intuitive cooking, sensible eating.

Art feeds Art

Last week my Mom had a meeting with the rest of the people in her artists’ co-operative, Signature.  They have occasional board meetings, and people bring a dish to pass.  It was my pleasure to cook up some tasty lentils for these folks to eat. I made basic French style lentils first, which I added some things to at the end.  I had never roasted chickpeas before, and had always thought it was a neat idea.  I like wasabi peas, so I wanted to try to make something along those lines.  I thought that they would provide a nice contrast of crunch or this lentil dish.

French Lentils                                                                                                                                                                                                                                                                                  Ingredients

  • 2 tbsp olive oil, divided
  • 2 tbsp butter
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped vidalia onion
  • 1/2 cup finely chopped celery
  • 1 cup French or green lentils
  • 3 cups water
  • bouillon cube
  • 2 bay leaves
  • half a lemon tossed in whole
  • salt & pepper to taste
  • 1 1/2 tsp coriander
  •  1 tbsp dijon mustard
  • 1/2 cup plain yogurt
  • 1/4 cup grated asiago
  • 1 whole vidalia onion sliced into half moons
  1. Heat 1 tbsp of the olive oil and 1 tbsp butter in a biggerish stock pot or sauce pan.
  2. Saute the first three ingredients in the oils until the onion is translucent.  Add in lentils through coriander, bring to a boil.
  3. Reduce heat and simmer for 20-30 minutes until the lentils are done.  Then stir in the remaining ingredients.
  4. At the end, melt the remaining tbsp of butter in a pan, and sautee the entire chopped vidalia onion.  Spread it on top of the lentils and garnish with parsley or paprika if you like.
Roasted Curried Chickpea Topping
  • 1 can chickpeas, strained and rinsed
  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tbsp nutritional yeast
  • salt and pepper to taste
  1. Preheat oven to 425 degrees
  2. Rinse the chickpeas, then pat dry with a towel.
  3. In a roasting pan, pour in the oil and spices.  Toss in the peas and toss them with everything.
  4. Roast in oven for about 25-40 minutes – it will depend on the chickpeas you use, so just check and wait until they are getting crispy.
  5. Serve them on top of the lentils.

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