Since the move I’ve been staring at a few bags of lentils in my pantry not knowing what to make. Lately I’ve been obsessed with Gwyneth’s new cookbook and her lentils recipe seemed simple. I did a little adaptation of it adding roasted vegetables from my CSA farm box and a poached egg on top – I could put them on everything!
2 cups lentils (preferably the dark green variety)
2 tablespoons Dijon mustard
Juice of 1 juicy lemon
4 tablespoons white wine vinegar
1/2 cup extra virgin olive oil
Coarse sea salt
2 cups heirloom tomatoes
2 zucchinis, chopped
2 yellow peppers, chopped
1/2 cup roughly chopped Italian parsley
1/2 cup crumbled feta
allocate how many guests for poached eggs
2 tablespoons white wine vinegar
a pinch of sea salt
1. Bring a large pot of salted water to a boil, add the lentils, turn the heat to medium, and cook just until the lentils are cooked through, about 20 minutes. Drain the lentils, place them in a large mixing bowl, and set them aside.
2. Turn oven to 400 degrees. Place chopped zucchini and peppers onto baking sheet. Lightly drizzle with olive oil and cracked pepper. Cook for about 15 minutes.
3. In a small bowl, whisk together the mustard, lemon, vinegar, olive oil, and a large pinch of salt.
4. Add the vinaigrette to the lentils along with the tomatoes, zucchini, peppers and parsley.
5. Season the salad to taste with salt and more lemon or olive oil if you like. Let rest for about 20 minutes – it’s best served at room temperature.
6. Meanwhile, place a few inches of water in a pot and bring to a rolling boil over medium high heat. Add a few pinches of salt and turn down to a simmer. Crack eggs into small ramekins or bowls (this makes them easier to get into the water). Add the white wine vinegar to the boiling water. With a large metal spoon, swirl the water clockwise to get it moving in a circle. While the water is moving, gently pour egg into the middle of the circle. Cook for three minutes. Remove from water and place on a paper-towel-lined plate to drain.
7. Place lentil salad in bowl and place a poached egg on top. Top with a sprinkle of feta. Enjoy!
Photo by Claire Giffen / Recipe adapted by me from Gwyneth’s It’s All Good cookbook