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French Lentils with Asparagus and Steamed Eggs

By Tested and perfected in the Sur la Table kitchen

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 leek, white and light green parts only, thinly sliced
  • 1 medium carrot, peeled and diced
  • 2 teaspoons Herbes de Provence
  • 1 cup French green lentils, rinsed and drained
  • Sea salt and freshly ground black pepper
  • 4 cups water
  • 4 eggs
  • 1 bunch asparagus, trimmed
  • 2 teaspoons Dijon mustard
  • 2 teaspoons red wine vinegar
  • 2 tablespoons chopped fresh tarragon, for garnish (optional)


Procedure

Heat oil in a large pot over medium heat. Add leek, carrot and Herbes de Provence and cook, stirring often, until soft, about 3 minutes. Add lentils, water and a pinch of salt.

Bring to a boil; reduce heat, cover, and simmer, 12 minutes.

Uncover pot and insert steamer basket. Carefully place eggs in the steamer. Cover and cook for 7 minutes for soft-boiled or up to 12 minutes for hard boiled. During the last 3 minutes of cooking, scatter the asparagus around the eggs and allow to steam.

Turn off heat, remove steamer basket and using a slotted spoon, place eggs into an icewater bath until cool enough to handle; peel outer shell.

Stir mustard and vinegar into lentils. Season with salt and pepper. Serve lentils topped with asparagus and eggs garnished with tarragon.