The Foreign Cinema Cookbook by Gayle Pirie

Author:Gayle Pirie
Language: eng
Format: epub
Publisher: Abrams
Published: 2018-05-15T04:00:00+00:00

CAVIAR LENTILS WITH GARAM MASALA

When it comes to lentils, there are many choices. For this dish, seek out the tiny French black Beluga lentils, named for the coveted fish eggs they resemble. This variety cooks quickly, holds it shape when cooked, and offers some serious nutrition. We serve these versatile garam masala–infused lentils with most anything: alongside Five-Spice Duck Breast with Cassis Sauce (this page), on our Salmon Gravlax Board (this page), and paired with other vegetables like Moroccan Baby Carrots, with a Vegetable Variation (this page). The cooled lentils may be tossed with sturdy salad greens or used to line a plate beneath a salad for an easy protein burst.

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