In the perfect world, I would have checked my cupboards first, before starting this dish, to make sure I had green lentils on hand. Instead, I ended up using red ones. Not this this doesn't taste good, it's just that the green would have added more color. We eat first with our eyes, right?
Having said that, I ended up changing most of the other ingredients, too. So, this recipe that I got in a digest form from
Bon Appetit, was an inspiration.
I love roasting veggies and I like playing with different combinations. So, I've added fennel to the mix. And instead of various herbs and spices, I chose to use a Milanese Gremolato olive oil I recently bought. Love the flavor!
And, I didn't have a harissa paste on hand so I used powder, in the same amount.
This makes a tasty side dish for any meat or fish. Or, enjoy on its own with a green salad and dinner roll. It also works hot or cold.
What you'll need:
1 c. red lentils, rinsed
1 sweet potato, rinsed and sliced
1 pint grape tomatoes
1/2 fennel, sliced
3 1/2 tbsp. virgin olive oil
1 tbsp. harissa powder or paste
1 1/2 tbsp. white wine vinegar (or red)
1/2 tbsp. honey
pinches of salt and black pepper
fennel fronds for garnish
What to do:
1. Preheat oven to 425F. Rinse lentils then add them to water and cook according to package instructions. Drain and transfer to a bowl.
2. Whisk half of the olive oil, half of the harissa powder, salt and pepper in a small bowl.
3. Slice vegetables and halve the tomatoes. Add the olive oil mixture and then place the veggies on a baking sheet, on parchment paper. Roast for 25 minutes, tossing once.
4. Whisk vinegar, honey and remaining harissa in a bowl. While stirring, stir in the olive oil until emulsified. Add pinch of salt. Mix half of this into the lentils and reserve the rest to drizzle over the plated meal.
5. Serve with lentils on bottom and topped with veggies. Drizzle and then add fennel fronds.
To celebrate the release of my new book, new series, and new name -- I'll give away a copy of TROUBLE ON THE BOOKS to someone who's name I'll draw on Friday after 6 PM EDT.
Just tell me about your favorite bookstore! And be sure to leave your email contact.
It's now available -- the first of the Castle Bookshop Mysteries
TROUBLE ON THE BOOKS
written by Essie Lang (that's me!)
Dine out with the DINNER CLUB MYSTERIES
Here's a taste of the reviews for Marinating in Murder, #3:
Wiken’s third entry to the Dinner Club series is a
clever twist on the classic whodunit… The book will have you guessing until the
very end…. All in all, an intriguing read by Wiken.” – RT Reviews
"Foodies
will love this book and this series. Great recipes are included as
well....A fun romp of intrigue filled with foodie fun." -- Open Book Society
ROUX THE DAY, the second Dinner Club Mystery is available in paper and as an e-book.
Recipes included!
TOASTING UP TROUBLE, the
first in the Dinner Club Mysteries is available at your favorite
bookstore and on-line, as a paperback and as an e-book.
Recipes
included!
Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
Love to hear from you at my Facebook author page and
on Twitter @LWiken
Also appearing at www.killercharacters.com
at my Facebook author page
and on Twitter @erika_chase.
