Saturday, January 21, 2012

Warm French Lentils

Healthy boyfriend made me a lentil heart!
I gotta be real with yall. I have not been in the blogging mood as of late. Im sorta having a idontfuckingknowwhatimdoingwithmylife!?!?!?!?! type week which is now turning into a month. Live in the moment they say. Do what makes you happy they say. Well how can you be present AND plan for the future? What if what you wanted to do with your life didn't make you happy? And what if you don't know what makes you happy or how to best serve this beautiful planet we are so blessed to live on?
Anyway as I have been spending my days organizing my stress away or breathing it out in yoga, I've not been puttering around much in the kitchen. I am hoping to do some work this weekend as to revamp the blog, but we shall see.

Also Ill fully admit I've become obsessed with pinterest and cannot stop looking at everything on that site all the time. I need help.

Getting back to food, Lentils are great for you, and everyone should eat more of them. Especially vegetarians who don't get their protein from meat, lentils and beans should be frequent guests on your plate. Lentils are legumes, so part of the bean family, and like many beans are full of wonderful things for your body. They have fiber, iron, protien, Vitamin B, and many other wonderful nutriets. If you are like me, it's easy to eat the same type of bean all the time. I eat black beans like they are going to stop growing them, and while black beans are great for you, variety is the spice of life. Of at least I get sick of food, and gotta change it up. Healthy Boyfriend can eat the same things for weeks on end, but I do not have that ability. I require change.
I LOVED this recipe. I will definitely use more vegetables next time, probably more carrots and add sweet potatoes, and I would love to figure out a way to use the turnips and onion instead of just discarding them (or composting if you can!). The dijon vinaigrette was outstanding, and made the lentils pop with flavor. This was a simple meal with loads of flavor. Good for a rainy day when you want easy, while still elegant.

Vegi prep, get a boyfriend to do it if possible. 
Saute carrots and leeks
Boil vegis and lentils
Prepare your vinaigrette
Warm French Lentils
Adapted from Barefoot Contessa's "How Easy if that"
Get a pretty spoon and serve it up!
If you eat meat, throw some spicy sausages in this dish at the end. Be sure to get green lentils, as cooking time varies depending on the color of lentil.
The Goods: Serves 4 to 6

The Lentils:
2 tablespoons good olive oil
1 leek, white and green parts, sliced 1/4 inch thick
2 carrots, scrubbed and 1/2 inch diced
1 teaspoon minced garlic
1 cup French green lentils
1 whole onion, peeled and stuck with 6 whole cloves
1 white turnip, cut in half
1 teaspoon unsalted butter

The Dressing:
1/4 cup good olive oil
4 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground pepper

The Deal: 
1. Heat 2 tablespoons of olive oil in a medium saute pan, add the leeks and carrots, and cook over medium heat for 5 minutes. Add garlic and cook for an additional minute. Set aside.

2. Meanwhile place the lentils, 4 cups of water, the onion with cloves and the turnip into a large saucepan and bring to a boil. Lower the heat, add the leeks and carrots, and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl and add the butter.

3. While the lentils are cooking, whisk together 1/4 cup olive oil, the mustard, vinegar, salt and pepper. Add to the lentils and stir well. Allow the lentils to cool until just warm. Serve warm, add additional salt and pepper as desired.

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