This week I have been mostly eating puy lentils (except for kebab night that is lol!)
I made a huge vat after reading a great recipe in the Sunday Times for roast squash with lentils and goats cheese:
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article6844128.ece
The butternut squash is roasted with the skin on - which is fine for small squash, mine got a little crispy as some of the pieces were a bit too thin, so check them at 30 mins to avoid cremation..
I also like roasting squash skin on with a pinch of chilli flakes and some cumin - the spice and the chilli works well together and is a lovely warming snack on a colder autumn day.
When cooking the lentils the sweating of the onions and celery basically creates a good stock with loads of flavour - very yummy - and my packet also recommends cooking them with half stock and half wine which would give flavours similar to a classic risotto - definitely worth a try.
I also have a friend who does a great puy lentil 'salad' with olive oil, lemon juice, feta cheese and roasted red peppers, which is great cold for a summer BBQ veggie option or hot as a side dish.
The Camden Road Cook
Subscribe to:
Post Comments (Atom)
Just did a puy lentil 'risotto' seeing as I had run out of risotto rice.
ReplyDeleteFry up onion and garlic, rinse puy lentils, add twice the volume of lentils in stock & wine (I used red as it was open), cook for 20minutes until liquid is absorbed and lentils al dente.
Meanwhile fry up some baby portabello mushrooms - when cooked add balsamic vingear and reduce. Add to the lentils and mix in.
Serve with torn basil leaves and teaspoons of cream cheese dotted on top.
The Camden Road Cook