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RUSSELL'S RECIPES have been tested over the years in a notably inefficient kitchen. They have proven their reliability and can withstand late-arriving guests, mismatched cutlery, and requests for Coca-cola, beer, or iced tea.

Wednesday, October 17, 2012

LENTILS FOR AUTUMN

While in the process of updating our website, we have decided to at least tide you over by dishing up a new recipe whenever a noteworthy meal graces the office table here in Beaune.  October's recipe comes just in time for crisp fall weather and was cooked with care by Becky herself...

LENTILS AND CARROTS FOR 4

Ingredients:  lentils (preferably the small green ones), a large onion, garlic, coriander seeds, a pound and a half of medium or large-sized carrots, tomato paste.

Prepare lentils according to instructions on the package as certain types of lentils require a quick rinse in cold water.  Combine one cup of the lentils with 3 cups of water in a saucepan, bring to a rolling boil, reduce heat, cover and simmer for 15 minutes.  Set a strainer over a bowl, drain the lentils and save their cooking water to be used later.

In the meantime, cut your onion in half, and slice thinly.

Mince 4 or more cloves of garlic depending on your liking for garlic and the size of the cloves.
Peel the carrots and slice them fairly thickly.

Gently heat the olive oil in a heavy sauté pan or skillet, add the sliced onions, coriander seeds, and cook, stirring gently, for about five minutes until the onions are tenderly translucent.  Add the garlic and carrots, stir with a wooden spoon, add the drained lentils, about one and a half cups of the lentil cooking water, and a healthy tablespoon of tomato paste dissolved in an additional cup of water.  Salt to taste.  Simmer for 15/20 minutes until the carrots are firm but cooked through.  Add more salt if necessary.  The mixture should not be dry or have too much remaining liquid. 

Can be served hot, or at room temperature.  With bulgur or quinoa.  As a main dish or a side dish.  Sprinkled with whatever green herb you fancy – parsley or chervil or chives (cilantro can be difficult with many red wines).

Suggested wines:  A Beaujolais from Domaine Alain Michaud, Brouilly or Morgon

1 Comments:

Blogger todd said...

I just got hungrier

9:27 AM  

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