GENTLE LENTILS + BASIL IS THE BOMBE SAUCE
POSTED ON February 5, 2017
The reason this title doesn’t seem like something I would name one of my recipes is because it isn’t mine—I’m celebrating the release of a friend’s book: The Perfect Blend: 100 Blender Recipes to Energize and Revitalize by Tess Masters. The book sounds as if it would be full of smoothies and blended juices but it’s not. Instead it invites you into the world of all the other things you can do with a blender: make delicious dressings, dips, and sauces like this one; there are also recipes for crepes, coconut yogurt and French toast. Instead of your usual breakfast, soups, mains etc., Tess’ book is divided into chapters like energy, anti-inflammatory, alkaline forming and detox. This soup is from the protein chapter and, not only is it a true one pot meal, it’s also super simple to make with ingredients I’m sure you have on hand, right now.
I’ve come across methods like this a quite a bit lately — after the onion is sautéed, you add vegetables and soaked beans and simmer everything together. I love this idea that you don’t need to cook the beans or lentils separately, but I find the vegetables get over cooked. For this recipe I soaked the lentils overnight and cut the carrots in 1-inch pieces so they wouldn’t disappear by the time the lentils were cooked. They still got very soft (as I found my lentils took longer to cook) but it really didn’t matter as the bright basil sauce enlivens the whole dish (next time I’ll try making it with French lentils, since they cook faster, especially after an overnight soak). These kinds of vibrant, tangy sauces are often used in restaurants to add zest to soups, stews, risottos and frittatas. This one is like a pistou—pesto without the nuts or cheese. I added the optional capers and loved the briny flavor with the earthy lentils. I had some left over and have been enjoying it drizzled over whole baked Japanese sweet potato, grains and added to dressings.
Check out this link for an excerpt.
Have a great week!
I left the recipe mostly as Tess has it in her book. The only changes I made where what I mentioned above and I also added a iece of kombu when adding the lentils.
Serves 8 as a start/6 as a main course