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 http://www.care2.com/greenliving/italian-good-luck-lentil-soup.html#
On a non-lentil note Bompas and Parr are at it again http://www.jellymongers.co.uk/news
would love to do the Alice one.
Love food X