Sarah chose this week’s recipe and it is a great recipe. I had big plans.
Then life happened: Birdie got sick, I did not sleep a lot, the garden was about to be taken over by weed, somehow I forgot it is Monday and here I am. Rewriting this post because WordPress close my blog without saving the article. Sigh.
So here I was. No fresh fish and to thaw the frozen fish I bought would take forever. So instead I went with the lentils I had cooked for a different dish.
Lentils with Mexican inspired fruits
Chicken or vegetable stock
Cook onion in a bit of oil, then add lentils, bay leaf, chili flakes and stock. Cook until done but not mushy. I used French lentils which keep their shape nicely. Cut your vegetables and fruits and arrange on top of the lentils. Season with salt and pepper, sprinkle the mint and lemon zest on top and dig in!
Next time I will definitely cook some fish to go with it. I had never had jicama before but it adds a nice crunchy texture to the salad. Enjoy!