May 07, 2015 in french, radishes, spring, lentils, legumes, beans, fava beans, vegetarian, butter, butter and radishes.
Where Iâm standing, things are a little intense. Thereâs a âFor Saleâ sign on the lawn. A cookbook on the go. A cookbook blog that I need to update. Some Yummy Beet maintenance. Work deadlines. New projects. A dog that needs a walk. And to top it all off, I started cooking radishes (a French specialty), and now must add âeat more cooked radishesâ to my growing to-do list. But I donât mindââthe busier and the more cooked radishes, the better (an old French adage, Iâm sure).
Of course, being busy leaves little time to dillydally in the kitchen. Quick, healthy, and easy is the name of the game. Braised lentils made into a complete meal with radishes, fava beans, and mint (fresh from the side of my house, Iâll have you know), comes together in under an hour. Most of this is hands-off time, so you can tick a few more boxes off your to-do list.
I will recommend one thing more âto-doâ while youâre cooking though: stop and smell the butter meltingââit makes messing up the kitchen a little all worth it, and takes but a second. Also worth noting is this recipeâs colour palateââsupremely vernal (eat your heart out Benjamin Moore).
Saying that, it is a very pretty dish, but doesnât taste at all precious. Itâs deeply savoury and earthy from the lentils, with the bright pop of fresh spring produce, and just a whisper of butter in the background.
You may even feel a bit of highfalutin sophistication wash over you while working your way through the plate. I know when I ate this, I felt extremely sophisticated, like a girl sitting at a Parisian sidewalk café, watching the world go by, contemplating big ideas. I felt like I had all the time in the world to dillydally and eat buttery lentils and radishes and fava beans and read Hemingway.
If only for a moment.
BRAISED LENTILS WITH RADISHES, FAVA BEANS & MINT
Serves: 3 to 4
To prepare fresh fava beans: Remove beans from the pod, bring a large pot of water to a boil, and blanch beans for 30 seconds to 1 minutes. Rinse with ice cold water and remove thin outer skin. Fava beans are now ready to use in the recipe.
Fava beans can be labelled as 'broad beans' and are available fresh in spring and summer, as well as frozen and dried year-round.
Check out my cookbook blog: Whole Bowls: The Cookbook Insider
I'm the cookbook author of Whole Bowls (Spring '16) & Pumpkin (Fall '16), creator of the food blog Yummy Beet, and a nutritionist. My recipes are vegetable-focused using accessible, real-food ingredients.