Food styling: Claire Ptak, f the purpose of any food is to sustain, nourish and delight, then to describe a particular dish as "comfort food" is tautologous. Tip into a bowl, add the ceps and another tablespoon of oil to the pan, and fry for three minutes, until caramelised. 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. 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. Roughly mash the lentils with a potato masher, so that some are broken up and you get a thick, porridge consistency. • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. Add the lentils and cook for 15-20 minutes, until completely cooked, drain and set aside. 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. Put the butter and oil in a large sauté pan and place on a medium-high heat. Stir in the red curry paste and cook for 1 minute. With warm flatbread, I could eat this every day. The most prized lentil has smaller, more rounded seeds and so a finer texture: the slate-green French lentille de Puy leads the way here, followed by the chic black beluga and the robust green pardina from Spain. This simple lentil salad is easy to assemble and deliciously satisfying, a recipe from Ottolenghi that uses herbs, red onions and a light oil and vinegar dressing, to infuse the lentils with … For all EU shipments, please check with the local customs office in your country to see if duties will need to be paid. Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to … Tip into the leek bowl, and repeat with the wild mushrooms, then return the seared leek and ceps to the pan. It's just as elusive a concept for me: rather than having one particular comfort food, it's all about context. Plenty More is one of them. If you cook them in too much liquid (water or stock), their nutrients will leach out, so, unlike pasta, which likes a nice rolling boil, use just enough to be soaked up. You'll be (very) pleasantly surprised, Yotam Ottolenghi's crushed puy lentils with tahini and cumin: 'I could eat this every day.' Then I started to cook this Ottolenghi recipe for Puy lentils with eggplant, tomatoes, and yogurt. Bring a medium pan of water to a boil. A few years ago, I took part in a cooking workshop with my friends at Creating for Good and the fab team at … I use red lentil or masoor dal, which is widely available. JavaScript seems to be disabled in your browser. I found a red lentil tomato soup with curry and coconut which looked delicious. One of my favourite dishes to have ready in the freezer is a ragu made of a base of lentils and tomatoes. Add about 1/3 of the onions and cook for 5 … It’s versatile and comforting and it’s always a pleasure to find a portion stowed away at the back of the freezer. Strain through muslin into a bowl, to remove any grit from the water, and set aside. Yotam Ottolenghi's crushed puy lentils with tahini and cumin: 'I could eat this every day.' Put the diced carrot and celeriac in a small bowl with two tablespoons of oil, half a teaspoon of salt and a quarter-teaspoon of ground white pepper. Transfer to a bowl, add the lentils and 20g of coriander, and keep warm. It’s fresh, … Or you can use the creamy white urad dal and pale yellow mung dal that Ottolenghi recommends to give it the contrast of texture and color. Source: Ottolenghi The Cookbook by Yotam Ottolenghi and Sami Tamimi If pressed to commit, however, I'd bet both Sami and I would answer the same. For the best experience on our site, be sure to turn on Javascript in your browser. 10g dried porcini mushrooms1 medium onion, peeled and halved4 sprigs fresh thyme 2 bay leaves2 small carrots, peeled, one cut into 1cm dice, the other in half widthways Salt and white pepper175g puy lentils¼ celeriac, peeled and chopped into 1cm dice 75ml olive oil30g fresh coriander, chopped1 large leek, cut in half lengthways, then sliced into 5cm chunks200g fresh ceps, cut into 0.5cm slices 200g mixed wild mushrooms, cleaned and roughly torn 3 tbsp double cream35g preserved lemon skin, finely diced160g Greek yoghurt. You can serve this salad as a side dish or on its own. At the very least, it's a loose term that means different things to different people. Whichever colour you go for, lentils love to absorb other flavours: dress them while they're still warm, so they really take on any sharpness or spice that's been added. For the best experience on our site, be sure to turn on Javascript in your browser. Ingredients 3 tbsp olive oil, plus a little extra to serve 3 garlic cloves, finely sliced 1 large red onion, finely chopped (160g) Bookmark this one-pot wonder for those lazy, cozy … Bring to a boil, turn the heat to low, and simmer for 15 minutes, until the lentils are completely soft. Rinse the soaked porcini in fresh water and add them to the strained water in the bowl. It’s a warm dip that’s hearty, satisfying, and so … 200g puy lentils 30g unsalted butter2 tbsp olive oil, plus extra to finish3 garlic cloves, peeled and crushed 1 tsp ground cumin3 medium tomatoes, skinned and cut into 1cm dice25g coriander leaves, chopped4 tbsp tahini paste2 tbsp lemon juiceSalt and black pepper ½ small red onion, peeled and sliced very thin2 hard-boiled eggs, quartered. Your country to see if duties will need to be paid and tomatoes, to remove any from! The bowl four as a main, or as … I use red lentil or dal! Carrots, Dates and Feta broken up and you get a thick porridge... Currently unsure of the full implications fact, I made a vegan version so that some are broken up you! Water and add the onion, thyme, bay, the halved carrot and half teaspoon... – until I tried Yotam Ottolenghi ’ s a lovely book, written in such an and! In fresh water and add the garlic and cumin, and take only 20 or so to. 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