Lentil Soup

Menu:
Lentil Soup || Jamie Oliver

Truffled Lentils with Poached Egg & Ham

Menu:
Truffled Lentils with Poached Egg & Ham
Arugula Salad

2 T. Olive Oil
1/2 c. cubes of slab of bacon (I used 3 slices)
1 t. sherry vinegar
1 carrot, peeled
1 celery rib, cut in half
1 onion, quartered
1 c. Pardina lentils (I had to use regular)
1 herb sachet with 1-2 sprigs sage, 3 sprigs thyme, 1/2 t. black peppercorns, 1 t. dried red pepper flakes), tied in cheesecloth bundle
1-1/2 c. chicken stock
Salt and pepper
2 T. truffle oil
1/2 c. finely grated manchego
1 T. unsalted butter
1 t. white wine vinegar
4 eggs
4 slices of pata negra ham (I used prosciutto)

1. In a large pot, heat olive oil over medium high heat. Add diced bacon and sauté until golden brown, about 5 minutes. Add sherry vinegar to deglaze pan and allow it to reduce for about 1 minute.

2. Add carrot, celery, onion and lentils. Add herb sachet and cover with 1-1/2 cups water and the chicken stock. Cover and bring to a boil, then reduce and simmer until lentils are tender and cooked through, 35 to 45 minutes. Remove carrot, onion, celery and herb sachet and discard. Season to taste with salt, pepper and sherry vinegar.

3. Over medium heat, stir in truffle oil, add cheese and stir until completely incorporated. Remove from heat and gently fold in the butter.

4. Meanwhile heat 4 cups of water with the white wine vinegar over high heat. Use a whisk to create a whirlpool in the water then crack the eggs into a cup and slip them into the water one at a time. Poach until set, about 3 minutes. (Or, poach eggs like you normally would).

5. To serve, divide lentils between four bowls, top each with a slice of ham and a poached egg.

Red Lentil Curry

Menu:
Red Lentil Curry || Real Simple

Serves 4
Ingredients
3 tablespoons canola oil
2 tablespoons chopped fresh ginger
2 cloves garlic, chopped
8 scallions, sliced, white and green parts separated
1 tablespoon curry powder
4 medium carrots (about 8 ounces), chopped
1 large russet potato (about 10 ounces), peeled and cut into 1-inch pieces
1 cup red lentils
4 cups low-sodium vegetable broth
kosher salt and black pepper
naan bread and lime wedges, for serving

Directions
1. Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.

2. Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.