Ok,
so you looked at the picture and saw that there were lentils in today’s recipe,
right?! You also knew that I was on my own with this one as there was no way
Dear Husband would even entertain the thought of eating them again, right?!
Yes, you are correct. Dear Husband always says that the only food he doesn’t
like is raisins but I hasten to add lentils to that list too. Even though I know
it’s only a notion to him because he eats the lentils that are in homemade soup
albeit a different colour. So, for a late lunch today, I went ahead and made Substantial lentils.
Looking
at the picture, you would be forgiven for thinking that they don’t look much
different to the Simple lentils I made in the early days of this blog.
However, the substantial lentils also included the addition of carrot, celery
but minus the balsamic vinegar. Getting down to the specifics of the recipe, I sautéed
chopped onion, garlic, celery and carrot in a frying pan (my new one with the lid which is getting plenty of use!). They
softened for about 8 minutes. At this point, I must admit, that I had to leave
the house to go to the town for a “builder’s line” as everyone else was
incapacitated (yes, the construction work is still going on!). So, I bundled Baby
Daughter into the car and off I went to the suppliers to get a builder’s line.
Honestly, I was half thinking that the builder’s line was like when a newbie
would get asked to go and get a ‘long stand’. But really, I thought it was a
long rod that builders use to make sure lines are straight – but don’t they
have spirit levels for that?! At least I had the sense to ask the man in the
suppliers for a builder’s line; otherwise, I’d never have found it! What was
the builder’s line? It was very simply a roll of twine or what some people
might call cord. Never in a million years would I have thought that’s what a
builder’s line was.
Anyway,
back to the house and I heated up the vegetable mixture and then added vegetable
stock, the lentils, a sprig of thyme and a bay leaf. By the way, did you know
that ‘green speckled lentils’ and ‘puy lentils’ are the same thing? I only
copped that on yesterday and had the girl in the health food shop verify my
discovery. The lentils simmered for 25 minutes before serving up. I didn’t even
season them as I thought they were perfect as they were. Dear Mother always
used to scold me for adding salt to my food before tasting it so she has really
and truly gotten me out of that habit at long last she will be glad to know.
The verdict…
A
very good 7 marks out of 10. I really loved this dish and thought it was the
perfect lunch. So healthy and no sign of bread or pasta which usually leave me
feeling so tired after eating them at lunch time. I ate a small plate of them
and then couldn’t help but eat another small plate of them with balsamic vinegar which made them
even nicer. Without doubt, this recipe has made The List (for me anyway!). Definitely
a hit in my books but definitely not for the masses I’d say. I know Dear
Husband doesn’t like them but I wonder how many other people come in to our
house would eat them? I think I could safely rule out most of the men and I’d
have more luck with the girls liking them. As I said to a friend last night,
when it comes to Donegal men and dinners, a recipe is off to a bad start if it
doesn’t include potatoes. There are, of course, some exceptions but
unfortunately, substantial lentils isn’t one of them.
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