I have a question about the recipe "Patricia Wells' Green Lentil Salad" from Genius Recipes. Has anyone made these using chicken broth instead of water? I absolutely love lentils and will make these tomorrow.
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Nancy is a food writer, historian, and author of many books, her most recent being Virgin Territory: Exploring the World of Olive Oil, forthcoming from Houghton Mifflin.
I respectfully suggest sticking with the recipe. If the lentils are high quality (tiny green ones from Le Puy, tiny gray ones from Castelluccio in Umbria), you want the flavor of the lentils to shine through and not be disguised by the flavor of chicken broth, even your finest home-made chicken broth. Save the broth for a risotto instead.
Thank you, good point.
I used water, it was simply divine. Chicken broth might make it taste like something it shouldn't, if that makes any sense.. Good luck, I know you'll enjoy it! My husband and I ate this recipe (1lb of lentils!!!) in 2 days.
Chris is a trusted source on General Cooking
Lentils in chicken broth are delicious, but not as a salad. One alteration I sometimes make is replacing the olive oil with walnut oil (or maybe just adding a little). It smells wonderful when you pour it onto the warm lentils.
They barely need effort, in fact.
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