Wot's For Dinner???? - Laurel's offering

[Guest guest]

, Laurel <messuage wrote:

> I made a fairly typical " Gee, isn't it time to go to the grocery store? "

> sort of dinner yesterday. When low on food I make a " quick fix. "

> I have at the moment a surfeit of legumes. I put one and a half

> cups of lentils . . .

> When I added the peppers I also put in about

> a half cup of organic chunky peanut butter. . . .

 

This sounds really good and also easy - and I have never paired lentils (and the

other

ingredients) with peanut butter - well, maybe in a sauce, but not for lentils. I

must try this

very soon! We do lentils a few times a week, so it's no big ask LOL What kind of

lentils do

you use?

 

Thanks for this!

 

Lots of love, Pat

[Guest guest]

At 09:30 AM 5/1/2006, Pat wrote:

 

>This sounds really good and also easy - and I have never paired

>lentils (and the other

>ingredients) with peanut butter - well, maybe in a sauce, but not

>for lentils. I must try this

>very soon! We do lentils a few times a week, so it's no big ask LOL

>What kind of lentils do

>you use? " ***********

 

 

There's more than one kind of lentil? I didn't know. I was given

several ziploc plastic sacks

full of brown lentils. Probably about twenty-five pounds of them as

well as several sacks of

other beans such as pinto, cranberry, navy, and great northern. I've

purchased lentils

before I've grabbed what was on the shelf. They're brown. I never

paid attention as to whether

or not there were other kinds. Hmmm! Interesting. I'm actually

running low on lentils now.

Maybe another five pounds left. What do you suggest I should be

looking for when i next

go in search of lentils? It's been so nice having a large quantity on hand.

 

Peanut butter goes nicely with lentils. I've also noticed when

fixing spicy lentils that the

spices truly do wed themselves in more satisfying fashion if left to

sit overnight in the

refrigerator. If you taste freshly boiled lentils that have been

boiled with their spices and

then correct the seasoning, it may prove less to your liking the

following day if you

prefer blander fare. I like to taste the cayenne but yet have all

the spices mingled so

nicely together that I don't instantly detect the cayenne, gingers,

or peppers without tasting

the other and more delicate flavors of cumin, curry, and coriander.

 

 

Laurel

[Guest guest]

Just a quick not:

Concerning the Lentil, besides the brown variety of lentils in the west, there

are also red-orange, green and my favorite Turkish lentil with a light pinkish

color. Lentil are widely used in India as well many other countries around the

globe they are also a good carb food.

Chef P.

 

Laurel <messuage wrote:

At 09:30 AM 5/1/2006, Pat wrote:

 

>This sounds really good and also easy - and I have never paired

>lentils (and the other

>ingredients) with peanut butter - well, maybe in a sauce, but not

>for lentils. I must try this

>very soon! We do lentils a few times a week, so it's no big ask LOL

>What kind of lentils do

>you use? " ***********

 

 

There's more than one kind of lentil? I didn't know. I was given

several ziploc plastic sacks

full of brown lentils. Probably about twenty-five pounds of them as

well as several sacks of

other beans such as pinto, cranberry, navy, and great northern. I've

purchased lentils

before I've grabbed what was on the shelf. They're brown. I never

paid attention as to whether

or not there were other kinds. Hmmm! Interesting. I'm actually

running low on lentils now.

Maybe another five pounds left. What do you suggest I should be

looking for when i next

go in search of lentils? It's been so nice having a large quantity on hand.

 

Peanut butter goes nicely with lentils. I've also noticed when

fixing spicy lentils that the

spices truly do wed themselves in more satisfying fashion if left to

sit overnight in the

refrigerator. If you taste freshly boiled lentils that have been

boiled with their spices and

then correct the seasoning, it may prove less to your liking the

following day if you

prefer blander fare. I like to taste the cayenne but yet have all

the spices mingled so

nicely together that I don't instantly detect the cayenne, gingers,

or peppers without tasting

the other and more delicate flavors of cumin, curry, and coriander.

 

 

Laurel

 

 

 

 

[Guest guest]

At 10:23 PM 5/1/2006, Chef P. wrote:

>Just a quick not:

> Concerning the Lentil, besides the brown variety of lentils in

> the west, there are also red-orange, green and my favorite Turkish

> lentil with a light pinkish color. Lentil are widely used in India

> as well many other countries around the globe they are also a good carb food.

> Chef P.

 

I know as much about food as I do about grammar. Virtually nothing.

This list, so far, is exciting because of the knowledge of its members.

Hopefully I'll manage to retain more of than I have about grammar.

 

I'd like to know more about lentils. I have only used and only seen

brown lentils. You mention red-orange, green, and a light pinkish

lentil. They have different uses? Of course they're for cooking and

eating but there is a difference in flavor, texture, the dishes for which

they are suited? Do some more readily accept spices? Are some

in less need of spicing?

 

Laurel