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Tuesday, 8 November 2011

Cooking with Black Lentils

I bartered cookies for a surprise item from Saskatchewan. And the surprise item was Willow Creek Organic Black Lentils - 100% organic certified and grown in our land.

Yes, they are very black, tiny, and turned out to be a great ingredient to cook with.

Rebar cookbook came in handy for this experiment. I made the Greek Red Lentil soup (p 123) but with Black Lentil.

Easy recipe: Cook a chopped onion in olive oil. Add 6 chopped garlic cloves, 2 diced carrots, 1/4 tsp chilli peppers, some rosemary, thyme and a bay leaf.

Cook for a minute or so, then add 2 cups lentils and 2L vegetable broth. When lentils feel cooked, add zest of a lemon and juice of one or two lemons to-taste. Adjust flavour with salt and pepper and serve sprinkled with feta and mint mixture.

It made for a lovely base of a vegetarian dinner tonight. (Plate design by Remodern)

The soup was preceded by a home made guacamole (find my recipe at Weekend Guacamole) and feta/tomato/onion/oregano dip.

The soup was followed by a lovely dessert of an Austrian Linzer Torte (with raspberries) from Patisserie Bordeaux (3675 10th Avenue, at Alma in Vancouver, BC). 

Thank you C!

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