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m (Robot: Changing Category:Mustard seeds Recipes)
m (clean up, replaced: black pepperblack pepper (2))
 
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* 1 cup (6 oz.) [[hazelnuts]], roasted, skins rubbed off and coarsely chopped
 
* 1 cup (6 oz.) [[hazelnuts]], roasted, skins rubbed off and coarsely chopped
 
* 4 tbsp. chopped [[parsley]]
 
* 4 tbsp. chopped [[parsley]]
* [[salt]] and freshly ground [[pepper|black pepper]] to taste
+
* [[salt]] and freshly ground [[black pepper]] to taste
   
 
=== Vinaigrette ===
 
=== Vinaigrette ===
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* 1⅛ cup extra virgin [[olive oil]]
 
* 1⅛ cup extra virgin [[olive oil]]
 
* 2 tsp. [[Dijon mustard]]
 
* 2 tsp. [[Dijon mustard]]
* Freshly ground [[pepper|black pepper]]
+
* Freshly ground [[black pepper]]
   
 
== Directions ==
 
== Directions ==
# Rinse [[Lentils]] and pick over.
+
# Rinse [[Lentils]] and pick over.
# Place in a large saucepan and cover with 3 quarts cold [[water]].
+
# Place in a large saucepan and cover with 3 quarts cold [[water]].
# Bring to a boil, reduce heat to low, cover pan and simmer until tender, 10 to 20 minutes.
+
# Bring to a boil, reduce heat to low, cover pan and simmer until tender, 10 to 20 minutes.
# (Time depends on freshness of [[Lentils]]; new crop can cook fast, so test often.)
+
# (Time depends on freshness of [[Lentils]]; new crop can cook fast, so test often.)
 
# Drain [[Lentils]] and transfer to a large bowl.
 
# Drain [[Lentils]] and transfer to a large bowl.
   

Latest revision as of 03:05, December 6, 2010


Description Edit

If black beluga lentils are unavailable, use the green Puy variety from France. (Common brown lentils are too floury for this dish.) Serves 10 persons.

Ingredients Edit

Vinaigrette Edit

Directions Edit

  1. Rinse Lentils and pick over.
  2. Place in a large saucepan and cover with 3 quarts cold water.
  3. Bring to a boil, reduce heat to low, cover pan and simmer until tender, 10 to 20 minutes.
  4. (Time depends on freshness of Lentils; new crop can cook fast, so test often.)
  5. Drain Lentils and transfer to a large bowl.
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