The pages of Elin England’s Book, Eating Close to Home are already starting to get food stains on them, little signs that it is becoming one of my well-loved cookbooks. I hope she doesn’t mind that I am sharing this recipe which she adapted from The Classic Italian Cookbook by Julia Della Croce. But, this is now my favorite way to use up parsley from the garden or from your CSA box. We ate them with corn tortillas and the leftover cabbage apple salad, which was a great combination!
- 1/2 lb. (1 and 1/2 cups) of lentils (I used green but she calls for brown)
- 1 bay leaf
- 1 small bunch of parsley stems tied together
- 3 large garlic cloves cut in half
- 3 Tbs. softened butter
- juice of 1/2 a lemon
- 3 Tbs. finely chopped parsley (this smells so good!)
- salt and pepper to taste
Take the butter out of the fridge to soften. Add the lentils, 4 cups of water, garlic cloves, bay leaf and parsley stems to a saucepan. Bring it all to a boil and then simmer for 25 min. until the lentils are soft. Drain them when done and take out the parsley stems, bay leaf and garlic cloves.
Mix the softened butter, lemon juice and chopped parsley into a paste. Add it to the hot lentils and watch it melt away…yum!! Season it with salt and pepper and serve. This made enough for my husband and I for 2 big meals!
Now, local lentils are hard to find and I have not yet discovered a place to buy them from the Northwest. But, as a vegetarian, they are a must and should be a staple in a vegetarian diet. I have found local butter and garlic but am waiting for my dream house where I can construct my greenhouse to grow my own lemons. Until then, I cheated a little on this recipe, since not ALL the ingredients are from the area. I consider lemon juice a staple in my fridge though and try to buy them from the US.