Organic Green Lentils with Leeks and Chives (GF-Vegetarian) March 2016
This dish was inspired by Shelly Wiseman. I was asked to create a healthy lentil dish that was gluten free, dairy free and vegan/vegetarian. I played with the flavors from the base recipe and added some additional boosts of flavor and technique to the dish.
~Chef Vahé Mekhitarian – MENU FOR YOU ℠ Personal Chef Service
Herb Mustard Oil
5 T Organic Extra Virgin Olive Oil
1 T Organic Fresh Chopped Chives
1 T Organic Fresh Chopped Tarragon
1 T Organic Coarse Grain Mustard
Juice of half an Organic Lemon or to taste
Zest of one lemon
Pinch of chili flakes (optional)
Make Herb Mustard Oil:
Whisk together all ingredients with 1/4 teaspoon each of salt and pepper.
For Lentils
1 cup dry Organic French Green Lentils
1 Qt Organic Vegetable Stock
2 medium Organic Leeks dark green parts removed
1 T Organic Extra Virgin Olive Oil
Juice of half an Organic Lemon
Cook lentils:
Bring lentils, vegetable stock , and 1/2 teaspoon salt to a boil, reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Remove from heat and let rest for 5-7 minutes. Reserve a 1/2 cup of the cooking liquid, and then drain the lentils.
While the lentils are cooking, chop the leeks, place in a bowl and cover in water. Glide leeks back and forth until sand and sediment float to the bottom. Remove chopped leeks with a straining spoon. Sauté the leeks in olive oil, in a skillet over medium to low heat, stirring occasionally, until softened, 6 to 8 minutes.
Add the lentils with the reserved cooking liquid to the leeks along with 3 tablespoons of the herbed mustard oil and cook, stirring, until the lentils are heated through. Add the lemon juice and salt and pepper to taste. Remove from heat and serve as a delicious side, or as a main course with some cooked quinoa. Garnish with additional chopped chives and tarragon.
