If I Had a Bucket List…

Posted by on May 20, 2016 in Salad | 0 comments

Photo: wikipedia

Photo: wikipedia.org

 

Reading online and from travel books regarding various ancient pilgrimage routes to Santiago de Compostela, Spain (thought to be the final resting place of St. James); I learned the journey has no starting point per se, pilgrims began from wherever they lived.

 

Regardless, one well-liked prevailing strand, a two-month trek, runs through the city of Le-Puy-en-Valey where it just so happens, Le Puy green lentils hail; not surprisingly protected and documented by French authority.

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That rabbit hole led me to a few heirloom lentils resting in my pantry, which hail from Idaho.  Then, inspired by Bon Appetit’s magnificent legume and vegetable salad, it became a trendspotting grain bowl supper.

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Notice, a cinnamon stick, and star anise found their way into the pot of lentils

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(use a quart of water for 1 1/2 cups of dry lentils).

Marinated Lentils with Crunchy Vegetables combines rich, earthy lentils dressed in fragrant toasted seeds in olive oil with vibrant aged sherry vinegar into a robust scrumptious textured dish.

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I toasted the seedsSONY DSC

 and ground them before adding them to the hot oil;

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an additional step preventing an unwelcome bite, in my opinion. Off heat, pour in the vinegar.  Careful; this is hot business.

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Drain the lentils; toss the onion, leaves, and sticks. Reserve the tasty cooking water.

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Pour the hot dressing over the warm lentils and stir gently.

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Moreover, I upped the ante, by pairing the lentils with seedy quinoa gems cooked in the too-good-to-toss lentil pot liquor.

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What a posh way to eat your creamy healthful grains; moving exotic pockets of texture and crunch to wherever you fancy. AND, don’t forget the velvety, crusty avocado toast with coarse salt, and pink cheeked peppercorns.

 

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