This delicious recipe features red wine glazed lentils paired with sautéed kale and topped with a perfectly poached egg, creating a nutritious and flavorful dish that's perfect for any meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
French Lentils | 1 cup | dry |
Water | 2 1/2 cup | |
Bay Leaf | 1 | |
Salt | 2 1/2 tsp | |
Olive Oil | 3 tsp | |
Yellow Onion | 1 | diced, 1 onion = about 1 cup |
Carrot | 1 | medium, diced, 1 carrot = about 1/2 cup |
Celery | 2 ribs | diced, 2 ribs = about 1/2 cup |
Garlic | 2 clove | smashed |
Tomato Paste | 1 tbsp | |
Dry Red Wine | 1 cup | |
Dijon Mustard | 3 tsp | |
Butter | 2 tbsp | |
Red Wine Vinegar | 1 splash | |
Lacinato Kale | 1 bunch | aka Tuscan or Dino kale |
PREPARATION
Cook the lentils.
Combine the lentils in a small pot with the water, bay leaf and 1 tsp salt. Bring to a boil, then lower the heat to a low simmer. Cook, stirring frequently 25 minutes, until the lentils are tender but not mushy. Drain the lentils but keep the cooking liquid.
Cook the vegetables.
In a heavy bottomed skillet, add the olive oil. When warm, add the onion, carrot, and celery. Cook until browned, about 10 minutes. Season with ½ tsp salt. Add the garlic and tomato paste, cook 1 minute. Add the wine to the pan, and stir with a wooden spoon to scrape up any crusty bits. Bring to a boil then lower to a simmer and cover the pan. Cook until the wine becomes nice and syrupy, about 10 minutes.
In the meantime,
clean the kale by removing the stems, washing and drying. Thinly slice the leaves, and place in a bowl with ½ tsp of salt. Using your hands, toss and squeeze the leaves. This is the “massaging”, which renders the raw kale much easier to eat and digest. The leaves will become slightly shiny as they release a bit of liquid and start to break down. Season with a few splashes of red wine vinegar and olive oil.
Poach the eggs.
Fill a small pot with 3 inches of water. Bring to a boil and then reduce to a simmer. For a more “perfect” looking egg, add a capful of white vinegar to the water. Crack four eggs into the pot and simmer 3 minutes until whites are set. Remove with a slotted spoon to a paper towel lined plate.
Combine all.
Once the wine is reduced, add the dijon mustard and butter and stir well. Add the lentils and 1 tsp of salt, along with ½ cup of the cooking liquid. Stir and add a bit more liquid if it seems too dry. Bring to a low simmer and cook for a few minutes to blend the flavors. Check seasoning and add more salt or chili flake if you like.
Serve up!
In each bowl, place a small handful of the kale, a healthy scoop of lentils and a poached egg. Season the egg with a bit of sea salt. Enjoy!