Creamy and Herbaceous Lentils

Hi! It's been a minute. I got hit on the head, suffered a concussion, and lost a few weeks. What did I miss? (Ha-ha. Sob).

Moving on, let's talk about something that we can do to nourish ourselves: COOK/EAT LENTILS! If you're opposed to smooshy, starchy bland lentils, let me reassure you that black lentils are something different entirely. Black lentils keep their integrity and aren't overly starchy. In my humble opinion, they (along side french lentils) are delightful and perky in a way that other lentils aren't. Furthermore, they're especially delicious when heaped with fresh herbs, piled on crusty toast, or mixed with hearty grains.

This recipe comes together in about 30 minutes and makes for some amazing leftovers/lunches because it is even better the second day than the first.

NOTE ABOUT VINEGARS: I have found that this works best with vinegars that aren't bottom shelf. They don't need to be crazy-fancy, but you're going to taste this vinager, so use something you like the taste of. If you don't like red wine vinegar, champaign vinegar also works well for this recipe.

NOTE ABOUT HERBS: I have made ths recipe with a mix of herbs. If you're going herb crazy (as I often do at this time of year) Italian parsley can be supplemented with cilantro, chive, dill, basil and/or tarragon. Also, chunks of fresh fennel are always nice for a little crunch.

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Creamy and Herbaceous Lentils

Prep time 5 minutes. Cook time 20-25 minutes.

Serves 3-4 as a main

Ingredients

1 cup black lentils rinsed and checked for debris

1/2 medium onion

2 cloves of garlic

1 bay leaf (optional)

1 teaspoon kosher salt plus more for finishing

1 tablespoon red wine vinegar or sherry vinager

2 tablespoons extra virgin olive oil

4ish ounces goat cheese (divided)

pinch of red pepper flakes (optional)

black pepper

salt to taste

1/2-ish cup fresh Italian parsley

1 large green onion

Optional for serving

4 slices crusty french bread

or 2 cups quinoa +2 cups baby spinach or arugula

STEP ONE

Dice half of a medium onion and mince 2 cloves of garlic. In a medium pot with a lid, add onion and garlic, 1 cup of rinsed and sorted lentils, 3 cups of cold water, 1 teaspoon kosher salt and, if using, 1 bayleaf. Bring contents to boil over medium heat, then reduce heat to low, cover pot, and simmer about 20-25 minutes (or according to time on the lentil package). After 20 minutes of simmering, test your lentils to see if they're cooked. They should be creamy, but still have a tiny bit of chew to them. You don't want them mushy.

OPTIONAL STEP

If you're making quinoa this is the time to make it. Follow package directions and cook 1 cup of quinoa.

STEP TWO

While lentils cook, chop one large green onion and 1 large handful of parsley (stems discarded). Set green onion and parsley aside. In a small bowl mix together 1 tablespoon vinegar, 2 tablespoons olive oil, pinch of red pepper flakes and a grind of black pepper. Set aside.

STEP THREE

Once lentils have reached your ideal tenderness, remove the pot from heat, strain out the broth, remove the bayleaf. Return lentil and onion mixture to the pot. Stir in the oil-vinager mixture, then stir in the 2-ish ounces of goat cheese and mix until goat cheese is melted and smooth. Then fold in your green onions and parsley (holding about a tablespoon back to sprinkle on top). Salt to taste.

TO SERVE

Mix in your quinoa or heap lentils over toast. Sprinkle over remaining goat cheese and mix in any greens or additional herbs.