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How-To

Earthy Lentils

Gentle cooking and careful flavor pairings elevate this lowly legume

Fine Cooking Issue 02
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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.

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