4.21 / 5 Stars | 53 Reviews
by Maryanne
“This soup uses vegetable stock for the base and then goes on beautifully from there. Fresh corn, zucchini and cabbage join potatoes, carrots and celery. And lots of beans. This thick, thick soup cooks for only half an hour and is perfect. Thick broth, te”
You don’t have to look at me like that. I know, I know how you and most people feel about lentils. About how they’re mealy and brown and generally lackluster, like health food putty; about how you’ll eat them, sure, but only if you must. And how if I were trying to convince you that lentils are something that you will very much love if only you could try them this way, my way, that this yellow-and-muddy-purple-brown speckled thing up top, despite the ambitious efforts of the bright green parsley chop scattered over it, is not going to be the thing to pull it off.
But I wish it would. This warm lentil salad is a perfect mid-winter everything — a gorgeous pack-for-work lunch to keep you on this side of your Resolution karma, a perfect side dish to a roast, chops or sausage, and my new favorite thing to break a softly-cooked egg over. The creamy golden potatoes nestle among the perfect discs of thyme-scented lentils and the entire salad zings with finely chopped cornichon, capers and minced shallot that’s been lightly pickled in red wine vinegar, and a good grassy/fruity olive oil. It lightly crunches when you take a bite.
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permalink to warm lentil and potato salad | 102 comments to date | see more: Appetizer, Beans, Photo, Potatoes, Salad, Side Dish, Vegan, Vegetarian
Apple pie oatmeal; Chocolate mascarpone cake with berries; spicy shrimp fish stew in today’s Delicious Links.
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4.56 / 5 Stars | 226 Reviews
by Kimberly Binning
“This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!”