This week’s Off The Counter features yet another recipe from the cookbook Plenty that has become a weekly staple. This one involves black beluga lentils. I prepare a batch on Monday morning and enjoy it throughout the week as a fast [healthy] food. Unfortunately, the kids will not eat it, at least not yet. Take a look how beautiful this legume is and how well it pairs with creme fraiche. My take on the recipe below:
Black lentils, carrots, celery, cherry tomatoes, onions, broth (your choice), red wine vinegar, bay leaf, dill, cilantro, parsley, brown sugar, olive oil, creme fraiche, salt and pepper.
Add large cut carrots, celery and onion to stock pot with 1 cup of lentils and a bay leaf. Cover with water or stock. Bring to boil and simmer on low heat for 25 minutes. Remove and discard vegetables and toss lentils with olive oil, vinegar and salt.
Optional: Half cherry tomatoes, carrots and celery. Drizzle with olive oil, sugar and salt. Roast for about 20 minutes.
Add chopped herbs and roasted veggies to your lentils. Top with creme fraiche and enjoy.
Yotam Ottolenghi, author of Plenty also includes fire roasted eggplant (which is delicious) but for a simpler preparation I omit it.
Do have a favorite go-to-recipe that’s become a weekly staple? If so do share.