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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Black Lentils with Golpar and Preserved Lemon

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Black lentils with golpar or cow parsnip seedA simple salad of black lentils is one of the first recipes I made in which, instead of trying to cover up the flavor of the cow parsnip seeds/golpar, I used it—combining the cow parsnip seeds with a little cumin—and watched a group of hungry people gobble it up. After I tested the recipe on family, I liked it enough that I served it to around 200 people for the Wild Harvest Festival in 2019.

You want lentils that hold their shape really well here; black lentils are my favorites, or the tortoiseshell-green lentils du puy. Cheap brown or red lentils won’t work here. One of the best parts of this, that is also optional, is the preserved lemon. I use my fermented lemons here, but you can use preserved lemons, a splash of lemon juice, or skip it if you have to. 

Black lentils with golpar or cow parsnip seed

How to serve 

This is a great salad for the summer when it’s warm outside and you don’t feel like turning on the stove as it can be made ahead of time. It’s portable and good for picnics and potlucks. 

For serving with a meal, this is a perfect compliment to grilled our broiled fish, shrimp, pork or chicken. 

Variations 

There’s lots of ways you can vary this and make it your own. Here’s a few ideas. 

  • Add a nut or seed oil, such as walnut oil 
  • Add fresh herbs at the end when the salad is cool before serving, especially mint, scallions, basil, or cilantro
  • Cheese can be nice here too, especially feta, preferably one that’s held in brine and sold in large chunks. 
Black lentils with golpar or cow parsnip seed
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Lentil Salad with Golpar and Preserved Lemon

Simple braised lentils with golpar and preserved lemon. It's a good place to start if you're new to cooking with this spice. Serves 5-10 depending on the size of the portion
Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: American, Persian
Keyword: Black Lentils, Golpar, Preserved Lemon
Servings: 5

Ingredients

  • 1 cup 200 g black lentils or lentils du puy
  • 2 cups 490 ml stock or water
  • Kosher salt to taste
  • 1 ounce 28 g shallot, in ¼-inch (6 mm) dice (or a small onion or leek)
  • 1 tablespoon flavorless oil such as grapeseed
  • 3 tablespoons roasted walnut or another nut oil or good- tasting olive oil
  • 1 tablespoon flavorless oil such as grapeseed¼ rounded teaspoon, rounded, ground cumin
  • ¼ rounded teaspoon rounded, ground cow parsnip seeds/ (golpar)
  • 1 ounce 28 g shallot, diced ¼ inch (6 mm) (or a small onion or leek)
  • 1½ tablespoons fresh lemon juice or to taste
  • 1½ tablespoons Fermented Llemon confit Confit page XX, diced in ¼- inch (6 mm) dice (or preserved lemons soaked in water, or grated lemon zest, to taste)
  • Chopped fresh cilantro or dill or mint, to taste (or dill or mint)

Instructions

  • Bring the lentils to a simmer with the water stock and a pinch of salt, then cook, covered, at a slow simmer, until the lentils are just cooked, about 20 minutes.
  • Meanwhile, sweat the shallot in the flavorless oil for a minute or two to tame it, then transfer to a bowl large enough to accommodate the lentils.
  • Drain the lentils and combine with the shallots and remaining ingredients, d. Double- check the seasoning and adjust as needed.
  • Serve sprinkled with a few extra pieces of lemon Fermented Lemon confit Confit or chopped herbs. This dish is delicious served warm or at room temperature, and it travels well.

More 

Cow Parsnip: Identification, Edible Parts, and Cooking

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
Host: Field Forest Feast 👇
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Alan Bergo
Long, fun day snatching crayfish out of the water Long, fun day snatching crayfish out of the water by hand with Sam Thayer and @danielvitalis for @wild.fed 

Daniel and Sam were the apex predators, but I got a few. 

Without a net catching crayfish by hand is definitely a wax-on wax-off sort of skill. Clears your mind. 

They’re going into gumbo with porcini, sausage and milkweed pods today. 

#crayfish #ninjareflexes #waxonwaxoff #normalthings #onset🎥🎬
Working all day on preps for cattail lateral rhizo Working all day on preps for cattail lateral rhizomes and blueberries for this weeks shoot with @wildfed 

Been a few years since I worked with these. Thankfully Sam Thayer dropped a couple off for me to work with. They’re tender, crisp and delicious. 

Sam mentioned their mild flavor and texture could be because they don’t have to worry about predators eating them, since they grow in the muck of cattail marshes. 

I think they could use a pet name. Pond tusk? Swamp spears? Help me out here. 😂

Nature makes the coolest things. 

#itcamefromthepond #cattail #rhizomes #foraging #typhalatifolia
I liked the staff meal I made for Mondays shoot so I liked the staff meal I made for Mondays shoot so much we filmed it instead of the original dish I’d planned. 

Cooked natural wild rice (not the black shiny stuff) is great hot, cold, sweet or savory. It’s a perfect, filling lunch for a long day of berry picking. 

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I’m eating the leftovers today back up in the barrens (hopefully) getting some more bluebs for another shoot this week w @wild.fed 

#wilwilwice #wildrice #chanterelles #campfood #castironcooking
Baby’s first homegrown mushrooms! Backyard wine Baby’s first homegrown mushrooms! Backyard wine caps on hardwood sawdust from my lumberjack buddy.

Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
Special thanks to the beach in Ashland for hooking Special thanks to the beach in Ashland for hooking it up with on-site garnishes. Beach pea flowers taste strong and leguminous, similar to vetch, or like a rich tasting pea shoot. 

#lathyrusjaponicus #beachpeas #peaflower #foraging #northshore #bts
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