You'll be (very) pleasantly surprised, Yotam Ottolenghi's crushed puy lentils with tahini and cumin: 'I could eat this every day.' ), Serves two as a main, or four as a starter. A few years ago, I took part in a cooking workshop with my friends at Creating for Good and the fab team at … It’s fresh, … It’s a warm dip that’s hearty, satisfying, and so … Drizzle with reserved coconut milk and top with more cilantro. And the ultimate comfort dish? Soak the porcini in 200ml of boiling water for an hour. Put the butter and oil in a large sauté pan and place on a medium-high heat. Put a tablespoon of oil in a large sauté pan and put on a high heat. If the purpose of any food is to sustain, nourish and delight, then to describe a particular dish as "comfort food" is tautologous. To serve, lightly break up the rice with a fork and then add the lentils and most of the onions, reserving a few for garnish. They're also kind to both wallet and gut, which is just as well after the recent excesses. You can serve this salad as a side dish or on its own. If any of your friends say they don't care much for lentils on account of their virtuous, health-food credentials, serve them this and they will start questioning their convictions; add a poached egg on top, and you are guaranteed to win the battle. One of my favourite dishes to have ready in the freezer is a ragu made of a base of lentils and tomatoes. Bring to a boil, add the lentils, turn the heat to medium and simmer gently for 15-20 minutes, until the lentils are cooked but still retain a bite. Then I started to cook this Ottolenghi recipe for Puy lentils with eggplant, tomatoes, and yogurt. Yotam Ottolenghi's crushed puy lentils with tahini and cumin: 'I could eat this every day.' Food styling: Claire Ptak, f the purpose of any food is to sustain, nourish and delight, then to describe a particular dish as "comfort food" is tautologous. Meanwhile, finely chop the cilantro (including stems), onion, and garlic, and grate the ginger. This Mediterranean lentils recipe is inspired from Ottolenghi Simple but the recipe itself torn from the pages of my husband’s much loved weekly magazine, The Week, where it’s reprinted. Add the lentils, barley, stock, coconut cream, wine, water, ¼ tsp salt, and a very generous grind of pepper to the roasting pan. … It works perfectly as a starter, or as … Puy Lentil and Aubergine Stew This soft, delicate stew of puy lentils and aubergine is taken from Yotam Ottolenghi's SIMPLE cookbook. Using that recipe as the base, I made a vegan version so that someone following the Greek fast could enjoy it too. Looking through it, I went straight to the index for soup and there it was, this recipe for Thai red lentil … The ultimate comfort food? Lentils can be broadly divided into two groups. Rob recently … Put the butter and oil in a large sauté pan and place on a medium-high heat. A pan of lentils – braised with carrots, onions, celery, hard herbs and stock – is a useful thing to have in the fridge, ready to turn yesterday's leftover roast into a whole new meal. Lentils, every time. Taste for seasoning and adjust accordingly. Lentils and tahini have long held a place in my heart, but I had never tried them together until my eyes were opened to the world of Ottolenghi this winter. Food styling: Claire Ptak Roughly mash the lentils with a potato masher, so that some are broken up and you get a thick, porridge consistency. Serve warm with the hard-boiled eggs alongside. Serve hot, with the hot tomato sauce. • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. Those with large, flat seeds are the more common. But as far as Yotam Ottolenghi is concerned, a … Put the butter and oil in a large sauté pan and place on a medium-high heat. In fact, I still find it surprising how quick people default to potatoes or pasta when an easy meal is called for. My colleague and friend Sami Tamimi, when asked recently what his favourite comfort food was, said it's any dish that evokes a memory of childhood. Photograph: Colin Campbell for the Guardian. Transfer to a bowl, add the lentils and 20g of coriander, and keep warm. While the original recipe calls for puy lentils, I used small brown lentils. 10g dried porcini mushrooms1 medium onion, peeled and halved4 sprigs fresh thyme 2 bay leaves2 small carrots, peeled, one cut into 1cm dice, the other in half widthways Salt and white pepper175g puy lentils¼ celeriac, peeled and chopped into 1cm dice 75ml olive oil30g fresh coriander, chopped1 large leek, cut in half lengthways, then sliced into 5cm chunks200g fresh ceps, cut into 0.5cm slices 200g mixed wild mushrooms, cleaned and roughly torn 3 tbsp double cream35g preserved lemon skin, finely diced160g Greek yoghurt. Photograph: Colin Campbell for the Guardian. Ottolenghi’s Puy Lentils and Eggplant France's famous green lentils du Puy come together with roasted eggplant, tomatoes and yogurt in this fabulous vegetarian main course adapted from Yotam Ottolenghi's Ottolenghi Simple. Pile the rice high on a serving platter and top with