But for now, before the cookie onslaught really begins, I'm trying to be healthy. Lots of lean protein and veggies. And while I'm not cutting out carbs altogether, I'm trying to eat more beans and lentils (protein and fiber!) and less pasta and bread.
|French green lentils|
The lentils get some flavor from the onion, leeks, carrots and cloves they cook with. But the real flavor comes from the simple but intense vinaigrette that you toss with the lentils after they're cooked.
I served this warm, as a side with salmon. Next time I plan to make extra and eat the leftovers for lunch the next day.
While the lentils are cooking, prepare the vinaigrette. Combine the olive oil, mustard, vinegar, salt and pepper in a small jar.
Warm French Lentils
Recipe from The Barefoot Contessa: How Easy is That?
2 Tbsp plus 1/4 cup good olive oil
1 leek, white and light green parts, sliced 1/4-inch thick
2 carrots, scrubbed and 1/2-inch-diced
1 tsp minced garlic
1 cup French green du Puy lentils
1 whole onion, peeled and stuck with 6 whole cloves
1 white turnip, cut in half (I left this out)
1 tsp unsalted butter
2 Tbsp red wine vinegar
1 Tbsp kosher salt
1 tsp freshly ground black pepper
1. Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
2. Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender.
3. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
4. Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve.
Serves 4 to 6