So you know that old worn out sweater that you just can’t seem to part with though it’s pilled and a little frayed at the edges, because it’s soft and warm and always makes you feel cozy? That’s what this dish is to me.
Lentils and shallot, glazed with olive oil, then cooked gently in a mix of water and dry red wine. A pile of chard cooked in my usual way, stems shaved thin and sauteed with garlic, chile flakes, the soft leaves wilted in and the whole thing hit with a shot of Sherry vinegar at the end. And the egg, fried in olive oil until the edges crisp, laid gently on top of the pile of chard and lentils, a sprinkle of Piment d’Espelette salt scattered over before serving. It’s a little brown, not the sort of thing you’d necessarily feed to company, but it’s the sort of simple, tasty supper I’ve come to really love.
That looks like the exact thing I’ve been craving since the temperature outside has started to drop. What kind of lentils did you use?
it’s like breakfast for dinner but it’s really just dinner and I love it.
We have very similiar comfort foods – this is one of my favorites. I can’t wait for yummy fall dishes like this one with a big glass of red wine.
Jennifer,
Congratulations on both your NYT and SeriousEats.com mentions this week! I know you must be thrilled!
My new blog (karinsvikingkitchen.com) will be up later this week. Right now it is up but it is actually still under construction. The learning curve is huge, between the pictures, photoshop, etc. You do a wonderful job and I certainly enjoy keeping up with your food life!
I’m toasting you from Augusta, Ga., with a glass of sav blanc. You are really rockin’ out!
Karin
Hmmm, I remember this, from you, here, somewhere. Time to make it.
And I like the concept of Company…
Wow, what a wonderful way to eat eggs! I love this recipe. Wish I had some lentils to make right now…
Thanks so much, everyone!
K_darling – the lentils I used in this dish are little French Puy lentils, but I have also used Pardilla lentils or Beluga lentils for this dish, too. They’re a little smaller than regular green lentils, and I love their texture once they’re cooked.
This is exactly what I’m craving now that the air has that cold snap. You know, you could put a fried egg on anything and I’d eat it, but creamy lentils and chard might take the cake.
I made this last night and loved it! I like lentils, but don’t use them often. I have a feeling I am going to be making this often.