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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Monday, January 28, 2013

Confetti Lentils


Here's a healthy side dish.  Since I still cant get into eating beans, I like to eat lentils or chickpeas on a regular basis since they're good for you too.


I actually used a bean and lentil blend that's pretty tasty. You'll need:
1 1/4 cups of lentils
2 medium carrots
1 medium celery root
1 medium onion
1 tablespoon olive oil

That's it.  No spices (except some salt) and no other flavours.  But don't worry, it'll work out.




First peel the celery root.  It looks ugly but it's not so scary.  


You can peel it with a vegetable peeler but I use a knife.  First, lop off the hairy part at the top.  Then slice off the skin.


This needs to be grated so I chopped it into chunks that would fit in the food processor.  You can also grate it by hand.


Grate it up along with the carrots and onion.  


Heat oil in a pot over medium heat.


Add the shredded vegetables.  Sprinkle with 2 teaspoons of salt and cook for about 5 minutes until vegetables have softened.  


Take your lentils or lentil mix.


And stir them into the softened vegetables.


Then pour in 3 3/4 cups of boiling water and bring it up to a boil again.  Reduce heat to low and simmer 20-30 minutes until lentils are tender.  They won't absorb all the liquid. 


Serve with a slotted spoon to drain.  


Despite the lack of spice this has a terrific flavour.  The celery root adds a sweetness and earthiness that is really lovely. I was surprised it turned out so well.  


I served this with grilled pork chops and a light cucumber and daikon salad.  



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