The lentils come into play because I needed a protein and since my fridge was bare of tasty meat parts, lentils are a superb option. The protein in lentils digest easier than their animal equivalent and since red lentils break down faster, they are an ideal thickener in soups and purees.
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So do lentils belong in a fondue? Hell yes. Just pair with a malty brown ale you've got a hearty lunch (remember the lentils are filling!). Of course, this would be a great appetizer as well. And remember Fat and Happy doesn't always make sense.
Tips and techniques: For a creamier fondue rather than a chunky fondue- use your immersion blender or pour the mixture into a blender. Blend until desired creaminess is reached.
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1 cup red onion, small diced
1 cup celery, small diced
2 minced garlic cloves
1 cup red pepper, small diced
1/2 cup lentils
1 can of corn (8 oz), with juice
1 cup water
1 cup wine
1 cup cream
1 cup shredded cheese (choose something that melts nicely)
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1/2 lemon
Day old bread, cubed and toasted
Pita wedges
Saute the diced onion and celery in olive oil for a few minutes. Add the garlic and red pepper, continue to saute until the until begins to soften. Add in the lentils, toss. Allow the lentils to simmer for a few minutes and become toasted.
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Drizzle in the cream into the mixture, simmer on low until it thickens slightly, about 5 minutes. Remove from heat, sprinkle the fondue with the cheese and the parsley, allow the cheese to melt. Squeeze the lemon over the top. Serve warm.
So lovely to see a recipe for fondue that vegetarians would be proud of! Now I've got reason to whip out my fondue pot...
ReplyDeleteCheers,
Chua