Lentils, Leeks, and Toasted Pecans

Creativity has not been happening around here lately. I’ve been tweaking recipes without much luck. A batch of dense, dark bread turned out way too dense today. After many samples I didn’t feel like eating very much for dinner – not surprising.

Since I had not had my veggie quota today I searched the refrigerator for inspiration. A leek! Can’t even remember what original plans I had for it, certainly something fancier than what actually happened. There was also a nice batch of just-plain-lentils that I cooked up before bedtime last night for spur of the moment meals. I scrubbed and sliced the leek and sautéed it in coconut oil just until done using a sprinkle of sea salt. I warmed a generous scoop of the lentils in the microwave and put them next to the leeks in a pretty yellow bowl. For crunch I toasted a small handful of finely chopped pecans in the microwave until fragrant.

Lentils, Leeks, and Toasty Pecans

Lentils, Leeks, and Toasty Pecans

While eating it I marveled at just how satisfying this unusual combination turned out – warm and savory with a delightful crunch from the pecans. Fortunately I remembered a picture this time because I wanted to share it. While it is not dinner-party pretty it is flavorful and nourishing and who knows, someone else might like it as much as I did.

Dark and Almost Dense as Baked Pudding

Dark and Almost Dense as Baked Pudding

This is my Savory Carob Buckwheat Pancakes cooked as a loaf – is that dense or what? Much more work to be done here. Even the savory spices were lost in the translation. The original pancake-bread version was WAY better.

This post is linked to:
Wellness Weekend March 1-5, 2012
at Ricki Heller’s Blog – Diet, Dessert, and Dogs.

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