Lentils must be the least photogenic foodstuff on earth. How can you even describe the color to someone? And depending on the light, the same plate of lentils can look dark brown, tan, or olive drab green. So, outside to the sunlight to see the real color. I'm voting for olive drab green.
First the lentils lurk in the bottom of the pot. Then they puff up and take over the whole shebang. But when you process a portion and add it back in, its magic.
And they make a nice bed for the roasted salmon. I must have inexpensive truffle oil, because I didn't think it added anything to the dish. So, next time, no need for the finish of truffle oil.
Would I make this recipe again? Yes. More importantly, would I make lentils like this again --- absolutely. What a lovely way to have your lentils. Put any protein on top and you're good to go.
I have yet to find a recipe I don't like in Dorie Greenspan's Around My French Table. To see what others' did with this recipe this week, click here.
Ah, I still need to try lentils. I substituted split peas and it did not work out at all. I love your red spatula, Karen! :)
ReplyDeleteThis was not the meal to get a beauty shot out of, was it?
ReplyDeleteNonetheless, the red spatula added a much needed touch of color and it sounds like this was a hit for you!
Have to agree! Lentils are not very photogenic but you made them look delicious!
ReplyDelete