Thursday, May 6, 2010


I'm having a bean season lately.  Lentils, that is.  I've cooked this recipe twice, once with the brown lentils I had on hand and the chicken stock she recommends, and the next time with the beluga lentils, which were very nice but with bacon grease instead of olive oil and just water, not stock.  The beluga lentils are really rich and flavorful.  At the store I also picked up some green French ones, so pretty.  Photo from Orangette.  I'm using her photo because her soup looked better than mine!

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