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Sprouted lentils in olive oil and herbs
Posted By Liz On July 7, 2009 @ 8:00 am In Parve,Recipe,Recipes for Sephardi Passover,salad,Vegan | 2 Comments
The combination of sprouted lentils and herb-infused oil produces a dish with a rich, nutty taste. I was inspired by a very similar dish we had at a brunch in Zichron Yaakov .
You can use whichever herbs you like. The original dish was infused with sage, which was very good; I used a mix of sage and zaatar, which was also very good. I would also consider using thyme and oregano.
For 2-3 servings:
1 cup dry brown lentils (makes about 2 cups sprouted lentils)
1/4 cup olive oil
several big sprigs of herbs — such as sage, zaatar, thyme, oregano
1 tablespoon lemon juice (chop up half a lemon as a garnish)
freshly ground pepper
Start the lentils about 2 days in advance: Soak for 8 hours, then put into a collander and rinse two to three times a day. After two days, your lentils should have 1/2-inch (1.5 centimeter) roots. The lentils on the surface may not sprout as well, because they dry out; you can solve this by draping a towel or paper towel on top to keep them moist.
Rip the herb stalks into large chunks. Pour the oil into a thick frying pan on medium heat, and add the herbs. Fry for a minute, until the herbs begin to become fragrant.
Add the lentils, and fry for another few minutes — you want the lentils to begin getting soft, but if you leave them too long, they’ll get chewy (this is OK — so long as you want chewy lentils). Taste and remove from the flame once you reach the desired texture.
Toss with lemon juice, pepper, salt and chunks of lemon. Serve.
Article printed from Cafe Liz: http://food.lizsteinberg.com
URL to article: http://food.lizsteinberg.com/2009/07/07/sprouted-lentils-in-olive-oil-and-herbs/
URLs in this post:
 brunch in Zichron Yaakov: http://food.lizsteinberg.com/2009/07/06/restaurant-brunch-at-piccotto-in-zichron-yaakov/
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