Lentils are a true international staple– from French to Indian, and Moroccan to Italian, all of which credit this versatile bean in their cuisine. With hues ranging from yellow to red-orange to green and brown, each used in unique and different ways. This legume has quite the history, which we’ll discover and learn about tonight. They grow in pods that contain either one or two lentil seeds and range from round, oval or heart-shaped disks and are often times smaller than the tip of a pencil eraser. They are sold whole or split into halves with the brown and green varieties being the best at retaining their shape after cooking. This grain is an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet. Its hearty texture and fiber fueled benefits enhance many recipes. Especially compared to other types of dried beans, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value and are available year-round, making them a wonderful household pantry staple! After tonight, we’re sure you’ll include them in yours.
Recipes: Classic Italian Lentil Soup (Brown lentils), Moroccan Lentil and Bulgur Salad with Chick peas and Dried fruit (Green Lentils), Spicy Crips Pumpkin and Lentil Salad with Goat Cheese (Brown Lentils) and Curried Yellow Lentils and Sweet Potato Soup (Yellow Lentils)
Class Type: Individual, hands-on cooking class
Class Notes: Discover quick and easy dishes to make with lentils
Chef Palak Patel moved to NY from San Francisco where she served as personal chef to the well to do crowd of the Silicon Valley. She competed on the Sears Chef Challenge, one of only 12 chefs selected to compete in a national cooking competition for charity and featured on CBS series about outsourcing your life. As a teenager, she learned everything she could from her mother about traditional Indian cuisine. Palak’s main goal is to integrate fresh produce and flavors of Indian cooking with French techniques. Palak is currently enrolled in the French Culinary Institute, a premier member of United States Personal Chef Association (USPCA), Women Chef Restaurateurs and Slow Food USA. Contact Palak
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