Blog Post & Recipe: Sweet Potato, Apple and Lentil Soup
The combination of sweet potatoes and apples is a natural, and using tart apples helps to ensure that the soup isn’t cloyingly sweet. Lentils add a a subtle yet mysterious heartiness.
Blog Post & Recipe: Spanish Lentil and Squash Stew with Roasted Garlic
This is a lovely, hearty stew that is both savoury but still slightly sweet. Lentils fill the stew as its base, and the butternut squash and red peppers add colour and sweetness. A head of roasted garlic brings a mellow sweetness as well. The peppers are both boiled and pan-fried for a contrast in flavour and texture (but I feel like this step could be skipped if you are pressed for time).
Blog Post & Recipe: WHB #278: Tumis Oncom dan Leunca (Sautéed Fermented Soybean Waste with Black Nightshade)
Most Indonesian cooking books written in English referred oncom as fermented soybean waste.
Indeed it considered to be closely related to tempeh (fermented soybean). But instead of soybean, oncom is actually made from natural by-products of other foods. For example, soy bean tailings from bean curd making, peanut presscake from peanut oil making, cassava tailings from the starch extraction or coconut presscake remnants after the milk squeezed out. These wastes are then fermented using molds.
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