From Dinner with Julie
Cost:
Serves: 4
Prep Time:
Total Time:
Materials:
- 3/4 cup dried lentils (I used little green du Puy lentils)
- 4 slices bacon, chopped
- 2 leeks (white and pale green parts only), finely chopped
- 2 celery ribs, finely chopped
- 1 carrot, finely chopped
- 2 Tbsp. red wine vinegar, or to taste
- 1 cup baby spinach
- 1 Tbsp. finely chopped fresh tarragon (optional)
- salt & pepper
- 4-8 large eggs
- In a small saucepan, cover lentils with about twice as much water, bring to a simmer and cook uncovered for about 30 minutes, or until just tender. (You can do this ahead of time and keep them in the fridge until you’re ready for them.)
- While the lentils are simmering, cook the bacon until crisp in a large, heavy skillet; transfer with a slotted spoon to a plate, leaving the drippings in the skillet. (If you like, pour them out and add a drizzle of canola or olive oil.) Add the leeks, celery, and carrot and cook, stirring often, for about 5 minutes. Add vinegar and cook until it’s mostly evaporated. Drain the lentils well and add them to the skillet along with the spinach and tarragon; cook, stirring, until heated through and the spinach wilts. Season with salt and pepper and stir in the bacon.
- Meanwhile, poach your eggs. Divide the warm lentil salad among 4 plates and top with the eggs. Serves 4.
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