I love to cook and I love to read. As a result, I buy a lot of cookbooks. My collection is out of control. It is hard to keep track of them and even worse trying to remember where I saw that great recipe that I read last week, especially if I am looking at multiple cookbooks at a time (which I do most of the time).
I just purchased a database program, Bento for my Mac, so I can try and get this under control. I am inputting my cookbooks and recipes from my cookbooks plus recipes from other sources. So far, I like it but I am far from done. I am up to 123 cookbooks so far but I still have many more to go. I really like the fact that I can link recipes in the cookbooks to the actual books. I will keep you posted as I go.
As I was working on my project today, I came across my favorite recipe for lentils so I thought I would share it with you.
Herb-Roasted Vegetables and Lentils
Adapted from One Dish Meals-The Culinary Institute of America
- 1 cup diced carrot
- 1 cup butternut or acorn squash
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 2 tsp minced garlic
- 1 tbsp minced fresh basil
- 1/2 tsp minced fresh oregano
- 3 tbsp olive oil
- salt
- pepper
- 2 cups cooked French green lentils
- 1/2 cup chicken broth
- Juice from 1/2 a lemon or 2 tbs red wine vinegar
Preheat oven to 375º. Toss together the carrot, squash, onion, garlic, basil, oregano, salt & pepper and 2 tbsp olive oil on a baking sheet. Place in the oven and roast, stirring occasionally, until the vegetables are tender and browned, about 30 minutes.
Remove the vegetables from the oven and add to a saute pan over medium heat. Add the lentils and a small amount of chicken broth to keep the mixture moist but not soupy.
Saute, stirring frequently, until the lentils and vegetables are very hot and flavorful, about 5 minutes. Season to taste with salt and pepper and lemon juice or vinegar.
