A new lentil concept May 17, 2006Posted 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.