Tuesday, June 10, 2008

Yummy lentils

Not much news from these parts, but I did make some tasty lentils tonight for dinner—after a long cooking strike. Here's what I did if you'd like to try it out (sorry, no pictures).

1 tbsp. olive oil
1/2 large yellow onion, diced
2 carrots, diced
1.5 cups dried brown lentils
1/4 tsp. oregano
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 cup sherry vinegar
1/4 cup olive oil
2 tbsp. dijon mustard
salt to taste

1. Heat oil in a medium-sized pot over medium-high heat. Add onions and cook until just starting to turn golden. Add carrots and cook together, stirring frequently, until onions brown. Transfer to a large bowl.
2. Add lentils and spices to the same pot, and add 6 cups of water. Bring to a boil and lower heat to a simmer. Cook until lentils are just tender. Drain and add to bowl with carrots and onions.
3. In a small bowl, mix vinegar, oil, and mustard and whisk until well blended. Pour over the lentil mixture, stir everything together, and serve either hot or cold.


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