Chef Yotam Ottelenghi was featured in Vegetarian Times along with his incredible cookbook, Plenty. I own the book and absolutely love it! It’s always a bonus when a cookbook offers beautiful photographs to lure one’s taste buds, and there’s no shortage of amazing pictures in Plenty.
Lentils, Red Endive, and Honey Cashews
1 Cup green or Puy lentils
2 Bay leaves
6 Tbsp olive oil, divided
3 Tbsp red wine vinegar
5 Tbsp honey, divided
1/4 Tsp red pepper flakes
1/2 Tsp ground turmeric
1/4 Tsp salt
1/4 lb. unsalted roasted cashews
4 Red endives, quartered lengthwise
1/2 Cup roughly chopped fresh parsley
1/4 Cup roughly chopped fresh basil
1/4 Cup chopped fresh dill
1) Place the lentils and bay leaves in a medium saucepan, cover with water, and bring to a boil. Reduce the heat to medium-low and let simmer for 15 minutes, or until lentils are tender. Drain, and return to pan. Stir in 3 Tablespoons oil, vinegar, and 2 1/2 Tablespoons honey; season with salt and pepper, if desired. Discard the bay leaves and cool until just warm.
2) Preheat oven to 300 F, and line a baking sheet with parchment paper. In a small bowl, combine the remaining 2 1/2 Tablespoons honey, red pepper flakes, turmeric, and salt. Add 1 tsp water, or enough to make a thick paste. Add the cashews and stir to coat. Spread cashews on the prepared baking sheet and roast for 15 to 20 minutes, or until nuts are crunchy and dry but slightly sticky. Cool on pan. NOTE: keep a close eye on your cashews; mine were ready after just a few minutes.
3) Heat the remaining 3 Tablespoons oil in a skillet over high heat; add endives, and sprinkle with salt, if desired. Cook endives for 2 minutes, turning once, just to soften. Transfer to a large bowl. Add lentils, cashews, parsley, basil, and dill, and season with salt and pepper, if desired. Stir gently, and serve warm or at room temperature.
Recipe featured in Vegetarian Times.