Umami-rich black garlic is the darling of this savoury fall dish. If it’s your first time cooking with black garlic, you won’t be disappointed. Sweet yet earthy, the sticky properties of fermented garlic add depth and datelike sweetness to the lightly seasoned lentils.
In medium-sized saucepan, melt 1 Tbsp (15 mL) ghee or butter. Add onion, carrot, and celery, and sauteu0301 over medium heat until onion is soft and clear. Do not brown.
Add lentils, bay leaves, thyme sprig, and 4 cups (1 L) cold water. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until lentils are tender, about 20 to 25 minutes. Add halved black garlic cloves to lentils 5 minutes before the end of cooking to slightly soften.
About 5 minutes before lentils are finished cooking, prepare fish. Lightly sprinkle both sides of fish with 1/2 tsp (2 mL) curry powder and pinches of turmeric, salt, and pepper. In large skillet over medium-high, heat oil until shimmering. Sear fish in skillet, skin side down, for 3 minutes, or until it starts to crisp and turn golden. Add remaining 1 Tbsp (15 mL) ghee or butter to pan to melt and turn fish carefully to coat. Turn off heat and let rest, uncovered, to finish cooking.
When lentils are tender but not mushy, thoroughly drain excess water and remove bay leaves and thyme sprig. Stir in remaining 1/2 tsp (2 mL) curry powder and generous pinches of turmeric, salt, and pepper. Add diced tomato and fold into lentils. Divide lentils among 4 serving dishes. Place a piece of fish on top of lentils, skin side down. Drizzle with lemon-infused olive oil, if using, and garnish with lime wedges.
This recipe is part of the For the Love of Garlic collection.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.