Longtime readers know that my dad is an avid gardener. I live a bit more than 200 miles from my parents, so I don’t get to take as much advantage of his garden as I’d like, but a few times a summer I head down there or they come up here. And I always get a few bags full of garden-fresh produce. It’s always more than the three of us can eat before it goes bad, but I try to make use of as much as possible.
These lentils are one of my standbys. They’re good cold in the summer, hot in the winter or room temperature any time. I usually make a big batch of these along with something else for dinner, then eat the leftovers for lunch for the rest of the week. They go wonderfully with a salad for a light summer dinner or as a side dish for a heavier winter dinner. In short, they’re great no matter how you eat them. And when they’re cheap and easy on top of that…
Let’s just get this out in the open right off the bat. Yes, this clafouti looks like a rather nasty bruise. Between the dark cherries sticking up above the surface and the cherry juice pooled around them…well, I’ve definitely seen better looking desserts. But let me assure you, it TASTES nothing like a bruise. I considered not posting this at all because of the look, but it is very tasty. So…after that rousing endorsement, how can you do anything but rush out to make this? Indeed.