Source: Food | The Guardian
A spicy, aromatic way with lentils that’s redolent of north African cuisine and that pairs wonderfully with white fish, and a rustic Italian pasta Like most people in 1980s Britain, I didn’t really understand lentils, even though I was a professional cook in my 20s at the time. Until, that is, I had them at a restaurant in France, which braised them very carefully; thereafter I was for ever a convert. My favourites are French puy, Italian casteluccio and Spanish pardina, because they’re all refined, resilient and delicious; they’re versatile, too, and complement all sorts, from fish and meat to vegetables. The rich, Italian-style braised lentils for today’s pasta can also act as a base for all manner of other dishes, and they taste better reheated the next day – it’s the best earthy comfort food imaginable and just so happens to be seriously good for you, too. The fish dish, meanwhile, is a complete contrast, and packed with sweet and spicy flavours more reminiscent of southern Spain and north Africa. Continue reading...