The Lentil Cookbook: Make the Most of the Powerhouse Pulse, With 100 Healthy and Delicious Recipes by Ghillie Basan

  • A potage of lentils

    A potage of lentils (page 16)

    from The Lentil Cookbook: Make the Most of the Powerhouse Pulse, With 100 Healthy and Delicious Recipes The Lentil Cookbook by Ghillie Basan

    • Categories: Soups; Jewish; Vegetarian; Vegan
    • Ingredients: olive oil; onion; celery; carrot; garlic; potato; red lentils; vegetable stock; bay leaves; lemon; cumin; cayenne; parsley
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  • ISBN 10 0754832112
  • ISBN 13 9780754832119
  • Published Dec 06 2016
  • Format Hardcover
  • Page Count 128
  • Language English
  • Countries United Kingdom
  • Publisher Lorenz Books

Publishers Text

The small ingredient that packs a super-sized nutritional punch, the humble lentil is a superfood that is endlessly versatile. It can lend itself to all kinds of dishes, from comforting bakes to spicy soups and succulent falafels. It can be used to thicken casseroles, add substance to salads and stuffings, and made into herby kofte balls. A complete illustrated guide to the many different types of lentils and how to cook them in soups, dhals, casseroles, curries, patties and roasts, the book features a guide to the main varieties available, including red, yellow, brown, green and Puy lentils, as well as split Bengal gram and split mung beans. Then there is a wonderful selection of recipes from around the world, including Country Lentil Soup; Creamy Red Lentil Dhal; Lentil Fritters; Chicken, Lentil and Root Vegetable Casserole; Lamb with Lentils and Apricots; Haddock with Spicy Puy Lentils; and Puy Lentil and Cabbage Salad. With a guide to all the different types of lentils available and how to cook and enjoy them, the book is a must for every healthy kitchen bookshelf

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