the remaining onions. Crushed puy lentils with tahini and cumin. Tip into a bowl, add the ceps and another tablespoon of oil to the pan, and fry for three minutes, until caramelised. Ottolenghi’s Lentils with Roast Eggplant, Cherry Tomatoes and Yoghurt. Drain, remove and discard the veg and herbs, and set aside. Rinse the soaked porcini in fresh water and add them to the strained water in the bowl. 3 medium tomatoes, skinned and cut into 1cm dice, ½ small red onion, peeled and sliced very thin. Unlike red lentils, which fall apart in the cooking (so making them perfect for soups), brown and green varieties hold their shape, making them a very good base on which to lay a roast bird or to sit with sausages in a one-pot stew. For all EU shipments, please check with the local customs office in your country to see if duties will need to be paid. My colleague and friend, Yotam Ottolenghi's lentils with mushrooms and preserved lemon ragout: 'Win round your friends.' Spread out the lentils on a flat platter, run a fork through to make a wavy pattern on top, and scatter on the sliced onion, the remaining coriander and a final drizzle of olive oil. At the very least, it's a loose term that means different things to different people. BREXIT UPDATE: Unfortunately things have changed and we are currently unsure of the full implications. They soften much more quickly than most beans and peas, and take only 20 or so minutes to cook. Serve warm with the hard-boiled eggs alongside. Braised Chickpeas with Carrots, Dates and Feta. (Please also refer to our FAQs on this matter! Bring a medium pan of water to a boil. Add the lentils and cook for 15-20 minutes, until completely cooked, drain and set aside. Great as those two staples are, in my book lentils are hard to beat in terms of ease and versatility. Well I came across a recipe by noted chef Ottolenghi where he combines lentils with tahini and the result is fantastic. Add the cream, preserved lemon and porcini and their water, turn up the heat and boil for five minutes, until thickened and reduced by half. Set the … Ingredients 3 tbsp olive oil, plus a little extra to serve 3 garlic cloves, finely sliced 1 large red onion, finely chopped (160g) I’ve recently acquired the new Ottolenghi book Simple. Heat 1 tablespoon of the olive oil in a small pan and fry the onion gently for 6 to 8 minutes, or until … If pressed to commit, however, I'd bet both Sami and I would answer the same. Peel … To serve, divide the lentils between four plates and spoon over the mushrooms. Roughly mash the lentils with a potato masher, so that some are broken up and you get a thick, porridge consistency. Add about 1/3 of the onions and cook for 5 … Plenty More is one of them. The ingredients couldn't be humbler, but the result couldn't be more comforting or sublime. Spread out on a baking tray and roast for 30 minutes, until the vegetables are cooked and starting to caramelise. 3. I love them teamed with another pulse such as chickpea, or with a mix of grains. Unlike many other legumes, lentils don't need soaking, but do give them a rinse before cooking, to remove any starchy dust. I have several of Ottolenghi’s cookbooks and (I hate to admit) there are a few I haven’t cooked from. Add the lemongrass, lime leaves, red lentils, and 3 cups of water [I used 2 cups water and 1 cup chicken broth]. Turn down the heat to medium and cook gently, stirring, for a few minutes more, until hot and thickened. JavaScript seems to be disabled in your browser. This sustaining meal-on-a-plate is a little bit like hummus, though much easier and quicker to prepare. Add the lentils and cook for 15-20 minutes, until completely cooked, drain and set aside. Crushed Lentils with Tahini and Cumin ~ if you love hummus, try this healthy Middle Eastern lentil appetizer from Yotam Ottolenghi! Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside. For the best experience on our site, be sure to turn on Javascript in your browser. At the very least, it's a loose term that means different things to different people. A Comforting Lentil Soup That Balances Out Holiday Excess Extravagant holiday feasts are meant to be indulged in once a year. Next time you need a quick and easy meal, forget the pasta or spuds and try lentils instead. Cook, stirring, for a couple of minutes, then add the tahini, lemon juice, 70ml of water, a teaspoon of salt and a good grind of black pepper. It's just as elusive a concept for me: rather than having one particular comfort food, it's all about context. Heat the oven to 200C/390F/gas mark 6. Here’s a little more about this startlingly good cookbook, and a recipe I can’t wait to make.Yotam Ottolenghi owns a group of delis and restaurants in London, England, and his establishments have gained a reputation for fresh, creative vegetarian food. If you cook them in too much liquid (water or stock), their nutrients will leach out, so, unlike pasta, which likes a nice rolling boil, use just enough to be soaked up. 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