Lentils taste so good and what a way to boost your immune
system! Although spring is lurking around the corner, I did
have a drawer full of winter root vegetables in my refrigerator
to use up, so I went for a little browsing at a new local foodie
shop, called “ZZest”, and found among other treasures a bag
of Umbrian Lentils. Perfect match for the bag of organic carrots,
celery hearts, and two beautiful leeks languishing in the
vegetable drawer at home! I even had an ounce or two shy
of a whole box of chicken broth in the fridge leftover from last
week’s butternut squash risotto! Double perfect. Now, I’ve made
lentils many times, but a perusal of my cookbook shelf could
not hurt. My instinct served me well when I pulled out
Ina Garten’s Barefoot in Paris cookbook. This is a beautiful
book and Ina Garten is my all-time favorite Food Network host,
along with Giada, and Tyler Florence! I’ve watched their shows
so often that I almost feel like we are friends, and I’m sure I am
not the only person who feels that sense of connection to their
favorite cooking show hosts!
I made my own version of Ina’s “Salmon with Lentils”. Give it a
try before all of the snow melts, or if you are lucky enough to be
experiencing the warmth of spring, go ahead with the lentils
as a sort of spring detox. Your body and soul will be thank you!
Lentils serves 4-5
two large leeks
1 red onion, diced
8-10 carrots
6-8 celery stalks
2 cups lentils (I used Umbrian, but any small pale lentils will do!)
1/3 cup olive oil
2 tsp. salt, 10-12 grinds fresh pepper
1 cup red wine
32 oz. chicken broth
Cut off dark green ends of both leeks and discard, cut white parts in
half lengthwise and wash under running cold water (they will be
dirty!), then cut each half in half again, then into chunks and rinse
in a collander. Peel carrots, then wash and cut in half lengthwise
and again lengthwise, then into chunks. Cut off ends of celery,
wash and cut each stalk in half lengthwise, then into chunks.
Heat olive oil in a large deep pan with a lid and saute leeks and
onions 7-8 min. over med. heat. Add carrots and celery, saute 4-5
min. and add lentils. Stir until all are coated with olive oil, then add
red wine (white will do fine!) and let cook 2-3 minutes. Add broth
and season well, cover with lid, turn heat to low and simmer 35-40
minutes. Check for doneness and seasoning. If you have some
fresh thyme, add it before cooking and you will be delighted with
its earthy, yet clean and delicate taste. Enjoy lentils with roasted
salmon and the next night alone with a hunk of parmesan cheese and
good bread. Bon Appetit!
