![]() ![]() Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at and For more food and drink coverage follow us on Flipboard. Pour the dressing over the top and toss to combine. Add to the cooled lentils along with the grapes, cherries and fresh dill. ![]() Drain and set aside to cool, discarding the bay leaf, fennel and celery tops and shallot half.įinely chop the remaining shallot, transfer to a bowl, then whisk together with the remaining Pernod, olive oil, lemon juice and a generous seasoning of salt and pepper until combined into a dressing.įinely chop the fennel bulb and celery stalks. Simmer for 20 to 25 minutes, until the lentils are tender but not mushy. Season very generously with salt and pepper, cover and bring to a boil. ![]() Add the bay leaf, a little over half of the Pernod, the fennel and celery tops (keep them as whole as possible for easier removal later), and the larger half of the shallot. In a large saucepan with a lid, cover the lentils with 6 cups water. Referenced on The Simpsons on 12/13/20, so pinnacle of career reached. 1 large shallot, halved where it naturally separates Syndicated Cartoonist, Creator of Pearls Before Swine Comic. ![]()
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