Thursday, August 20, 2009


I was a little surprised when Ben asked for my lentil recipe, because I only remember making this dish once, long ago. It was delicious, but then we kind of forgot about lentils in the intervening years.

The recipe comes from Jeff Smith's first Frugal Gourmet cookbook. Here it is, sounding very simple and very, very good.

2 cups lentils
4 chicken bouillon cubes (we prefer Knorr's at the Zees--less salty than the other kinds)
Salt to taste
1 cup sautéed yellow onions
3 tbl. sesame oil.

Soak the lentils in a quart of cold water for 3 hours. Place the lentils and the water in a pot and simmer for about an hour, or until barely tender.

Add the bouillon cubes, salt, yellow onions, and sesame oil. Place all this in a greased baking casserole, and bake at 325˚ for about an hour. Serve as a side dish.

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