The Splendid Table: Tuesday Night Kitchen

Tuesday Night Kitchen
Your weekday Web guide to feeding yourself and the people you care about.

Lentils — October 1, 2002

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About the Program
Tuesday Night Kitchen is an eight-week experiment we're trying on the Splendid Table Web site. What do you think of it? E-mail us.

In Foodtalk
"What about the lowly lentil? I'm searching for your good lentil recipes. Red, green, yellow ... orange? How do you use them?"
Read and contribute.

Tuesday Night Recipes
Red Lentil Chopped Liver
from Pauly

Pappardelle with Lentils and Parmiggiano Reggiano
from Lynne

The Rosengarten Report
This week David gives us Bean Recommendations.

Tuesday Night Kitchen Archive
Aug. 27—Summer Pastas
Sept. 3—Salads
Sept. 10—Salad Dressings
Sept. 17—Grilled Vegetables
Sept. 24—Two Grains
Oct. 8—Mediterranean Flavor Tricks
Oct. 15—Onions

This week, Lynne looks at one of the most versatile legumes out there—the lentil! These beans are a powerhouse of protein and easy to prepare, and they marry wonderfully in so many dishes. Lynne leaves us with her recipe for her "Pappardelle with Lentils and Parmiggiano Reggiano."

Our man with the golden palate, David Rosengarten of the Rosengarten Report, has discovered unusual beans imported from Italy, and Forum contributer Miss Firecracker wants to know about pink lentils.

From David Rosengarten: Beans
Can there really be a big difference in the quality of beans? Lynne calls David this week to find out. He tells us about some great varieties available from A.G. Ferrari. Read his recommendations, from The Rosengarten Report.

Tuesday Night Tips: Lentils
1. Lentils are loaded with protein and have almost no fat.

2. Simple to prepare, they need no soaking.

3. Flavorful on their own, but are also superb carriers of seasonings.

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