Lentils and moonbows have nothing in common except that was how we spent the evening – eating lentils and looking at moonbows. I’ll start with the moonbows. I was taking the dog out for his pee-on-every-tree walk when I looked up to see a beautiful moon.
I had Davis turn out the lights and zoomed in on the moon to see a gorgeous moonbow. And for a bonus, if you tilt your head to the right, you can see a girl’s face, or at least I do. That, of course, made me think of Peggy Whitson. It’s not that the face looks like her but it reminded me of her recent accomplishment.
Last Month the oldest woman in space blasted off for the International Space Station. Peggy Whitson is scheduled to stay in space over 500 days. I can’t even imagine going into space for any amount of time much less spending two birthdays there. Don’t look for my name on the rocket waiting list. I’m happy on earth looking up at moonbows.
With no possible segue into lentils from space, I will just tell you that we tried a new recipe tonight. This recipe is from a Better Homes and Gardens magazine called Our Best Recipes of the Season. It is still at the checkout stand if you are interested. This recipe was meant as a side dish but we had it as a vegetarian main course. We will definitely keep it in the rotation.
Tonight, I won’t forget to show the photo.
Last night, I forgot to put on the banana bread photo. There are several on there now, so you can scroll down to see if you are on the website, or if you are a subscriber you will have to visit the blog to see the photos instead of looking at the subscription article that came to you. Here is a sneak peek.
Now back to the lentils. The original recipe calls for honey but we substituted brown sugar. If you enjoy evaporated nectar fanned by the wings of bees, then change it back to honey (I couldn’t resist tossing in that little gem of bee knowledge).
Caramelized Veggie Lentil Salad
2 1/2 pounds fennel bulbs, stalks removed, cored, quartered, and thinly sliced
1 pound carrots, peeled and chopped
3 tablespoons butter, melted
4 cups chicken or vegetable broth
2 cups dried lentils, washed and rinsed
6 cloves garlic, minced
2 bay leaves
1/2 cup extra virgin olive oil
3 tablespoons country Dijon-style mustard
1 tablespoon balsamic vinegar
1 tablespoon hone or 1 tablespoon brown sugar
2 cups loosely packed Italian parsley leaves, finely chopped or 1 tablespoon dried parsley
2 large shallots, finely chopped (or use onions)
6 large sage leaves, finely chopped (or substitute 1/2 teaspoon dried)
Preheat oven to 425 degrees. In a shallow baking pan toss fennel and carrots with melted butter, season generously with salt and pepper. Roast 30 minutes, stirring occasionally, until tender. In a 4-quart pot combine chicken broth, lentils, garlic, and bay leaves. Bring to boiling. Reduce heat, simmer uncovered, until tender, 20 to 25 minutes. Drain and discard bay leaves. Stir in 1/2 teaspoon salt. In a large bowl whisk together olive oil, mustard, balsamic vinegar, and honey. Add lentils, parsley, shallots, and sage. Stir in caramelized vegetables. Top with additional parsley, if desired. Refrigerate for up to 4 days. Serve cold or at room temperature. Makes 12 cups. Each 1/2 cup serving is 165 calories, 19 carbs, 8 grams fiber.
This recipe is a keeper!