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For Hanukkah, my hubby received Gordon Ramsay’s Home Cooking book, and this weekend was the perfect weekend to pull it out and test a recipe. It was the kind of weekend, we didn’t really spend a lot of time at the house. We were out exploring the city with movies in the cemetery and sporting events so we didn’t spend too much time in the kitchen. These are the kind of days that I think it’s really awesome to just taste something that someone has already tested and published.
It allows you to expand your palette. It allows you to try new flavor combinations. It gives you time to really think about what you’d like to put in the meals you create. You won’t necessarily always agree with the chefs recipe, but this makes the perfect time to write notes down in your cookbook for future use. We didn’t make changes to this recipe, and I don’t think we would if we were to create it again. It was delicious.
At the beginning of this meal, I wasn’t exactly sure if I’d even like lentils. They weren’t something that I had cooked with or even eaten all that often, but they do bring a meaty flavor to the meal. You’d almost not know that this is vegetarian.
If you don’t own this book yet, I’d suggest you go buy it. I’m not making any money off this recommendation. I just think that you’ll learn a lot about flavors, food, and new creations. It’s always great to explore with your taste buds.
- 1 pound Puy lentils
- 2 quarts hot vegetable stock
- 2 bay leaves
- 4 zucchinis, trimmed
- 4 red peppers
- Olive oil
- Sea salt and freshly ground black pepper
- 12 ounces sun-dried tomatoes in olive oil
- Juice of 1 lemon
- ½ cup chopped chives
- Bunch of basil, leaves roughly torn
- Preheat the over to 400°F.
- Boil the lentils in the stock with the bay leaves for about 15 minutes until just cooked. Drain and leave to cool in a large bowl.
- Meanwhile, chop the zucchini and peppers into bite-sized pieces. Toss with olive oil and season with salt and pepper. Place in a single layer on a roasting pan and place in the oven for 12-15 minutes until tender and slightly coloring at the edges. Leave to cool.
- Drain the tomatoes, reserving the oil, and chop into small chunks. Add 1-2 tablespoons of the reserved oil to the lentils. Add the tomatoes, zucchini, and red peppers and season well.
- To serve, dice the avocado and stir into the cooled lentils along with the lemon juice, chives, and basil.