Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Spicy Lentils SHARE VIA: Facebook Twitter PinterestServes 4 ‣ 2 Tbsp grapeseed oil‣ 1 white onion, diced‣ 2 cloves garlic, finely chopped‣ 1 cup dried French lentils, (lentilles du Puy), rinsed and drained‣ 2 – 1 inch chunks of fresh ginger, peeled‣ 1 – 2 serrano peppers, split down the centre, seeds removed‣ 4 cups chicken stock, preferably homemade‣ salt to taste‣ 2 Tbsp fresh lemon or lime juice‣ ½ cup crème fraiche, preferably homemade*‣ 4 Tbsp unsalted butter‣ 2 medium carrots, peeled and finely diced‣ 1 bunch of cilantro, chopped METHOD Heat the oil in a medium saucepan and sauté the onion until it is transparent. Stir in the garlic and sauté briefly, about for one minute. Add the lentils, ginger, serrano pepper(s), and chicken stock. (The stock should cover the lentils by about one inch.) Simmer for 30 minutes. Remove from the pot and discard the ginger and serrano pepper(s). Continue cooking until the lentils are tender but still have a good bite to them and retain their shape (approximately 15 minutes longer). While the lentils are cooking, melt 2 Tbsp of butter in a small pan and cook the diced carrots on low heat, with a generous pinch of salt, under cover, until just cooked. The carrots should be firm but soft enough to pierce easily with the tip of a knife. (The smaller the dice, the faster the carrots will cook.) Recheck the seasoning and add more salt if necessary. Set aside until the lentils are cooked. When the lentils are ready, adjust the seasoning with a few generous pinches of salt. Stir in the crème fraiche and the remaining 2 Tbsp of butter. Adjust the seasoning with additional salt, lemon juice and crème fraiche if desired. Just before serving, stir in a generous handful of chopped cilantro. Garnish with the cooked carrots and additional cilantro. * To make your own crème fraiche, stir 3 Tbsp of buttermilk into 1 cup of 35% whipping cream. Cover with plastic wrap and leave at room temperature for 24 – 48 hours, or until thickened. This mixture can be stored in the refrigerator for up to one week.Indian FoodRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.