I would add, after having eaten a shit ton of lentils in support of this effort, that these lentils are truly amazing. It took many efforts to finally get the recipe right, so when Jen says that I would tell her if they weren't good, that is true. The early tries were never bad, but the first versions were not good enough for bragging rights and certainly not good enough to share with her readers. They are now!
I would also highly recommend multiplying the vinaigrette (also known by my children as the magic sauce) by a factor of 10 (or more), making a bunch of it and having it available to use it as a salad dressing. Or you can just make it as you need it but I make a bunch at once and have it in a plastic container. I started making it after I lived in France for a year, where no one it seems to buy salad dressing, they just make it themselves. When I came back to the U.S., this became my go to dressing for salad.
I promise that if you use this vinaigrette as your salad dressing (or toss it with some fried vegetables) and serve it at a dinner party, your guests will be wondering how you could make a simple salad taste so great. In fact, my daughter won a cooking competition at her college that included a salad made by frying up some slices of pears in a little butter, toasting some walnuts, adding in some crumbled goat cheese cheese to a mixed green lettuce and then using the magic sauce.
Anyway, gotta go. I made these lentils last night for dinner and now have to reheat for leftover lunch.
French lentils or lentils de Puys ARE THE BEST! They don't get mushy and have a bit of bite (ie) resistance, when you chew them. We grow them here in Canada. I can get organic de Puys year round here in Saskatoon, Saskatchewan. If it's Indian daal, then de Puys are definitely NOT what's called for. In the case of daal, you want mushy. I like red lentils for daal.
Dr. Jen, please please review the book The Whole Body Reset: Your Weight-Loss Plan for a Flat Belly, Optimum Health, and a Body You’ll Love at Midlife and Beyond by Stephen Perrine and Heidi Skolnik. I read your Menopause Manifesto and this plan seems similar to your dietary suggestions in your book, but I’d so appreciate your take on this book because I trust you!
This recipe is why I subscribed, though I’ve been a huge fan for years.
For perfect poached eggs, nothing beats sous vide. You can cook them for an hour at around 145° F,or you can go 12–15 minutes at 167°, followed by a quick cooling in an ice-water bath. There are lots of recipes online. I prefer the long & slow method, and have determined they can be kept a week in the fridge after cooking, just needing a few minutes of re-heating.
Haha so funny, and the joy you have making and eating this, love it. You’re awesome Dr Gunter. I will see if it’s possible that my husband makes it as he is the cook and I will try to help. But I highly doubt we can pull this off. But we will for sure go to that restaurant in Paris next time, thanks I bookmarked it! We love that island. And we also are fans of Trader Joe!
I would add, after having eaten a shit ton of lentils in support of this effort, that these lentils are truly amazing. It took many efforts to finally get the recipe right, so when Jen says that I would tell her if they weren't good, that is true. The early tries were never bad, but the first versions were not good enough for bragging rights and certainly not good enough to share with her readers. They are now!
I would also highly recommend multiplying the vinaigrette (also known by my children as the magic sauce) by a factor of 10 (or more), making a bunch of it and having it available to use it as a salad dressing. Or you can just make it as you need it but I make a bunch at once and have it in a plastic container. I started making it after I lived in France for a year, where no one it seems to buy salad dressing, they just make it themselves. When I came back to the U.S., this became my go to dressing for salad.
I promise that if you use this vinaigrette as your salad dressing (or toss it with some fried vegetables) and serve it at a dinner party, your guests will be wondering how you could make a simple salad taste so great. In fact, my daughter won a cooking competition at her college that included a salad made by frying up some slices of pears in a little butter, toasting some walnuts, adding in some crumbled goat cheese cheese to a mixed green lettuce and then using the magic sauce.
Anyway, gotta go. I made these lentils last night for dinner and now have to reheat for leftover lunch.
Definitely trying this soon. “Threw down the fucking lentil gauntlet” ❤️
Thank you very much for the recipe. Trying hard to increase protein and fibre.
I made these lentils for the family last night! Delicious! Thanks so much for the wonderful recipe!
Awesome!
I can’t wait to try this!
French lentils or lentils de Puys ARE THE BEST! They don't get mushy and have a bit of bite (ie) resistance, when you chew them. We grow them here in Canada. I can get organic de Puys year round here in Saskatoon, Saskatchewan. If it's Indian daal, then de Puys are definitely NOT what's called for. In the case of daal, you want mushy. I like red lentils for daal.
i cut the chopped onion in half and added about a cup of steamed pearl onions and I really like it!
Dr. Jen, please please review the book The Whole Body Reset: Your Weight-Loss Plan for a Flat Belly, Optimum Health, and a Body You’ll Love at Midlife and Beyond by Stephen Perrine and Heidi Skolnik. I read your Menopause Manifesto and this plan seems similar to your dietary suggestions in your book, but I’d so appreciate your take on this book because I trust you!
This recipe is why I subscribed, though I’ve been a huge fan for years.
For perfect poached eggs, nothing beats sous vide. You can cook them for an hour at around 145° F,or you can go 12–15 minutes at 167°, followed by a quick cooling in an ice-water bath. There are lots of recipes online. I prefer the long & slow method, and have determined they can be kept a week in the fridge after cooking, just needing a few minutes of re-heating.
Haha so funny, and the joy you have making and eating this, love it. You’re awesome Dr Gunter. I will see if it’s possible that my husband makes it as he is the cook and I will try to help. But I highly doubt we can pull this off. But we will for sure go to that restaurant in Paris next time, thanks I bookmarked it! We love that island. And we also are fans of Trader Joe!