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A collection of news and information related to Lentils published by this site and its partners.

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    Feb 2, 2013 |Story| Los Angeles Times

  1. The California Cook: Elevating the lowly lentil

    As culinary fashion continues to wind inexorably lower on the luxury scale — from tournedos to beef cheeks, from foie gras to pork belly — it was probably inevitable that we would eventually come to lentils.
    Los Angeles Times
    As culinary fashion continues to wind inexorably lower on the luxury scale — from tournedos to beef cheeks, from foie gras to pork belly — it was probably inevitable that we would eventually come to lentils. Representing the lowest and...

    Tags: Italy, Foods and Beverages, Soups, Lifestyle and Leisure

    2. Feb 2, 2013 |Story| Los Angeles Times

  2. This week's recipes from the L.A. Times Test Kitchen

    This week, Food editor Russ Parsons is all about lentils: "As culinary fashion continues to wind inexorably lower on the luxury scale — from tournedos to beef cheeks, from foie gras to pork belly — it was probably inevitable that we would...

    Tags: Jessica Gelt, Italy, Noelle Carter, Russ Parsons, Recipes

    3. Feb 2, 2013 |Story| Los Angeles Times

  3. Recipe: Mejadra

    <strong>Mejadra</strong>
    Mejadra Total time: 1 hour, 10 minutes Servings: 4 to 6 Note: Adapted from "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi. 1 1/3 cups (8¾ ounces) green or brown lentils 4 onions (1½ pounds before peeling) 3 tablespoons flour...

    Tags: Salt, Onions

    4. Feb 2, 2013 |Story| Los Angeles Times

  4. Lentil varieties

    Here are some of the lentils we tested:
    Here are some of the lentils we tested: Beluga: Very dark green, almost black; tiny and very firm; delicate flavor, with a slight brininess. $6.49 per pound. Lentils du Puys: Dark olive drab; small and fairly firm; rich meaty flavor with a slight...
    5. Feb 2, 2013 |Story| Los Angeles Times

  5. Recipe: Lentils with kale and butternut squash

      Total time: 50 minutes Servings: 6 1 1/2 pounds butternut squash Olive oil 1/4 teaspoon ground cumin Salt and freshly ground black pepper 1 cup lentils 1 1/2 teaspoons red wine vinegar, plus more to taste 2 tablespoons olive oil 1 carrot,...

    Tags: Kale, Salt, Cheese Corn, Peppers, Onions

    6. Jan 15, 2013 |Story| Los Angeles Times

  6. Dinner tonight! Deborah Madison's lentil salad

    This quick lentil salad from chef and writer Deborah Madison is rich and filling enough to be served on its own (you might never know it's vegetarian) or as a generous side.
    This quick lentil salad from chef and writer Deborah Madison is rich and filling enough to be served on its own (you might never know it's vegetarian) or as a generous side. Lentils are flavored with fragrant bay leaf and garlic, then tossed with a...

    Tags: Onions, Peppers, Russ Parsons, Recipes, Lemons

    7. Dec 2, 2012 |Story| Los Angeles Times

  7. Hanukkah recipe: Quick orange lentil soup

    Sweet, but with hints of coriander and cumin, this soup from Israeli cookbook author Phyllis Glazer is distinctly Middle Eastern in its approach. It's perfect for a Hanukkah celebration or any other fall meal, for that matter.
    Sweet, but with hints of coriander and cumin, this soup from Israeli cookbook author Phyllis Glazer is distinctly Middle Eastern in its approach. It's perfect for a Hanukkah celebration or any other fall meal, for that matter. Quick orange lentil soup...

    Tags: Judaism, Sweet Potatoes, Onions, Chives, Hanukkah

    8. Nov 27, 2012 |Story| Los Angeles Times

  8. Dinner tonight! Lentils with pancetta recipe

    Lentils and pancetta &mdash; it's a hearty match made in heaven. And while it works perfectly as a robust side, this dish is substantial enough to work as a main course, flavored with notes of garlic, shallot, a touch of rich olive oil and freshly chopped parsley. Best of all? The whole thing comes together in about an hour.
    Lentils and pancetta — it's a hearty match made in heaven. And while it works perfectly as a robust side, this dish is substantial enough to work as a main course, flavored with notes of garlic, shallot, a touch of rich olive oil and freshly chopped...

    Tags: Parsley, Cheese Corn, Onions, Shallots, Garlic

    9. Oct 27, 2012 |Story| Los Angeles Times

  9. Recipe: Müceddere (rice pilaf with chickpeas, lentils and browned onions)

    &nbsp;
      Total time: 1½ hours, plus 1 to 2 hours soaking time for the rice Servings: 4 to 6 Note: Adapted from Özcan Ozan's "The Sultan's Kitchen." This can be a side dish or, if served with yogurt, a vegetarian main dish. 1 cup basmati rice Salt 1/4...

    Tags: Salt, Onions, Peppers, Tomatoes

    10. Jun 6, 2012 | Los Angeles Times

  10. Dinner tonight!: Quinoa lentil salad with tomatoes

    Daily Dish
    Nutty quinoa, French lentils, fresh mint and parsley, a little garlic and some bright tomatoes make for a perfect summer salad, whether you're looking for a light main course or flexible side dish....
    11. Dec 15, 2011 |Story| Los Angeles Times

  11. This Hanukkah, cook with the kids

    For Jewish parents, the Hanukkah holidays are particularly challenging; they last not one day but eight. Beginning this year at sunset Tuesday and ending at sunset Dec. 28, there will be lots of candles to light, loads of latkes to fry and eight nights of activities to plan for the kids.
    Special to the Los Angeles Times
    For Jewish parents, the Hanukkah holidays are particularly challenging; they last not one day but eight. Beginning this year at sunset Tuesday and ending at sunset Dec. 28, there will be lots of candles to light, loads of latkes to fry and eight nights of...

    Tags: Judaism, Sweet Potatoes, Hanukkah, Europe, Holidays

    12. Jan 5, 2012 |Story| Los Angeles Times
  12. |Story
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Lentils Photos
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