Tag Archives | Lentils
Lentildoodles

Lentildoodles

I so need you all to trust me on this one.  These cookies are amazing.  I am not going to pretend that these are health food–they are still cookies–but the lentils let you reduce the butter by half, while maintaining a really crispy texture on the outside, with a soft center.  In fact, I prefer […]

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Red Lentil and Toasted Walnut Pate

Red Lentil and Toasted Walnut Pate

My first experience with a lentil-walnut pate was many years ago when I was in England.  At that point I was a  full-time vegetarian, and I was surprised at the number of meatless options available in most of the places we traveled.  I had a version of this pate at a pub in the Lake […]

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Lentil and Sweet Corn Cakes with Cilantro Yogurt Drizzle

Lentil and Sweet Corn Cakes with Cilantro-Yogurt Drizzle

OK, it is still hot, but these just require a little stove-top sizzle so they almost don’t count as cooking.  I am a big fan of lentils and think they are highly underutilized in the U.S., as most people stick with basic lentil soup or avoid them all together.  Lentils cook quickly, taste a little […]

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Lentil-Walnut Loaf with Smoked Gouda and Green Chiles

Lentil-Walnut Loaf with Smoked Gouda and Green Chiles

I know, I know–lentil loaf?  That 1970’s crunchy-granola stuff that tasted like dirt and looked brown and felt squidgy?  Well, yes and no.  I am here to convert you to the cause.  This is not your mama’s lentil loaf!   I became mildly obsessed with lentil-nut loaves in the mid ’90s.  I spent some time […]

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Street Food Series: Bunny Chow

Bunny Chow has nothing to do with lettuce.  According to Troth Wells, author of The World of Street Food, this dish of lentil curry served in a container of bread had its origins in apartheid policies.  Segregation rules meant that restaurants could not serve “colored” people, so curry shops came up with an ingenious take-out […]

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Lentil and New Potato Moussaka

Lentil and New Potato Moussaka

Moussaka is a classic Greek dish that typically layers olive-oil softened slices of eggplant with a meat sauce and a topping of egg-enriched bechamel.  We had a number of small eggplants accumulated from the CSA, so I decided to do a lighter, vegetarian version for the evening meal.   This recipe is easy but it […]

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