Monday, January 2, 2012

A good pot of lentils...

"A good pot of lentils" is actually the name of the recipe posted on Bon Appetit.  Here's the recipe for your healthy eating pleasure:

2 cups lentils (French green or black beluga)
2 Tbsp. olive oil
2 tsp. kosher salt plus more for seasoning
Optional Aromatics:
1 carrot, peeled; fennel fronds; 3 sprigs thyme; 3 sprigs flat-leaf parsley; 1 medium onion; 1 celery stick; 1 bay leaf; 1 head of garlic (the top 1/3 sliced off), and 1 whole dried chile

Place 4 cups water, lentils, oil, and salt in a heavy large saucepan and bring to a boil. Add any or all of the aromatics and return to a boil. Reduce heat and simmer until lentils are tender and no longer chalky at their core, about 30-45 minutes. Season to taste with salt. Let lentils cool in the cooking liquid. DO AHEAD: Cover and chill lentils in liquid for up to 5 days. When ready to serve, scoop lentils out of liquid with a strainer or slotted spoon.

Recipe source (Clicky)

The picture is the pretty pre-cooked lentils.  For aromatics I used fennel fronds, thyme, baby carrots, a bay leaf, half an onion, and the head of garlic.  The result was delicious.  As my menu stated, I served the lentils with trout and roasted zucchini.  I also threw a salad in there with a quarter of an avocado and the miso-lime vinaigrette.  I don't think it's a bad thing to go overkill on the veggies.  :)

What healthy thing do you enjoy going overboard on?

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