Have you ever made Smitten Kitchen’s Stewed Lentils and Tomatoes? No? Well if a big bowlful of cozy lentils, tomatoes and sweet carrots — almost a lentil chili, if you will — sounds appealing to you (and why wouldn’t it?), then you absolutely should. I am telling you that you should.
I am telling you that you should, because I was told — by one of my favorite farmers (and fellow cooking-enthusiasts) — that I should. And I listened to her. Thank goodness. She made it last week and came in raving about it the next day, telling me that it was SO GOOD. Also, really easy, and it went really well with this… but really just that it was SO GOOD.
“Yeah, it looks pretty good” I said noncommittally, scrolling through the recipe.
“No. You don’t understand: [here she pauses until I look at her; dips her chin; raises her eyebrows, and — giving me her best I-sh*t-you-not face — repeats:] SO GOOD.”
I don’t think I can say I’ve ever been intimidated into stewing lentils before. I still can’t — because I actually wanted to make it anyway, and therefore was not actually coerced into it — but I tell you it was a close call.