1 - It's good with a healthy slice of buttered bread, but something is missing, and I think it's 'tang', which could be achieved with a vinaigrette, which I am adding.
2 - I thought this second iteration with the vinaigrette was better, but Ben still felt that it lacked a certain 'je ne sais quoi'. I suspect it just needs to actually be served on a bed of lettuce.
3 - Yup, it really needs to be served on a bed of lettuce. :)
2/3 cup French lentils
1 1/2 cups chicken or pork bone broth
1 bouquet garni of thyme, parsley and celery or lovage
1/4 cup olive oil
3-4 tsps red wine vinegar
1 tsp dijon mustard
6 oz mushrooms, cubed
1-2 carrot, cubed
6 oz ham slice (1/4" thick) cut into cubes
1 small onion, chopped
1 garlic clove
Salt and pepper
1-2 tsps Dijon mustard
Crisp lettuce leaves.
- In a saucepan, cook the lentils in the broth with the bouquet garni until cooked through, about 30-40 minutes.
- Prepare the vinaigrette. In a small bowl whisk together (or put in a small jar with a tight lid and shake vigorously) the 1/4 cup of oil, the vinegar and the dijon and set aside.
- Meanwhile, in a high-sided fry pan dry sauté the onion, carrot, mushrooms and ham cubes until liquid has evaporated and it's starting to brown.
- Add garlic and a healthy pinch each of salt and pepper to taste. Stir for about 1 minute or until the garlic starts to colour. If the lentils aren't cooked, set aside.
- When the lentils are perfectly cooked, mix in half the ham mixture and stir in the mustard. Re-heat the rest if necessary.
- Serve on fresh lettuce leaves with the remaining, re-heated ham mixture served on top and drizzle with the vinaigrette.
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