If you understand the title of this post, we will be or already are friends.
How was your weekend? Mine was really, really fun. “Total Eclipse of the Heart” was sung at karaoke (so poorly that we got booed). Copious amounts of Guinness & Dubliner cheese were consumed at my apartment last night. And I wore green tights with a gold sparkly Betsy Johnson dress; it’s impossible to be unhappy in an outfit like that.
For my pre-Paddy’s day gathering last night, I made that vegetarian Shepherd’s Pie I was telling you about here, and I have a lot of lentils left over. (It was delicious, by the way. You should make it tonight for that special someone. Or for me. Whomever.)
I’m going to make these two recipes over the next couple days so as not to waste this wonderful, protein-rich food. The veggie burger looks easy and delicious, and the French recipe seems similar to a meal I ate a Cafe Presse last week with Anbrit, which was completely & utterly amazing. Cheers to lentils & not wasting food! xo, m
Warm Lentil Salad
Recipe adapted from Gourmet
3/4 cup lentils (preferably French green lentils)
2 leeks (white and pale green parts only), finely chopped
2 celery ribs, finely chopped
1 large carrot, finely chopped
2 tablespoons red-wine vinegar, or to taste
1 tablespoon finely chopped fresh tarragon
1 tablespoon olive oil
8 large eggs
1 cup baby spinach
Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes.
While lentils are simmering, saute leeks, celery, and carrot in a skillet, and cook, stirring, until just tender. Add vinegar and boil until most of liquid is evaporated. Remove skillet from heat and stir in tarragon and salt and pepper to taste. Transfer to a bowl and keep warm, covered, reserving skillet.
Drain lentils well in a large sieve. Stir into vegetable mixture and season with salt and pepper. Keep warm, covered.
Wipe skillet with paper towels, then add oil and heat over moderate heat until hot but not smoking. Fry eggs in batches until whites are just set but yolks are still runny and season with salt and pepper.
Divide lentil salad among 4 plates. Top with spinach & eggs.
Veggie Lentil Burgers
Recipe from 101 Cookbooks
3 cups cooked black lentils [I have green lentils; I’ll let you know how it goes!]
4 large eggs
1/2 teaspoon fine-grain sea salt
1 onion, finely chopped
1 cup toasted fine (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)
Combine the lentils, eggs, and salt in a food processor. Puree until the mixture is the consistency of a runny yet textured hummus – it’s o.k. if many of the lentils remain whole. Pour into a mixing bowl and stir in the onion. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a very moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.