Sorry for going MIA. I may post more about it someday soon, but right now, I’ll just give you a quick recap. Baby girl is proving to be quite the challenge. She is struggling to figure out how to coordinate her suck/swallow and feeding her is a huge chore. It’s an hour long endeavor, 8 times a day. We’re very exhausted and between feeding her, pumping, and taking care of our active little man, too, I barely have time to feed myself, let alone put together coherent thoughts for a post!
Anyway, I wanted to give you one of our new favorite recipes. It’s quick, easy, inexpensive, saves well, and is very versatile. It’s quickly becoming a go-to at our house and I think it will be at yours, too.
Lentils with Herb Vinaigrette
About 6 servings; adapted from Smitten Kitchen
1 ½ cups dried black lentils, or another hardy lentil (so no red ones!)
1 Tbsp olive oil
Veg – we’ve tried delicate squash and acorn squash, zucchini would probably be great, too, maybe even butternut squash, about 2 cups worth, diced
1 small onion, diced
1 tsp thyme
2 tsp minced garlic
salt and pepper
1 ¼ fresh basil leaves (I’ve also done a mix of fresh and dried)
2 tsp Dijon mustard
1 Tbsp or so of white wine vinegar (taste and adjust as needed)
6 Tbsp olive oil
Salt and pepper
Burrata (optional)
Poached egg (optional)
Simmer lentils with cold water for about 20 minutes until firm-tender. Drain.
While lentils cook, heat a large frying pan over medium heat and add 1 Tbsp olive oil. Add your chosen veggie, onion, thyme, salt and pepper, stirring until softened and just starting to brown (about 10 minutes). Add the garlic and cook for another minute. Toss in the lentils and mix. Then…
Option 1: Traditional Vinaigrette – blend the basil, mustard, and vinegar together in a food processor. As the machine runs, slowly drizzle in the olive oil and then season with salt and pepper. Then add to the lentils and veggies and mix.
Option 2, aka my way, aka the lazy way: Finely chop the basil, toss on top of lentil with all the other vinaigrette ingredients. Mix and taste. Adjust as needed.
Top with a bit of burrata for a rich, creamy finish. Or a nice poached egg for a lovely richness and added goodness. Or, just eat as is!
Lentils with Herb Vinaigrette
About 6 servings; adapted from Smitten Kitchen
1 ½ cups dried black lentils, or another hardy lentil (so no red ones!)
1 Tbsp olive oil
Veg – we’ve tried delicate squash and acorn squash, zucchini would probably be great, too, maybe even butternut squash, about 2 cups worth, diced
1 small onion, diced
1 tsp thyme
2 tsp minced garlic
salt and pepper
1 ¼ fresh basil leaves (I’ve also done a mix of fresh and dried)
2 tsp Dijon mustard
1 Tbsp or so of white wine vinegar (taste and adjust as needed)
6 Tbsp olive oil
Salt and pepper
Burrata (optional)
Poached egg (optional)
Simmer lentils with cold water for about 20 minutes until firm-tender. Drain.
While lentils cook, heat a large frying pan over medium heat and add 1 Tbsp olive oil. Add your chosen veggie, onion, thyme, salt and pepper, stirring until softened and just starting to brown (about 10 minutes). Add the garlic and cook for another minute. Toss in the lentils and mix. Then…
Option 1: Traditional Vinaigrette – blend the basil, mustard, and vinegar together in a food processor. As the machine runs, slowly drizzle in the olive oil and then season with salt and pepper. Then add to the lentils and veggies and mix.
Option 2, aka my way, aka the lazy way: Finely chop the basil, toss on top of lentil with all the other vinaigrette ingredients. Mix and taste. Adjust as needed.
Top with a bit of burrata for a rich, creamy finish. Or a nice poached egg for a lovely richness and added goodness. Or, just eat as is!