Whoa there, what happened to the first half of the summer? With the move and everything else that has been going on the days really are flying by. We are working hard setting up the studio and getting unpacked which always takes longer than expected. We are also trying to prioritize some of the larger projects that we’d like to do in the loft, like doors for the bedroom and office. Doors are nice, we like ’em, we just don’t currently don’t have ’em).
To say that I am loving our new space would be an understatement. I love the additional room I have in the studio to make photographs, the kitchen to cook things in and all manner of little details that make me appreciate this loft more and more with each passing day. I have been ramping up my near-daily baking but cooking has been a little slower getting rolling, particularly as I have been working on a number of personal projects that have been filling my time. In general our diet has been sandwiches and stuff whipped up on the grill (which I am also loving). Today, I decided to actually use my awesome kitchen to put together something a little more complex for lunch that was healthy and beautiful: Lentil Salad with Fried Egg!
Ok, first of all, who doesn’t love a fried egg? I kinda want to put a fried egg on everything I cook these days. Although actually what I really want is to get one of those crazy immersion thing-a-ma-bobs that makes the 65 degree egg. If I had ones of those I’d be putting eggs on everything including ice cream and spagetti. But I digress.
I love lentils, they are healthy and easy to cook (even for someone who doesn’t have the best luck with cooking beans). This recipe is incredibly easy and although the tarragon is an unexpected flavor that I’m not used too with lentils, the overall effect is quite tasty!
Lentil Salad with Fried Egg
Based on the original recipe from Epicurious.com
1 can (14.5 ounces) diced tomatoes with the liquid
1 cup chopped onion
3/4 cup lentils – rinse and picked over
2/3 cup diced celery
1/2 cup diced carrot
1 tablespoon chopped fresh thyme
2 1/2 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon
1 teaspoon Dijon mustard
2 teaspoons olive oil
3-4 cups greens (spinach, arugula, frisee etc)
Bring three cups of water to boil in a medium sized sauce pan. Add in the tomatoes with liquid, the onion, lentils, celery, carrots and thyme. Simmer for 25-30 minutes until the lentils are soft. Drain the lentil mixture and reserve the liquid. Return the liquid to the pan, bring to a boil and reduce down to around a 1/4 cup. Stir in tarragon, reserving 1/2 tablespoon for garnish, then add two tablespoons of the vinegar. Add a large pinch of salt and pepper to taste, then mix the liquid back into the lentils. Whisk together the remaining 1/2 tablespoon of vinegar with the mustard and olive oil to make a vinaigrette. Fry one egg for each serving, and put the egg on top of the lentils. Serve with the greens tossed in the vinaigrette, garnish with remaining tarragon.
Makes four side salads or two main courses.
There is another version of this recipe that I’d like to try that calls for adding bacon lardons as well. Bacon? With my eggs? Yes please! I’ll definitely be trying that sometime in the future!.