St John, a top restaurant in London, UK, posted this lentil recipe on Instagram today.
Prima! So happy to see you back posting! If you haven’t had lentils with fennel, I can assure you, it’s a heavenly combination! We made a recipe from the cookbook, Ikaria, a few months ago, with similar ingredients, and it was delicious! I’ll post it later.
BTW, will you be celebrating Greek Easter this Sunday?
Thank you for this! I’m crushing on lentils at the moment. I also take note that Fergus Henderson of St. John has a new (to me) cookbook that I now want to check out.
A modest handful of garlic cloves! I love that measurement.
Hi Lambchop, I celebrate both Easters, so, yes!
These are my tsoureki buns from last Sunday.
Hope you and your family have a very Happy Easter!
Thanks @Phoenikia, we celebrated last Sunday as well. The muffins look delicious, and something I’d like to try. How essential do you think mastic is to the recipe? I don’t have any, nor the time to order some. In fact I’ve only chewed mastic gum as far as I know - can’t say I really liked it either. I do have whole mahleb however.
They will still turn out nice if you use mahleb without mastic. The mastic adds a nice fragrance which is distinctive.
Have you tried Flaounes, the savoury Cypriot cheese pie that’s made at Easter? I have been looking at recipes this week. I hadn’t heard of them before this year.
Flaounes were a technical challenge on British Baking Show … season 3, episode 6 on Netflix if you want to watch for tips.
I made a version of these Austrian lentils, with capers, onion, garlic and wine. I used ham instead of bacon.
That’s my kind of fall dish!
I bet you used more than 1 tsp of capers with a pound of lentils.
I did, lol. I use recipes as inspiration. I’ve been saving paper not printing them out, so I glance at my smartphone for the ingredients, put the phone down, wash my hands ( ) then go from there.
I didn’t weigh my lentils- I am guessing I cooked around 2 cups of dried lentils (what was left in the bag) , and used closer to a tbsp of capers. I was trying to finish what was left in the jar.
I made this lentil dish tonight, to go with confit duck , they went well together.
That dish looks really tasty. Thanks for the link.
We are so on the same page with the recipes. I look at them for basic concepts and inspiration and then wing it from there
My lucky Hungarian New Year’s lentils
I cobbled together a few recipes. Mine had 1 cup lentils, 2 tbsp duck fat to sauté the veg, 2 stalks celery, 1 clove garlic, half an onion , 1 tsp sweet paprika, half a cup pinot grigio, 2 cups diced canned tomatoes, half tsp dried marjoram, 3 bay leaves, 2 tsp vinegar, a tsp or 2 of sugar and a few grinds of black pepper.
Oh yeah, that sounds terrific. Thanks for sharing the recipe.
Red lentils are delicious. Just made soup from a bag.