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A new lentil concept May 17, 2006

Posted by merp in Food.

And also, we had dinner tonight:


The chives were from the co-op, one of the few local crops available so far. And so pretty.

The dip was awesome, if I may say. Red lentils, olive oil, onions, fresh chilis, roasted garlic, dried apple, berbere spice blend, garam masala, yogurt and lemon juice. And salt. All blended together. Taken from the Moosewood Classics book, but, as always, modified. The apples were their idea – and a great one – but I used dried instead of fresh for more flavor and less liquid.

We had corn on the cob, first of the year (though obviously not local), very yummy, and also an uninspired quinoa pilaf.



1. Mickey - May 18, 2006

Heh… I know from uninspired quinoa pilaf… I have some in the back of the fridge, waiting to be turned into stuffed-pepper stuffing. Didn’t have it last night, as I was celebrating getting my drafts in, and wanted slightly-more-decadent-ish comfort food to go with the leftover bottle of Asti from new year’s. And it won’t get eaten tonight because we’re going to Great Wall to try out the dishes for my birthday dinner. We really should eat it before it goes bad, though; it has some fairly expensive morels in it.

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