We've had this for dinner twice in two weeks now, it is just so good. There is something about the way the runny egg yolk tastes mixed in with the mustard vinaigrette that we just love. We added some duck confit to it this time because we had it & it seemed like a good fit. It definitely added another wonderful layer of flavor but you don't have to have it to enjoy this dish.
Add a fresh green salad, a glass of wine & you have a wonderful light dinner that is completely satisfying.
Warm Lentil Salad
4 oz lentils de puy
1 T olive oil
2 carrots, peeled & chopped
1 celery stalk, chopped
1 leek, white & light green parts chopped
pinch dried thyme
salt & pepper
duck confit, meat from one leg & thigh (optional)
2 T champagne vinegar
2 T olive oil
1 T dijon mustard
2 eggs
Put enough water in a saucepan to cover the lentils by at least 1/2 inch & bring to a boil. Add lentils. Reduce heat, cover & simmer until tender, about 20 minutes. Drain.
In a skillet heat the olive oil over medium-high heat. Add the carrots, celery, leeks & thyme. Season with salt & peppers. Sauté until the carrots are tender about 10 minutes. Remove from the skillet & set aside.
Return the lentils to the saucepan they were cooked in. Add the vegetables & duck to the lentils. Mix the champagne vinegar, olive oil, and mustard together. Stir into the lentils coat. Cover to keep warm while cooking eggs.
Fry the eggs sunnyside up (leaving part of the yolk runny). Divide the lentils between two dishes & top each with an egg.
2 servings
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© 2007-2010 Kathy Lewinski
© 2007-2010 Kathy Lewinski
I wish I could go to the foodbuzz festival! I into lentils at the mo - shame hubby isn't Perhaps a perfect meal for one
ReplyDeletewell, the salad looks outstanding. it's cruel to add the egg on top and just downright vicious to show the runny yolk too. now what am i supposed to do? make my own? :)
ReplyDeleteThis salad is a nice side but with the egg, it's downright a meal!
ReplyDeletekat & Matt... once again you have taken a simple dish and turned it into a great meal. Not only are the lentils a great source of iron & protein, adding the egg makes this a nutritional extravaganza!
ReplyDeleteThis is EXACTLY what I was saying about duck confit and lentils! Absolutely magic combination. And I love the way your eggs ooze in.
ReplyDeleteThat does look wonderful. The little du puy lentils are hands down the one I go to whenever the lentil urge hits me. They cook up perfect and have such a good flavor. I would love to find a source for black lentils though, as I really want to make an authentic Dal Makhani. Some day.....
ReplyDeleteWe loved it! Didn't use duck but used bacon that we fried to a crisp. Also, just learned a new way of poaching an egg by tying it in plastic wrap so we got to try that out. This id definitely being put into the rotation.
ReplyDeleteThis looks SO GOOD to me right now.
ReplyDelete