Lemon Parsley Lentil Piccata

This is kind of a riff on a classic piccata. I was going for the similar taste. Not really a replica, but more of an homage.

We're going to make a deep broth and them we'll cook our lentils in that broth. We'll finish with some bright lemon and grassy parsley.

1 large carrot, chopped
3 stalks celery, chopped
1/2 pint sliced white mushrooms
1 bunch scallions, sliced
1 poblano, diced
1 jalapeno, diced
1 habernero, minced
5 cloves garlic, sliced
4 cups water
1/2 cup nutritional yeast
2 tbls olive oil
1 tbl spicy mustard
2 tbls capers
1/4 cup beer
2 1/2 tsps salt
2 tsps black pepper
1 tsp cumin seed

1 lemeon, zest and juice
1 punch fresh parsley

1/2 cup dry lentils

Add all of the first set of ingredients to a large pot. Bring to a boil uncovered and then simmer for 15 minutes. Add lentils. Continue simmering until lentils are tender. Stir in lemon zest, juice and parsley. Turn off heat, but allow pot to rest on hot burner to steep the parsley and lemon.

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