No frills today, just good lentil soup with various greens, fire roasted tomatoes, dash of curry, onions, garlic and flax seed crackers...
HISTORY: Puy lentils- A small slate-green lentil with a delicate blue marbling. Puy lentils are considered by many to be the best lentil because of their unique peppery flavor and the fact they hold their shape during cooking. They're the only lentil to be identified by area of cultivation - grown in the Le Puy region of France.
I am looking forward to playing with these in some other dishes, because you can serve them hot or cold as a salad starter or as an accompaniment to poultry, meat or fish dishes, or use them in soups or casseroles. I am wondering if I can sprout them making myself some live 'Raw' salad.
Available from some grocery or Whole Foods. They will keep for up to a year in a cool dry cupboard.
A better view of the ingredients!
Saute onions in a little oil and Kelly Gold just until it slight browns; then add the greens; add madras curry powder or Kitchen King curry powder, garlic, salt/pepper to taste; add 3 cups vegetable stock, 1 can fire roasted tomatoes, and 1 1/2 cups Le Puy Lentils and simmer for half an hour on medium heat.
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