French Lentils with Asparagus and Steamed Eggs
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 2 large servings or 4 small servings
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.
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.
French Lentils with Asparagus and Steamed Eggs
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 2 large servings or 4 small servings
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.
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.