Simple and tasty meal! The lentils took closer to forty minutes to cook. The spices were placed in a pestle and mortar and coarsely ground before infused in the olive oil. Served over a bed of baby arugula and I garnished the top of the dish with shallots and fresh chives from the garden to add a little color. To avoid wilting the greens, the lentils were set aside to cool first-about 30 minutes. In the colder months the lentils will be served over hardy greens but will skip cooling the mixture. Reviewed for Veg Tag/September. Thank you, Sharon!
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
All I can really say is, this is soooooo gooooood! I especially love fenugreek, and it's nice to use it in something besides the same old Indian food. Something this fast, easy, and delicious will certainly be made frequently at my house. Thanks so much, Sharon!
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
If you let this sit in the fridge for a day or two, the spices meld to create a wonderful dish.
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I have come to depend on enjoying any recipe I choose of Sharon's, and this is no exception. I am trying to include more lentils into our diet, and this recipe will be in the regular rotation for sure. It looks like a dish of plain lentils, but one bite will tell you it is anything but. I used whole spices which I crushed until almost ground (I like the little bit of crunch, and little surprises of flavour when you chew on a spice fragment), and I only used 3 tablespoons of olive oil, which coated my french lentils perfectly. I really enjoyed this at room temperature, but with the chilled leftovers today, I plan to add a little harrisa, some finely chopped tomatoes, and possibly some feta.
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Very nice Sharon I like it with all the seeds rather than the powder. I ate this cold on salad. Made for ZWT 6 by a fellow Looney Spoon Phoodie :)
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I made a mistake when I made a single serving! The mistake was in just making a single serving. I'll be making this again tomorrow and it will be the full recipe amount because this is just delicious. The lentils and seasonings are ideal together and it's so simple to put together that you won't think twice about making it up. I tried making a lettuce wrap once it was all on the plate and the pix taken and I didn't have enough lettuce but it tasted great that way and I'll try it with a couple of full leaves next time. :D
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Wow this came together quickly! I almost overcooked the lentils. I steeped the spices in the olive oil early so the flavors would meld more. It was absolutely delicious. I served it over arugula which i wouldn't do next time & ate the wee bit that was left as is this morning. Thank you! Made for Welcome to Egypt in the NA/ME Forum 5/12.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
