I love lentils. Cooked from dry, they’re a great way to bulk out meat, poultry, and fish (when it comes to animal products, a good rule of thumb is less but better — accompanying them with pulses is a wonderful way to accomplish this). For them to really shine, all they need is a little love and time.
We have come to a point where many of us are eating more ultra-processed “food” than we are (real) food. That’s a big problem.
Tomatoes, eggplant, sweet potatoes and peanuts all feel quite at home in this warmly spiced stew that is perfect for leading you out of summer's frantic heat and into the unhurried cool of autumn.
Meltingly soft leeks on a bed of creamy white beans. Leeks vinaigrette. Brothy fennel beans. What's not to like?