Autumn Fare - legumes - Lentils and Spinach with Chopped Egg
t=teaspoon T=tablespoon + -=more or less
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Lentils
with Spinach Garnished with Chopped Egg
Most everyone knows the classic Lentil Soup. This dish is a protein rich main dish with lentils served as an entity of its own - neither too dry nor soup-like. A garnish of boiled egg, a drizzle of olive oil is all it needs! I have not given the olive oil amount as this is a matter of taste. Adding a little of the oil to the butter as it is melting will prevent it from burning.
serves 2 (multiplies easily)
250 g. lentils (small brown)
250 g. fresh spinach (about a good handful)*
1 celery heart with leaves
1 carrot
2 shallots
125 ml. vegetable broth
1/2 lemon or a little fruity vinegar
1 t. butter
olive oil
garlic
2 boiled eggs
Rinse the lentils well, cover with ample water and allow to soak overnight. (Alternatively, you can bring them to a boil, turn off the heat and allow to sit for 1 hour before further cooking.)
The next day, cook them in the soaking water until they are al dente. Depending on the lentils you use this may take from 30 to 45 minutes. Drain well, return to the pot and keep warm in the oven. In the meantime, boil the eggs until hard, crack the shell several times and plunge in cool water. Peel and set aside.
Trim the root end of the celery heart, chop into thin pieces. Dice the carrot finely and mince the shallots. Melt the butter with a little olive oil and sauté the vegetables for 5 minutes. Add the vegetable broth and allow to simmer for 5 more minutes. Uncover and allow to further simmer until the broth is reduced somewhat. This may take another 5-10 minutes. The carrots should be soft but a little firm and the vegetables should be moist, but without much broth. Squeeze a little lemon juice over all (or a give good dash of a fruity vinegar such as Raspberry), stir and add to the warm lentils.
In the same pan, add the chopped and rinsed spinach. Cover, and allow to steam for a few minutes until they are just wilted. Drain well. Add to the lentils, season well with salt and pepper and toss gently. Return to the warm oven for a few minutes to allow flavours to marry.
Chop the eggs finely and set aside.
Again in the same pan, heat the remainder of the oil, add the garlic slices and sauté until golden. Remove from heat immediately and pour into a heat proof container such as a small butter pan to prevent the garlic from further cooking.
Arrange the lentils in the middle of a plate, top with chopped egg, drizzle with a little of the garlic and olive oil and serve immediately to big smiles!
*If using frozen spinach, then cook according to package directions insuring that the spinach is not overcooked. Tip: look for frozen spinach in sold portioned (i.e. single servings). A single serving is all you need for this recipe.
Note: If you are serving this with the Roasted Autumn Medley with Roasted Garlic, then omit the garlic in this recipe if you prefer. Red lentils also can be used. Enjoy!
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
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The Epicurean Table © 1999-2002 Patricia Conant