i think there’s no good way to take photos of a lentil loaf. no matter how many different angles i tried, it kept looking kinda blah. but the thing is that this recipe is anything but blah. the lentil loaf is loaded with such amazing flavors, all held together by two magic ingredients: ground flax seeds that are soaked in water and slightly overcooked lentils.
one of my close friends gifted me the smitten kitchen cookbook (thanks, lis!) waaay back in november, and i’ve been trying to decide which recipe i should begin with ever since then. does this happen to any of you, dear readers? when gifted with an amazing cookbook, i often suffer temporary paralysis, wherein i can’t decide which recipe to make first because they all look so delicious. so the cookbook just sits, often open, on my nightstand until i finally pick the first recipe (this happened with both of the cookbooks from 101 cookbooks, plus the moosewood cookbook). or maybe it’s just me?
i’ve been fighting a cold this weekend. unfortunately, this isn’t a new occurrence – since i started working in a medical clinic, i feel like i’ve been fighting off colds every other week.
this is a recipe that i’ve been meaning to share with you forever. but until this weekend, i had never taken pictures of the process. can you believe it?!?
you guys, we’re going through a cold weather spell up here in seattle. and it’s making me want to curl up under a blanket, read, and only leave the coziness of my sofa to eat a steaming bowl of soup.
