredded crispy duck,then on Wednesday I used up the leftovers by adding a mashed sweet potato,spring onions,a hint of 5 spice and squishing them up into patties,shallow frying, to serve with hoisin sauce and a cucumber salad."

    I suspect I'm going all 'The Young Ones' this week!

    Loving these posts!

    radioShirl x

  2. Many thanks radioshirley!! Don't hesitate to dally with some Dahl,love to know what happened at T&D's.
    Glad you like the posts,am going to make them a little more regular another great thing about lentils..........X


Post a Comment

Popular posts from this blog

Purple Reigns

All things food and all things purple, love them. Hyacinths, wisteria, ripe figs, eggplants, kalamata olives with crumbly feta, Prince and more.
This weekend I re-discovered that intoxicating liquer, Parfait Amour, an ancient bottle lingering in the back of the drinks cabinet. Ah- the memories came flooding back, sipping parfait amour with lemonade in the less salubrious bars of downtown Brisbane, steamy and witchy, we thought it was the height of sophistication... it did look fabulous and matched our lipstick too.

The bottle I found had lost most of its mojo so I bought a fresh one, surprisingly not difficult to get a hold of so somebody's still drinking it thank goodness!
Inhale- mmm.... rose petals, orange essence, almonds, vanilla and sin.

My palate has changed a bit since then, so I added a big squeeze of lime juice with the lemonade so it wasn't as sweet.
Great with a dash of cointreau, cranberry juice and soda water. A delicious Sipsmith gin and tonic, squeeze of lemon and …

Harvest Will Preserve Us

Lovely to be heading towards a "New Year" again and taking advantage of the end of summer harvest. Tomatoes are at their peak now, sweet, plentiful and cheap. Perfect if you have a glut of them in the garden or like me, have a fab market where I can get 5kg of tomatoes for a fiver. Same goes for peppers, cucumbers and courgettes. Store the tomatoes for the winter using Marcella Hazan's , classic tomato recipe and keep them in 250ml/ 1 cup portions in the freezer. One of my go to mid-week dishes is this tomato curry.

Quick Tomato Curry Serves 3 - 4  1 large onion, roughly chopped 1 heaped tablespoon of freshly grated ginger 1 tablespoon of turmeric 1 fat clove of garlic, crushed 1 heaped tablespoon of curry paste, I use a madras one 2 cups of tomato sauce, no need to defrost Oil of your choice Salt, pepper, sugar
In a large frying pan, on a medium heat, add 2 tablespoons of oil and the chopped onions. Cook for 3 or 4 minutes before adding the ginger, turmeric, garlic and curry paste,…


The carrot. To some people, the most pedestrian of vegetables. Not me, I love 'em. Wild carrots, purple ones were originally found in Afghanistan and a yellow variant of it, migrated to the Mediterranean during the 11th to 14th century. They reached China, India and Japan between the 14th and 17th century. The Chinese were particularly impressed by it's nutritional value and called it "little ginseng". The Dutch, those well known funsters, bred from the pale variants and brought us the familiar orange variety. Perhaps driven by chefs wanting to deliver new flavours and textures, a resurgence in the cultivation and availability of heirloom carrots benefits us all. Even the big supermarkets had purple ones last year for Halloween, so give them a try when you see them. Organic carrots are available widely in the UK now at a very affordable price, worth spending the extra few pence.

Moroccan Carrot Salad Serves 4 as a side dish 3 large carrots, grated 2 cloves of garlic, mince…