Monday, January 30, 2012

Lentil Lundi

Whilst grocery shopping on Saturday morning Jen proclaimed, "We should eat more lentils." This sounded like a good idea to me, however, I stated that there'd have to be some theme to this. So I proposed that tonight, on Monday, we would start the very first in a series called Lentil Lundi!

Okay, let's be honest, this will probably be a series of approximately one (1) blog entry. But still, the idea was enticing enough.

Pot O' Lentils

Since I wasn't working today I cooked up a big pot of lentils and just let them sit on the stove for a while.

Lal Dal

While they sat I cooked up some onion, chili pepper, and tomato in a little butter with some cumin seeds. I guess technically I could have used ghee but I just didn't want to. There are certain ingredients in cooking that I just don't like to recognize as legitimate and ghee is one of them. I understand the point of ghee, I just don't like the idea of getting it when I can just use some oil or butter in place of it.

I like running a lean pantry. Lean with the exception of the seventy-five odd jams, jellies, tapenades, and mustards I accumulate in an average year.

I added a little chili powder and fresh tomato to the cooked vegetables before adding in the cooked red lentils.

Roasted Celeriac and Beet Salad with Avocado and Baby Greens

I served up a salad of the leftover roasted celeriac and beet with a squeeze of lime, olive oil, salt, and pepper mixed with fresh cilantro leaves. I was content to leave it at that but Jen suggested rather forcefully that I add in some sliced avocado. It didn't really go with the salad but, hey, I'm not one to turn down avocado in any situation.

Home Made Naan

To accompany this makeshift dal I decided to make some naan. I would have loved to have planned this better and just bought some naan but not having that foresight I was forced to make some from scratch.

Along with ghee another thing I don't like doing is measuring things so I just put in an amount of flour, water, yogurt, yeast, salt, and oil into a bowl, mixed it up, let it sit for a bit then scooped it in portions onto the pizza stone fresh out of a 500 degree oven.

Home Made Naan

They puffed up a little too much when I put them on the stone to bake. Next time I think I might make the batter a little more wet and spread it thinner on the stone. That's a simple fix, I'll just increase the liquid content in the recipe!

Oh yeah. No recipe. Maybe there is something to this whole recipe thing after all.

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