Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

Earthy Lentils

Gentle cooking and careful flavor pairings elevate this lowly legume

Fine Cooking Issue 02
View PDF
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Often considered boring food, good for you but not very good, lentils are usually boiled down to a thick, nourishing but uninspiring mush, writes chef Kevin Taylor. Taking cues from French, Indian, and Middle Eastern cuisines, they can be interesting and challenging. He recommends combining them with other big, robust flavors. He explains how to select the best variety for the dish you’re preparing, how to gently cook them, and a few “successful” recipes: Lamb, Lentil, and Artichoke Salad; Curried Lentil and Eggplant Cakes; and Pepper-coated Salmon with Lentils.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks