George Calombaris, well known Australian celebrity chef (how I dislike those words), is in the news for all the wrong reasons right now. But his food is very very good. This Grain Salad is delish, and I have my twitter sister, Jude, to thank for pointing me to it.
It is divine, and perfect for this changeable Spring weather. It is perfect one day, then the weather gods drag us back into mid Winter weather the next. A transitional season.
This recipe uses freekeh, but other grains can be used – couscous, quinoa, barley, burghul, for example). It is one of the best uses of freekeh and du Puy lentils that I know. The flavours in this dish are just right and balance well. It is sweet, sour, tangy, crunchy, soft, earthy, herby, and healthy.
Similar recipes include Freekeh Pilaf with Herbs and Yoghurt Dressing, Green Beans with Freekeh, Walnuts and Tahini, Crushed du Puy Lentils with Cumin and Tahini, and Du Puy Lentils with Feta and Tomatoes.
Browse all of our Freekah dishes, du Puy recipes, and all of our many Salads. Our recipes from Cyprus are here. Or browse our Early Spring collection of dishes.
Continue reading “Cypriot Grain Salad”
This sustaining meal-on-a-plate is a little bit like hummus, though much easier and quicker to prepare. Eat with warm flatbread and a salad.
It is a very very cool summer’s day, full of storms and we are all reaching for our unused jackets to keep warm. We look for something more substantial and comforting today from the kitchen.
I love the lentils of India and the Middle East, and I love the lentils of the West (although a much more limited range). Commonly, lentils soften much more quickly than most dried beans and peas, and take only 20 – 40 minutes to cook. While red lentils (masoor dal), fall apart in the cooking (so making them perfect for soups), brown and green varieties hold their shape, making them a very good base on which to layer other foods. A pan of cooked lentils – braised with carrots, onions, celery, hard herbs and vegetable stock – is a useful thing to have in the fridge, ready to for the basis for turning yesterday’s leftover dishes into a whole new meal.
You might also like to try Indian Du Puy Lentil Sundal Salad, Kosheri – Rice with Vermicelli and Lentils, and Du Puy Lentil Soup.
Browse through our Du Puy recipes, and you might like to explore all of our Ottolenghi recipes. Be inspired by our Late Summer recipes.
Continue reading “Crushed Du Puy Lentils with Tahini and Cumin”
Such a bang of wonderful flavours
This is another Ottolenghi classic. Ottolenghi’s recipes have a reputation for being rather involved but I have also found that the reputation for his recipes being involved is, in the main, unjustified.
This is from my favourite of his set of books – Plenty. It is a relatively simple dish, and adapts easily to some precooking. The tomatoes can be roasted beforehand, for example. You can precook the lentils and onions too, and leave assembly to just before serving.
You might also want to try Cyprian Grain Salad with Freekeh, Du Puy Lentil Soup, Lentil Balls in a Spicy Gravy, or Dal Makhani Nilgiri.
Browse more of Ottolenghi’s recipes, and all du Puy Lentil recipes are here. Or explore our Late Summer recipes.
Continue reading “Du Puy Lentils with Feta and Tomatoes”
Du Puy lentils add an international flavour to this Sundal.
This is the 7th Sundal in this season’s collection of such dishes.
This Sundal is made using a lentil not commonly known in India, the Du Puy Lentil (use any black or green French lentil). It has a great result. The flavours are darker than the usual Sundal, but the gorgeous semi-firmness, semi-mushiness of the lentil made a great dish.
You might also like to try Red Lentil (Masoor Dal) Sprouts Sundal, Sprouted Green Gram (Mung Bean Sprouts) Sundal, Coconut, White Peas and Green Mango Sundal, and Rajma (Kidney Beans) Sundal. Or you can make a sundal with Chickpeas or some Urad Lentils, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
Continue reading “Du Puy Lentil Sundal | French Black Lentil Sundal | Stir Fried Black Lentils with Coconut”