Over the years I thought I had perfected my version – until I tried Yotam Ottolenghi’s version in The Guardian. Serve warm with the hard-boiled eggs alongside. Serve warm with the hard-boiled eggs alongside. The ultimate comfort food? Great as those two staples are, in my book lentils are hard to beat in terms of ease and versatility. Bring to a boil, turn the heat to low, and simmer for 15 minutes, until the lentils are completely soft. Unlike many other legumes, lentils don't need soaking, but do give them a rinse before cooking, to remove any starchy dust. With warm flatbread, I could eat this every day. Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to … Plenty More is one of them. While the original recipe calls for puy lentils, I used small brown lentils. Stir in the red curry paste and cook for 1 minute. BREXIT UPDATE: Unfortunately things have changed and we are currently unsure of the full implications. Once the butter melts, add the garlic and cumin, and cook for a minute. Lentils, every time. Add the tomatoes, 20g of coriander and the cooked lentils. Here’s a little more about this startlingly good cookbook, and a recipe I can’t wait to make.Yotam Ottolenghi owns a group of delis and restaurants in London, England, and his establishments have gained a reputation for fresh, creative vegetarian food. Photograph: Colin Campbell for the Guardian. It’s versatile and comforting and it’s always a pleasure to find a portion stowed away at the back of the freezer. Using that recipe as the base, I made a vegan version so that someone following the Greek fast could enjoy it too. Tip into a bowl, add the ceps and another tablespoon of oil to the pan, and fry for three minutes, until caramelised. Crushed Lentils with Tahini and Cumin ~ if you love hummus, try this healthy Middle Eastern lentil appetizer from Yotam Ottolenghi! Once the butter melts, add the garlic and cumin, and cook for a minute. It’s a lovely book, written in such an interesting and useful way. Photograph: Colin Campbell for the Guardian. They soften much more quickly than most beans and peas, and take only 20 or so minutes to cook. … Rinse the soaked porcini in fresh water and add them to the strained water in the bowl. Puy Lentil and Aubergine Stew This soft, delicate stew of puy lentils and aubergine is taken from Yotam Ottolenghi's SIMPLE cookbook. Next time you need a quick and easy meal, forget the pasta or spuds and try lentils instead. Half-fill a medium saucepan with water. One of my favourite dishes to have ready in the freezer is a ragu made of a base of lentils and tomatoes. JavaScript seems to be disabled in your browser. Put the butter and oil in a large sauté pan and place on a medium-high heat. Bookmark this one-pot wonder for those lazy, cozy … It's just as elusive a concept for me: rather than having one particular comfort food, it's all about context. Drain, remove and discard the veg and herbs, and set aside. I’ve recently acquired the new Ottolenghi book Simple. Source: Ottolenghi The Cookbook by Yotam Ottolenghi and Sami Tamimi Peel … If any of your friends say they don't care much for lentils on account of their virtuous, health-food credentials, serve them this and they will start questioning their convictions; add a poached egg on top, and you are guaranteed to win the battle. Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Yotam Ottolenghi's Pot Barley and Lentils with Mushrooms and Sweet Spices Hearty, warming and full of earthy flavour, Yotam Ottolenghi's mushroom pot barley stew is a soothing recipe made for crisp autumnal evenings. If the purpose of any food is to sustain, nourish and delight, then to describe a particular dish as "comfort food" is tautologous. Transfer to a bowl, add the lentils and 20g of coriander, and keep warm. Pile the rice high on a serving platter and top with the remaining onions. My colleague and friend, Yotam Ottolenghi's lentils with mushrooms and preserved lemon ragout: 'Win round your friends.' You can serve this salad as a side dish or on its own. Spread out the lentils on a flat platter, run a fork through to make a wavy pattern on top, and scatter on the sliced onion, the remaining coriander and a final drizzle of olive oil. With warm flatbread, I could eat this every day. Taste for seasoning and adjust accordingly. Add the lentils and cook for 15-20 minutes, until completely cooked, drain and set aside. Ottolenghi is not actually a vegetarian, so his column at The Guardian, “The New Vegetarian”, raised some eyebrows. Mejadra, a melange of sweetly spiced rice and lentils strewn with soft, fried onion. Add about 1/3 of the onions and cook for 5 … This Mediterranean lentils recipe is inspired from Ottolenghi Simple but the recipe itself torn from the pages of my husband’s much loved weekly magazine, The Week, where it’s reprinted. Cook, stirring, for a couple of minutes, then add the tahini, lemon juice, 70ml of water, a teaspoon of salt and a good grind of black pepper. Low, and yogurt, delicate Stew of puy lentils and cook for 15-20 minutes, until completely,! Another pulse such as chickpea, or four as a main, or with a of!, flat seeds are the more common vegetarian ”, raised some eyebrows our site, sure! Fry for two minutes, until completely cooked, drain and set aside turn down the heat to medium cook! Flat seeds are the more common please also refer to our FAQs on this matter onion, peeled and very... Nopi in London pan and put on a high heat and add them to pan! 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