Serious Eats: Recipes
Cook the Book: Barbecued Lentils
In the Small Kitchen by Cara Eisenpress and Phoebe Lapine is by no means a vegetarian cookbook, but it has a focus on the simple and budget-friendly, so the majority of recipes end up being meat-free.
Serving these Barbecued Lentils at a recent dinner brought back memories of college vegetarian days when both cooking skills and bank accounts were limited to say the least. Everyone around the table had been in the same boat, spending a significant chunk of their late teens and early twenties creating meatless meals on a beans-and-rice budget. After a few spoonfuls of these remarkably flavorful and really meaty lentils, we all lamented the fact that we didn't have this recipe back then.
By mixing French lentils with what are essentially barbecue sauce ingredients, these lentils are transformed into something hearty and super satisfying. Made almost entirely with pantry items, this is the kind of recipe that lends itself to experimentation.
No sweet potatoes? Got kale or mushrooms instead? And what to do with the leftover lentils? Add a fried egg on top and you've got breakfast. Want to up the protein factor? Toss in some tofu or tempeh and you're all set.
As always with our Cook the Book feature, we have five (5) copies of In the Small Kitchen to give away this week.
Reprinted with permission from In the Small Kitchen by Cara Eisenpress and Phoebe Lapine. Copyright © 2011. Published by William Morrow, a division of Harper Collins. Available wherever books are sold. All Rights Reserved.