Chanterelle and Lentil Stew

Red wine is delicious with lentils, and I knew these flavors would pair really well with the earthiness of my Chanterelle mushrooms.  I was not wrong! This is a delicious dish, and really easy to make. Just combine the ingredients and simmer for a half an hour and you are ready for dinner!

Roast Tomato Braised Lentils

I wanted to create something hearty and reminiscent of the harvest. I have a plethora of tomatoes growing in my garden, and am actively seeking for ways to use them up. Nico has been talking about eating more lentils, so I wanted to incorporate lentil and tomato here. I decided to roast the tomatoes with some garlic cloves, onion, and bacon for about an hour before slowly braising with the red wine. If you are in a hurry, you can simply sauté the bacon, tomato, and onions for a similar result.

Dal Makhani

Lentils and beans end up on my menus a lot. Such an inexpensive ingredient but creates a rich and powerful flavor. In the winters, I put them in stews, and in the summers they make wonderful salads. Dal seems to be a name that refers to a wide range of lentils, beans, and peas and…