Lentil, Arugula and Walnut Side Dish |
Baby Arugula |
Brown Lentils |
In all, I feel I streamlined the recipe quite a bit, using the food processor to do all the work outside of cooking the lentils. I really love the recipe. I love all the ingredients, so that is a plus. If you choose to use this on bread slices as an appetizer portion, please feel free. It was wonderful as a side dish. Obviously, the recipe is vegetarian and gluten free, so it fits with most diets. If you wish to see the original recipe at Vegetarian Times, please click on the link above in the first paragraph. This is what I did:
Lentil, Arugula and Walnut Side Dish
Lentil, Arugula and Walnut Side Dish |
Serves 3 - 4
¾ cup lentils
1½ cups water
¼ cup shelled walnuts
1 teaspoon Fleur de Sel (or other coarser sea salt)
¼ teaspoon coriander seed (or ground)
¼ to ½ teaspoon Aleppo pepper, or other pepper
⅛ teaspoon cumin seed (or ground)
1 tablespoon olive oil
1 small clove garlic
3 cups baby arugula leaves
In a medium saucepan bring to boil the lentils and water, reduce heat and cover. Cook the lentils for about 35 to 40 minutes, until tender. If a small amount of water remains in the pan, drain and set this cooking liquid aside.
While the lentils cook, place the walnuts, salt, coriander seeds (or ground), cumin seeds (or ground) and Aleppo pepper in the bowl of a food processor and process until fine. Add in the garlic and olive oil and process until somewhat smooth, scraping sides as necessary. Once the mixture is fine, add in the arugula leaves and pulse to chop finely, but not puree. Add this mixture to the drained lentils in a bowl and toss to mix completely. If the mixture is too dry, add in some of the reserved cooking liquid, or water, if necessary. Serve tepid.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
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