I’ve been working really hard to shift us to a plant based diet for the New Year. For the first two weeks, I was obsessed with everything Japanese. Clean broths, lots of fish and veggies. Everything was squeaky clean. Perhaps too clean. Poor Jason was beginning to look famished. So this week, I’ve gone back to my cooking roots and I’ve been working on more familiar inspiration. I decided to start with lentils. Why lentils? Lentils have the second highest ratio of protein per calorie of any legume, except for soybeans. So, it’s a great plant based protein source:)
Have you cooked with lentils? Most people tend to simply use lentils in soup, but they are so adaptable and can be used in so many other dishes. There are tons of varieties available. The colors range from yellow to red-orange to green, brown and black. It can get very confusing if are not familiar with the differences between them. The French lentil is a good option for this recipe because they are sturdy and don’t fall apart.
So, I stumbled onto this amazing looking lentil recipe on Pinterest. I didn’t have the exact ingredients, but I decided to swing it anyway. The most important part of the recipe was the French lentils. the next key ingredient was mushrooms and I had a huge batch of chanterelle mushrooms that I needed to use.
The recipe also called for kale. Given my recent Japanese food kick, I had a bunch of baby bok choy, so I decided to use it.
Feel free to use the mushrooms or greens of your choice. They will work!
Ok, so as the the recipe states, it contains cream. Yes, cream. Actually, a lot of cream. Here’s the thing. There is nothing like eating real food to get your glow on! Live it up and enjoy the deliciousness of whole milk, butter and CREAM.
These ingredients are great to have in a diet that is comprised of fresh whole foods. Go ahead. Eat like royalty (at least once in awhile), as long as the ingredients you use include lots of delicious organic veggies, herbs and nutritious proteins like lentils!
The recipe is actually very easy, but does occupy 3 pans. It was worth it!
- 1/2 cup French lentils
- 3 cups vegetable broth
- 3 TBS unsalted butter
- 1 small shallot, diced
- 8 ounces chanterelle mushrooms
- 1 tsp kosher salt
- 2 cloves of garlic, minced
- 1/4 cup of dry white wine
- 3/4 cup heavy whipping cream
- 1 TBS olive oil
- 2 eggs
- 6 baby bok choy, chopped, ends removed
- Parmesan to finish
- Rinse lentils. Simmer in vegetable broth for 30 minutes. Lentils should be al dente. In a large skillet, at medium-high heat, brown butter. Add shallot. Cook until about a minute. Add mushrooms and 1/2 of the salt. Then add garlic. Cook until it starts to slightly stick to the bottom of the pan. Do not burn. Deglaze with the wine. Reduce until nearly dry. Add cream and simmer until cream just begins to thicken up. Add lentils and the remaining salt. Cover and simmer for 5 minutes.
- In a separate pan, add enough oil to cook the 2 eggs. Cook eggs to your liking. And place on a separate plate, until lentils are done. Add the chopped bok choy to the lentils. Do not overcook, keep them green. Season lentils if needed. Serve 2 equal portions, with an egg on each. Top with freshly grated parmesan. Yum!