10/10, would lentil again.
I need a little structure in my life these days, especially when it comes to cooking. The initial thrill of bulk shopping and creative cooking has faded, leaving me with a vague sense of menu-planning agita that increases every time I open my pantry. Luckily I’ve developed a strategy to vanquish decision paralysis: making a really big pot ofKeeping a cache of cooked lentils provides a blueprint for a full week of meals .
Although I love all lentils equally, I stick to sturdy French green or black for this scenario, which easily hold their shape to maximize repurposing opportunities. I usually pull out a cup or two of cooked lentils to use as a blank canvas later in the week. Then I add a flavorful marinade to the rest of the pot based on whatever my pantry can provide. Instead of getting hung up on specific ingredients, I draw from two essential categories: spices bloomed in oil and fruity vinegar.
and Beyond burgers may have overshadowed the humble lentil burger as the designated cook out option for vegetarians, but I think it’s time for a comeback.combines partially-mashed cooked lentils with chopped crimini mushrooms, white miso, smoked paprika, and grated garlic for a seriously punchy patty. But really, it’s all about the texture: a bit of frying pan action creates a lacy, crisp crust that’s contrasted by crunchy pickles, a smear of lemony yogurt, and a tangle of sprouts .
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