Monday, May 01, 2006

French lentils, shiitake mushrooms

I sauteed some scallions and yellow squash with a little mustard seed and turmeric, then put in French lentils and water (in a 1:3 ratio), brought it to a boil, then simmered for about 40 minutes till most of the water was absorbed. I mixed in salt and powdered red pepper, and served this as the main course. I found some excellent small shiitake mushrooms at a farmer's market, and cooked them whole along with a diced leek in a combination mostly of "butter" (Earth Balance non-hydrogenated margarine) and a little olive oil. I steamed some broccoli and served some multigrain bread toast.


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