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A collection of news and information related to Lentils published by this site and its partners.
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The California Cook: Elevating the lowly lentil
Los Angeles TimesAs 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: Lifestyle and Leisure, Foods and Beverages, Italy, Soups
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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: Russ Parsons, Recipes, Jessica Gelt, Italy, Noelle Carter
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Recipe: Mejadra
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
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Lentil varieties
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...
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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: Cheese Corn, Salt, Peppers, Kale, Onions
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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. Lentils are flavored with fragrant bay leaf and garlic, then tossed with a...
Tags: Cheese Corn, Lifestyle and Leisure, Marjoram, Recipes, Foods and Beverages
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Recipe: Müceddere (rice pilaf with chickpeas, lentils and browned onions)
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: Peppers, Salt, Onions, Tomatoes
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Recipe: Quick orange lentil soup
Quick orange lentil soup
Total time: 45 minutes
Servings: 8 to 10
2 cups red lentils
1 sweet potato (about 10 ounces), peeled
1 large carrot
1 onion
2 cloves garlic, pressed
2 quarts water
1 1/2 teaspoons coriander
1 1/2 teaspoons turmeric
1 1/...Tags: Cheese Corn, Cilantro, Coconut Milk, Salt, Foods and Beverages
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This Hanukkah, cook with the kids
Special to the Los Angeles TimesFor 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: Religious Festivals, Foods and Beverages, Judaism, Family, Potatoes
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Dinner tonight!: Quinoa lentil salad with tomatoes
Daily DishNutty 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.... -
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Forklore: Fishing for breakfast
Daily DishAnother in our series of rediscovered gems from food historian Charles Perry: In England, a traditional breakfast dish dating from the days of the British Raj is kedgeree, usually consisting of lightly curried rice mixed with flaked smoked fish, and......
Feb 2, 2013
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Feb 2, 2013
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Feb 2, 2013
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Feb 2, 2013
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Feb 2, 2013
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Jan 15, 2013
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Oct 27, 2012
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Dec 15, 2011
|Story| Los Angeles Times
Dec 15, 2011
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Jun 6, 2012
| Los Angeles Times
Jan 5, 2012
|Story| Los Angeles Times
Dec 4, 2011
| Los Angeles Times
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