A recipe to share…

15 Nov

I made braised lentils last night and boy were they GOOD!  Tom and I were pleasantly surprised at the amount of flavor this dish had with a relatively small list of ingredients. 

I’d read recently in the Food Day about how we, as Americans, don’t eat as many lentils or legumes as other countries.  The article made me want some lentils.  So, here’s what I did!  Let me know what you think if you make it, too…

Braised Lentils (serves 2 with leftovers or 4 if served as a first course or with a salad)

Drizzle olive oil

1/3 – 1/2 pound chicken sausage*

1 cup lentils (French)

1 small white/yellow onion (small dice)

1 large carrot (small dice)

2 stalks celery (small dice)

1 bulb fennel (small dice)

1 TBs tomato paste

½ cup dry white wine

2 sprigs fresh time

1 tsp ground cumin

2 cups broth

1 ¾ cups water

Eggs (1 per person)

1 tsp white vinegar

Salt and pepper to taste

Parmesan cheese (for garnish)

Rinse lentils and pick out any rocks or random beans.

Heat heavy bottom pan over medium heat, drizzle with oil and brown sausage, breaking into bite sized pieces. Once brown, take out and set on a plate with a paper towel to absorb some of the fat.

If your pan doesn’t have much fat/oil left in it, add another drizzle of oil and put in all of the diced vegetables.  Add salt and pepper.  Cook for 5 – 7 minutes until they become soft.  Add the thyme, cumin and tomato paste and stir with the vegetables for about a minute to incorporate the flavors and cook out the raw tomato flavor.  Add the wine, and reduce until nearly gone.  Then add in the broth, water and browned sausage and taste to see if you need more salt and pepper.  Bring to a boil.  As soon as it starts to boil, turn down to a simmer and put on the lid.  Simmer for 30 minutes. (You may need a few more minutes of cooking time if you use larger lentils.) 

In the meantime, warm a pan of water to prepare for poaching the eggs, but do NOT boil.  Just before putting the eggs in the water, add a teaspoon of vinegar (this helps the whites stay together).  Gently drop the eggs into the water and cook for at least a minute. 

To serve, ladle lentils into a bowl, top with a poached egg and shred a little parmesan cheese on top, and enjoy!

*We used Andouille

NOTES:  This recipe would also be good without meat.  I also think a tablespoon or two of red or white wine vinegar in the lentils just before serving would be good.

One Response to “A recipe to share…”

  1. Krista November 20, 2011 at 5:38 am #

    Kendall, that sounds AMAZING!
    I have some lentils, and other than lentil soup (which I love), I don’t have many go-to recipes for them. I’m definitely putting this on the list!

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