Wednesday, February 13, 2019

Persian Noodles & Lentils

If you are looking for something a little different, even a little exotic, you might want to try the “Persian Noodles & Lentils” (page 214). Boldly seasoned with middle eastern spices such as coriander, cumin, cayenne, and allspice, and decidedly sweet with ½ cup of dates in the mix, the flavors of this noodle dish are unique. I was intrigued by the complexity of textures (soft and chewy pasta, grainy lentils, crunchy walnuts) and contrasting flavors (sweet, spicy, hot), and the more I ate, the more I liked it. The recipe as written calls for three tablespoons of oil, used to sauté the onions, garlic, walnuts, dates, and spices, but I used light broth instead with excellent results.

Keeping it “McDougall Friendly” check list:
  • Omit the oil when sautéing the veggies. Use a nonstick skillet, and replace the oil with water or broth.

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