30 December 2009

i cook this thing which is not very sexy, but i like it. i boil a cup and a half of le puy lentils (small, french, not mushy) with some bay leaves and salt for about 15 minutes, until they are tender but firm, and drain them. then i heat up a tablespoon of olive oil and fry in it two diced shallots and some celery leaves. i add the lentils and fry to perk them up a bit. tonight i made them with rice (a complete protein), but they are also good with poached egg (the yolk makes a sauce plus some cultures consider this combination lucky), or sausages. i serve lentils with something sour (salad with vinagrette - 1.5 tbs olive oil, 1.5 tbs red wine vinegar, a squeeze of lemon and 1/4 tsp dijon mustard, or oranges) because vitamin c helps the body absorb iron, which is good for energy or something.

4 comments:

thesundaygap said...

You're my culinary hero.
Want to contribute to a food blog?

wrenna said...

i'd love to!

thesundaygap said...

Excellent. I intend to revive and make a go at supperforsingletons with multiple contributors.
I'll email you the details. Send me any ideas you've got!

wrenna said...

i usually don't cook for one (roasted yam with edam melted on top, salad with fresh green peas - my post-work, university meal). i cook for four, eat it two days and/or for lunch and freeze one portion. i make vats of soup. i have been dumped for distributing it :)

i will try to think of features! you should write about your sunday supper club meals for the boys and girls!