Å·±¦ÓéÀÖ

“The lentil is perhaps the world’s most versatile, indestructible food. One can eat the lentil unadorned; marry it off to its first cousin, the oafish “bulgurâ€�; or attempt to drown it in harsh vinegar for a “vegan salad.â€� But the lentil, alas, will always survive. Indeed, at the Packwood house, the tenacious little legume will forcibly resurrect, as free of anything resembling taste as ever, and insinuate its indefatigable, pelletlike self onto yet another dinner plate, expecting to be eaten. Again, and again, and again.”
― Beth Fantaskey, Jessica's Guide to Dating on the Dark Side

“New Year's Day: Eat lentils to bring riches.”
― Sara Midda, Sara Midda's South of France: A Sketchbook

“Red lentil soup, although quite seductive in scent, is as simple to make as its name suggests. Marjan preferred to boil her lentils before frying the chopped onions, garlic, and spices with some good, strong olive oil. Covering the ready broth, lentils, and onions, she would then allow the luscious soup to simmer for half an hour or so, as the spices embedded themselves into the compliant onion skins.
In the recipe book filed away in her head, Marjan always made sure to place a particular emphasis on the soup's spices. Cumin added the aroma of afternoon lovemaking to the mixture, but it was another spice that had the greatest tantric effect on the innocent soup drinker: 'siah daneh'- love in the midst- or nigella seed. This modest little pod, when crushed open by mortar and pestle, or when steamed in dishes such as this lentil soup, excites a spicy energy that hibernates in the human spleen. Unleashed, it burns forever with the unbound desire of an unrequited lover. So powerful is nigella in its heat that the spice should not be taken by pregnant women, for fear of early labor.
Indigenous to the Middle and Near Easts of the girls' past lives, nigella is rarely used in Western recipes, its ability to soothe heartburn and abolish fatigue quite overlooked.”
― Marsha Mehran, Pomegranate Soup

“I speared a sausage with my knife, bit off the end. Juice and fat exploded: the pork melted. I tasted chestnuts, moss, the bulbs of wild lilies, the roots and shoots of an Umbrian forest floor. There was pepper, of course, salt and garlic. Nothing else. I opened my eyes. The Proctor was staring at me, and quickly looked away. I thought I saw a smile cross his lips before he opened them to admit another wagon-load of lentils.
I tried a spoonful myself. They were very small and brown- earthy-tasting, of course. That I had been expecting. But these were subtle: there was a hint of pine, which came partly from the rosemary that was obviously in the dish, but partly from the lentils themselves. I did feel as if I were eating soil, but a special kind: some sort of silky brown clay, perhaps; something that Maestro Donatello would have crossed oceans to sculpt with, or that my uncle Filippo would have used as a pigment to paint the eyes of a beautiful brown-eyed donna. Maybe this is what the earth under the finest hazelnut tree in Italy would taste like- but that, perhaps, was a question best put to a pig.
"Make sure you chew properly," I mumbled, piling my plate high.
The serving girl came back with a trencher of sliced pork meats: salami dotted with pink fat, ribbons of lardo, peppery bacon. The flavors were slippery, lush, like copper leaf or the robe of a cardinal. I coiled a strip of dark, translucent ham onto my tongue: it dissolved into a shockingly carnal mist, a swirl of truffles, cinnamon and bottarga.”
― Philip Kazan, Appetite