Recipes (Most Popular)485696 results - showing 429211 to 429220
Inspired by a recipe from Cook's Illustrated magazine. From the Cook's Illustrated website: Lentils du Puy, sometimes called French green lentils, are our first choice for this recipe, but brown, black, or regular green lentils are fine, too. Note that cooking times will vary depending on the type of lentils used. Lentils lose flavor with age, and because most packaged lentils do not have expiration dates, try to buy them from a store that specializes in natural foods and grains. Before use, rinse and then carefully sort through the lentils to remove small stones and pebbles. The soup can be made in advance. After adding the vinegar in step 2, cool the soup to room temperature and refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, then stir in the parsley. Makes 2 quarts soup.Submitted by NPWEST
Based on a recipe from Mark Bittman at the New York TimesSubmitted by NPWEST
Inspired by a recipe by Padma Lakshmi in Tangy, Tart, Hot and Sweet. Go to http://www.cookstr.com/recipes
/pondicherry-lentil-salad for details.
I named this salad after a town in South India that was heavily influenced by French colonization. I love the easy mix of Eastern and Western flavors that this recipe exemplifies. The salad is made with small black lentils similar to French puy lentils but can be made with any black lentils. Here I use lentils that are named beluga, after the caviar, because of their appearance and minuscule size, especially when compared to other lentils. I love the crispness of the apple and peppers mingling with the soft texture of the lentils. This is a great salad to take on a picnic, and especially handy if you’re serving vegetarians who need a bit of substance to their meal. The ginger and coconut roasted in sesame oil give it a richer flavor than most run-of-the-mill lentil salads.Submitted by NPWEST