Puy, Beluga or Horse Gram Lentil Stew with Eggplant (Link to recipe below)
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Puy, Beluga or Horse Gram Lentil Stew with Eggplant (Link to recipe below)
For this divine cool weather lentil stew, an earthy, dark lentil is called for. Puy lentils are a common choice, and the dark Beluga is excellent. I also love to make it with either Horse Gram or Matki lentils – brown, earthy and delicious lentils that you can get from your Indian shop. How good these are.
Despite the very familiar ingredients, the result is a bit magic and unexpected. It is an O. M. G. dish. The texture of the lentils with the silkiness of the eggplant. The pop of the tomato flavour, the way the sour cream enhances the dish, the heat of the chilli and the Greekness of the oregano.
Serve as it is, for a light meal, or bulk it up by spooning on top of rice, on slices of grilled or toasted sourdough. You can serve the stew either as a hearty starter or a side, or as a main served with any grain you like. It can be made up to three days ahead and kept in the fridge–just warm through then add the creme fraiche, oil, chilli flakes and oregano before serving. It’s at its best served warm, but is also very good at room temperature.
This is an #Ottolenghi recipe – or at least it was until I, naturally, played with it a little. The key change was in the lentil used. You can see his recipe here: https://www.theguardian.com/lifeandstyle/2017/nov/25/lentil-recipes-curried-coconut-soup-aubergine-stew-sweet-potato-croquettes-fritters-yotam-ottolenghi (scroll down a little). It is also in his book, Simple.
#FromTheKitchen #FromTheArchives #Eggplants #Vegetarian #Food
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Puy, Beluga or Horse Gram Lentil Stew with Eggplant (Link to recipe below)
For this divine cool weather lentil stew, an earthy, dark lentil is called for. Puy lentils are a common choice, and the dark Beluga is excellent. I also love to make it with either Horse Gram or Matki lentils – brown, earthy and delicious lentils that you can get from your Indian shop. How good these are.
Despite the very familiar ingredients, the result is a bit magic and unexpected. It is an O. M. G. dish. The texture of the lentils with the silkiness of the eggplant. The pop of the tomato flavour, the way the sour cream enhances the dish, the heat of the chilli and the Greekness of the oregano.
Serve as it is, for a light meal, or bulk it up by spooning on top of rice, on slices of grilled or toasted sourdough. You can serve the stew either as a hearty starter or a side, or as a main served with any grain you like. It can be made up to three days ahead and kept in the fridge–just warm through then add the creme fraiche, oil, chilli flakes and oregano before serving. It’s at its best served warm, but is also very good at room temperature.
This is an #Ottolenghi recipe – or at least it was until I, naturally, played with it a little. The key change was in the lentil used. You can see his recipe here: https://www.theguardian.com/lifeandstyle/2017/nov/25/lentil-recipes-curried-coconut-soup-aubergine-stew-sweet-potato-croquettes-fritters-yotam-ottolenghi (scroll down a little). It is also in his book, Simple.
#FromTheKitchen #FromTheArchives #Eggplants #Vegetarian #Food
@LifeTimeCooking
Thanks for the share! I used to have a local supplier for Beluga lentils, which are marvellous in the right recipe! -
R AodeRelay shared this topic
