Ok, that's not very nice of me. I am almost positive that I screwed up this recipe all on my own. The recipe is actually called Lentil and Roasted Carrot Salad and was adapted from a recipe on a blog called One Ordinary Day. It looked like it might be clutch for a breakfast lentils recipe (I know I'm sick...can't help it). Maybe you can make this into something The CEO will eat as I'm not sure I can.
Ingredients:
3/4 cup lentils, rinsed and drained
1/2 carrots, cut into half inch pieces
1 tablespoon plus 2 teaspoons of olive oil, divided
1/4 cup onion (I, of course, used a leek)
1/4 parsley
1 tablespoon apple cider vinegar
1/2 teaspoon granulated garlic powder
1/2 teaspoon paprika
Then, seasoning salt, sea salt, white pepper and balsamic vinegar
The original recipe also calls for sunflower seeds. I didn't have them on hand and the idea seemed unappealing so I left them out (maybe this was my mistake)?
Directions:
Preheat oven to 400 and line a baking sheet with parchment paper
Put the lentils in a saucepan and cover them in water. Bring them to a boil on medium heat and then reduce heat to simmer until tender but not too tender (about 15 minutes)
Meanwhile, put onion and carrots on the baking sheet, toss them in olive oil and sprinkle with salt and pepper. Put them in the oven to bake until they are the desired consistency and shrively. This took about 25 minutes in my oven.
When lentils are done, put them in a bowl. When veggies are done, toss them in. Combine with parsley, cider vinegar, garlic powder. Taste.
I found the taste to be bland and not good so i added seasoning salt, some balsamic vinegar, salt and pepper. It still wasn't the most delicious thing ever but is now edible.
Here are some photos:
Here's where I think I screwed up:
My pot was too big. This meant it took forever for the water to boil and the lentils got a little too mushy. Also, I think the water should have been salted to keep the lentils from getting too bland. Also, I should have known that cider vinegar wouldn't pack enough punch for me.
I don't think the sunflower seeds would have made a difference. This is not a bad dish. I just like for flavor.
Next up: the damned figs...arg
Ingredients:
3/4 cup lentils, rinsed and drained
1/2 carrots, cut into half inch pieces
1 tablespoon plus 2 teaspoons of olive oil, divided
1/4 cup onion (I, of course, used a leek)
1/4 parsley
1 tablespoon apple cider vinegar
1/2 teaspoon granulated garlic powder
1/2 teaspoon paprika
Then, seasoning salt, sea salt, white pepper and balsamic vinegar
The original recipe also calls for sunflower seeds. I didn't have them on hand and the idea seemed unappealing so I left them out (maybe this was my mistake)?
Directions:
Preheat oven to 400 and line a baking sheet with parchment paper
Put the lentils in a saucepan and cover them in water. Bring them to a boil on medium heat and then reduce heat to simmer until tender but not too tender (about 15 minutes)
Meanwhile, put onion and carrots on the baking sheet, toss them in olive oil and sprinkle with salt and pepper. Put them in the oven to bake until they are the desired consistency and shrively. This took about 25 minutes in my oven.
When lentils are done, put them in a bowl. When veggies are done, toss them in. Combine with parsley, cider vinegar, garlic powder. Taste.
I found the taste to be bland and not good so i added seasoning salt, some balsamic vinegar, salt and pepper. It still wasn't the most delicious thing ever but is now edible.
Here are some photos:
Here's where I think I screwed up:
My pot was too big. This meant it took forever for the water to boil and the lentils got a little too mushy. Also, I think the water should have been salted to keep the lentils from getting too bland. Also, I should have known that cider vinegar wouldn't pack enough punch for me.
I don't think the sunflower seeds would have made a difference. This is not a bad dish. I just like for flavor.
Next up: the damned figs...arg
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