Inspired by Shola Olunloyo’s Studio Kitchen blog where he sang the praises of retaining and using the liquid left over from cooking lentils, I gave it a whirl the other night, and he is right. Blended with a little toasted cumin, and some brown butter, this created an earthy, unctuous sauce that changed a simple, rough cut piece of pork into a satisfying, finger licking treat. Crispy shallots never hurt, either.
Now, if only we can find a more ‘romantic’ name for left over lentil water……
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