I like buying cookbooks and I have quite a collection of books now. I just love looking through the colorful pictures and reading the new recipes for the first few days and then due to lack of time and ingredients my books sit there collecting dust. So I have decided to start cooking from the books at least once a week and this is the first dish that I made for my “Cooking from my Cookbooks” series.
Sometimes when you read a recipe, you know for sure that it’s not going to taste as it sounds and sometimes you are dead sure that you are going to absolutely love it. But I have had some of my predictions backfire on me. There was this cookies recipe with rice flour, apricots (I don’t want to even remember the other stuff I put in them) and the final result was like eating orange flavored sand. I was lucky that my husband was out of town and I conveniently tossed them away without anyone noticing. (If my husband was there, I would have had a lecture on what to make and how to eat that stuff). So in this series, I’m going to let you know about my hits and misses and how my husband reacted as well.
This recipe is from “Vegetarian”, edited by Valerie Ferguson, was very delicious and a huge HIT. My husband loved it. This is my first time using “Puy lentils”. Puy lentils are have a very nutty taste and they retain their texture after cooking for about 30 minutes.