This deliciously healthy lentil stew is made with lentils, tomatoes, onion, carrot, celery, white wine and stock. To serve...
|Comments: 7||Views: 3030||Success: 100%|
Great recipes curated from others sites.
Kimberley was kind enough to bring me some of this for lunch the other day and I have to say that I also that it was very delicious. I will definitely make this...or encourage Kimberley to make it and then bring me more of it again...just kidding :-)
I've made this recipe twice so far and think it's fantastic. I find it interesting that the lentils are soaked in either buttermilk, or yogurt first. Is this to impart more of a dairy flavor to the lentils? I think I tasted some of the buttermilk that I used the first time, but the flavor was very subtle. The second time I made this, I also added a parmesan rind to the cooking stew. This I tasted a bit more, and also really liked.
Thank you for a great recipe
This recipe is my first exposure to dairy based acidification of beans. Now that I know why it's done, I think I'll incorporate this trick into many other recipes, including adzuki and mung, when maintaining the shape is desirable. I knew about the addition of salt, and of tomatoes near the end of cooking to prevent the loss of shape. It never occurred to me to try a cultured dairy product in the soaking process, like this, before the cooking even begins.