A few summers ago I lived with a vegetarian friend in Boston. She introduced me to Deborah Madison’s bible of veggie cookery, Vegetarian Cooking for Everyone, and I’ve been in love ever since. Tonight, with the impending blizzard I was feeling like some veggies and thought about this dish my friend made to introduce us to the cookbook. To be honest, after eating it again I don’t think it’s the dish I thought it was but it was delicious anyhow.
This is super easy to make and is a great place to start if you’re trying to learn how to time food to all be ready at once. Just don’t let the lentils boil over like I did. Who knew lentils made green foam? I will note that I used two medium-sized bunches of spinach- I didn’t think one would be enough. And now I’ve got leftovers for lunch tomorrow!
Green Lentils and Spinach with Hard-Cooked Eggs and Toast
Deborah Madison Vegetarian Cooking for Everyone p.302
- 1 c. green lentils, sorted and rinsed
- 1 garlic clove, minced or put through a press
- 2 hard-cooked eggs
- 2 onions, cut into 1/4 inch rounds
- 1 bunch spinach, leaves only, cut into 1inch strips
- 2 to 3 T butter
- 1T extra virgin olive oil
- salt and freshly milled pepper
Put the lentils and 1tsp salt in a saucepan with water to cover by 3 inches. Bring to a boil, then lower the heat and simmer until the lentils are tender, about 25 min. Drain, reserving the broth.
Meanwhile, heat 1 Tbs each olive oil and butter in a wide skillet over high heat. Add the onions and saute until golden, about 10 minutes. Set them aside and add the remaining butter to the pan. Add the spinach, garlic and a few pinches salt and cook until wilted.
Add lentils to the pan with the spinach along with a little of the broth and an extra bit of butter if needed. Season with salt and pepper.
Make toast and cut into triangles. Peel and chop eggs. Spoon lentils into the middle of each plate. Cover with onions and then the chopped egg. Add pepper and serve with toast