I wasn't going to do a lentil post this week. It's not that I've stopped loving or eating lentils, it's just that I wanted to focus on some more seasonally appropriate topics. It seems kind of funny to be posting about lentils when it's 90 degrees outside and all I really want is ice cream. So when I made these lentils I was really just intent on making a quick dinner with what we had on hand - not perfecting a recipe to write about. They came out so good, though, that I can't help but share.
These lentils were made with French green lentils (above right), rather than my usual brown. These are just regular French green lentils, and not the famous lentilles du Puy which apparently must be grown in a certain region of France and are marked as such. In the article I just linked to, David Lebovitz kind of frowns on the "ordinary" French green lentil, but these are what I had and, though I don't have as much culinary cred as David, I hope you'll trust me when I tell you that the "ordinary" French green lentils are delicious.
For this recipe I simply followed my standard lentil method: rinse the lentils (sometimes I skip this step out of laziness, but I find that it is pretty necessary with the green lentils), transfer them to a pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 30 minutes. Once the lentils are tender, drain them and return them to the pot.
The rest of the ingredients are:
1 jar roasted red peppers, drained and diced
A few handfuls of fresh spinach leaves
Half an onion, finely diced
3 cloves of garlic, finely diced
Truffled Mustard Curry Vinaigrette* (Recipe below)
While your lentils are cooking, saute the onions in olive oil until soft. Add in the roasted red peppers, the garlic, and the spinach, season with salt and pepper, and continue to saute until the spinach has wilted.
Once the lentils are drained and ready, add in the sauteed onions, garlic, red peppers, and spinach. Toss with the vinaigrette. Season with salt and pepper to taste.
Serve with eggs fried in white truffle olive oil, seasoned with salt and pepper.
*Truffled Mustard Curry Vinaigrette
1/4 cup olive oil
1/4 cup white truffle olive oil
6 teaspoons Dijon mustard
3 tablespoons white wine vinegar
2 teaspoons real maple syrup
1 tablespoon salt
1 tablespoon yellow curry powder
2 teaspoons pepper
Whisk together well.
--- Now, I love truffle oil. Apparently certain famous chefs and food bloggers do not. But since I can not afford REAL truffles, and because I have never seen in person the truffle butter that Ina Garten recommends, I will continue on with my little bottle of oil. Bought at a discount from the kitchen section of T.J.Maxx, even. So there.