recipe with potential, but not quite there...
I'm working on a pasta recipe that isn't quite finished. The ingredients are spinach, lentils, garlic, leeks, to be served within a dish of pasta.
I tried thyme, and though it wasn't bad, it wasn't good, or wasn't enough by itself to accent these ingredients. Any ideas? Rosemary maybe?
Thank you so much in advance!
How exactly do you make it? Offhand, something with a little acidity would probably be a good bet, but it would be easier to troubleshoot if you detail how you make the dish beyond just listing the ingredients.
I might add chopped tomatoes (or chopped diced canned depending on your growing season) along with the thyme. But if I did that I might leave out the leeks.... kind of like a lentil soup flavor to the sauce. I don't' know if you want to change the recipe that much, but that is what came to mind.
I might try adding a little bit of cumin and some lemon juice, slowly, tasting to see if you should add more.
I agree about adding acidity- or something spicy, or sweet, or umami, or some combination therein. Maybe sriracha, dried fruit, or truffle salt. A splash of sherry if you have some. I like bits of browned sausage or crispy bacon in my lentils, if you aren't vegetarian. I also think the garlic and leeks should be sauteed.