Chop half of a large head of frissee, one carrot, and one destringed stalk of celery and toss in a salad bowl with olive oil, lime juice (I used some heritage lime variety but I neglected to note which one), sea salt and pepper.
Heat a little olive oil in a saucepan, and sear 1/2 teaspoon each of powdered cumin and tumeric. Add one heaping cup of cooked orange lentils, and mash them around with a spoon. Orange lentils tend to retain a lot of water when cooked, so refry them long enough to drive most of it out. Add enough shaved nutmeg to be noticed. Mix in 2/3 cup of cooked cauliflower which has been chopped rather small.
Puff two 10" trans-fat-free flour tortillas in a toaster oven, spread on the lentil mixture then top with the frissee mixture.
Chop half of a large head of frissee, one carrot, and one destringed stalk of celery and toss in a salad bowl with olive oil, lime juice (I used some heritage lime variety but I neglected to note which one), sea salt and pepper.
Heat a little olive oil in a saucepan, and sear 1/2 teaspoon each of powdered cumin and tumeric. Add one heaping cup of cooked orange lentils, and mash them around with a spoon. Orange lentils tend to retain a lot of water when cooked, so refry them long enough to drive most of it out. Add enough shaved nutmeg to be noticed. Mix in 2/3 cup of cooked cauliflower which has been chopped rather small.
Puff two 10" trans-fat-free flour tortillas in a toaster oven, spread on the lentil mixture then top with the frissee mixture.
Steve
that sounds fabulous, definitely going to try it soon.
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Chop half of a large head of frissee, one carrot, and one destringed stalk of celery and toss in a salad bowl with olive oil, lime juice (I used some heritage lime variety but I neglected to note which one), sea salt and pepper.
Heat a little olive oil in a saucepan, and sear 1/2 teaspoon each of powdered cumin and tumeric. Add one heaping cup of cooked orange lentils, and mash them around with a spoon. Orange lentils tend to retain a lot of water when cooked, so refry them long enough to drive most of it out. Add enough shaved nutmeg to be noticed. Mix in 2/3 cup of cooked cauliflower which has been chopped rather small.
Puff two 10" trans-fat-free flour tortillas in a toaster oven, spread on the lentil mixture then top with the frissee mixture.
Good looking recipe, Steve. If only I could find frissee that doesn't cost a fortune. Where do you get yours?
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The phrase 'orange lentil" put me off....I was trying to envision orange flavors combinedwith lentils. I've always heard of those orange-colored lentils as 'red' lentils. when i put the citrus concept out of my mind, this sounds great!
The phrase 'orange lentil" put me off....I was trying to envision orange flavors combinedwith lentils. I've always heard of those orange-colored lentils as 'red' lentils. when i put the citrus concept out of my mind, this sounds great!
Yes, I wasn't quite sure of the exact term. They are closer to orange in color than they are red or yellow.
Next time I'm at the store I'll see what they call them on the bin.
I've always heard of those orange-colored lentils as 'red' lentils
Quoted message said:
Yes, I wasn't quite sure of the exact term. They are closer to orange in color than they are red or yellow. Next time I'm at the store I'll see what they call them on the bin.
Well the bin at the grocery store says "red lentils". You're right, my mistake. Thanks.
