The French are known to cook their winter lentils with carrots, garlic, onions and a slew of herbs. Then they serve itthem warm, with a fried egg on top. It’s easy. French lentils are one of the simplest and most rewarding of winter dishes. Adding the bitterness of chicory elevates the flavor experience by brightening all the other flavors and pulling them forward.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1-–2 celery ribs, finely chopped
- 1 small shallot, peeled and finely chopped
- 2 teaspoons fresh rosemary leaves, finely chopped
- 2 teaspoons fresh thyme leaves, finely chopped
- 2 teaspoons salt, plus ½ teaspoon, plus a pinch
- 1 cup green lentils
- 2 cups water
- 2 cloves garlic
- 1 head curly endive, roughly chopped
- 4-–6 fried eggs
Instructions
Place the olive oil in a medium saucepan on medium heat. Sauté the onion, carrot, celery and shallots for a few minutes, until tender. Add the fresh herbs and 2 teaspoons of the salt, and sauté a few more minutes. Add the green lentils and water, and mix well. Cover and cook on medium- low until the lentils are tender, about 20 minutes.
After the lentils are just about cooked, place a little olive oil in a medium sauté pan on medium heat. Add the garlic and sauté a few seconds, until fragrant. Add the chopped curly endive and sauté a few minutes, until tender. Season with a pinch of salt.
To serve, place a large spoonful of the lentil stew on a plate and top with sautéed curly endive and a fried egg.
Find local chicories from Marin Roots Farms, County Line Harvest, Star Route Farms and others at the Marin Civic Center in San Rafael Thursdays and Sundays at 8am – 1pm.
Yield: 4-–6 servings
