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You are here: Home / Kitchen Chronicles / Leftover Lentils

Leftover Lentils

June 9, 2008 by Alison

Last week, Suzy and I made a ton of salads and wound up with a huge amount of leftover lentils. Just as I was about to toss what we didn’t use into the garbage, I decided to hold off in the hopes that I could find a future use for them. They sat for several days in my vegetable crisper as I waited for a light bulb to go off. I waited. Nothing. Somehow, when I was alone, I just couldn’t muster the necessary energy. It wasn’t until Suzy came over the following week to make empenadas that inspiration struck. With the counter top already crowded with curry seasonings, garlic and onions, it came to me: Curried Lentil Patties. Crispy on the outside, flavorful and moist on the inside, these tasty patties resemble falafel and make a perfect mid-week meal when served with pita bread and a salad.

The simple moral: Hold onto your leftover ingredients and use time spent with friends to motivate you to create something new.

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    Lentils is considered a certain kind of bushy annual plant of the legume family. Its lens-shaped seeds is about 15 inches (38 cm) tall and the seeds grow in pods, usually with two seeds in each. Good to use for soup and it’s very nutritious aside from being cost-friendly. The soup is very timely for Christmas eve. xmas hampers.

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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