Lentil Lettuce Cups (Recipe)
ERIN GLEESON
Ingredients
- 1 large red onion (diced)
- 1 large squash or butternut pumpkin (cubed)
- 2 cups cooked lentils
- oil for cooking
- salt & pepper
- 6 butter lettuce leaves
Method
- Roast squash or butternut pumpkin in oven until cooked
- Sauté onion in oil
- Mix lentils with cooked squash, onion, salt, pepper and a dash of oil
- Spoon mixture into lettuce cups to serve
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For many years Erin worked as a food photographer in New York City, shooting for cookbooks, magazines, top chefs and restaurants, The New York Times Dining section, and The James Beard Foundation. She has also has an MFA in photography from SVA and taught photography to college students at The Fashion Institute of Technology for 4 years. But in the summer of 2011, her husband Jonathan’s new job prompted a move to Northern California (just south of San Francisco) where they found a lovely cabin in the woods. Inspired by local, seasonal ingredients in her weekly CSA box, she now creates “photographic recipe illustrations” that are mostly vegetarian and laid out visually. She hopes to inspire healthy recipe ideas anyone …