Sunday, June 10, 2007
Lentils with Olive Oil and Salt are as Good as Mashed Potatoes
Really, they are. Take the plainest, brownest lentils from the supermarket- none of your fancy French Le Puy or your black baby beluga lentils- and cook them until soft in plain water with a bay leaf. Drain them and add some salt and dish them up with a sprinkle of pepper and a dribble of good olive oil. It's the same comforting homeyness of texture and simple earthiness of taste that I crave when I want mashed potatoes- these are oddly satisfying.