Sunday, March 27, 2011

Carrots and Lentils in Olive Oil

I found this recipe via one of my numerous rss feeds (yeah, I know, rss is supposed to be dead, go figure). I cooked it up this weekend, minus the mint, and it was very tasty. Jean agrees, Renee opts out due to her aversion to cooked carrots.

One thing I learned is that one does not need to soak lentils before cooking them. The dish tastes fine, but I'm afraid by the time I finished cooking it, it was more of a porridge than a lentil dish. I'll try adding the lentils (washed but not soaked) later in the recipe, and add less water so it doesn't need to boil down so long.

Note to myself: once I have revised this recipe to suit my tastes, record the differing version here.

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