Fancy Lentils with Tangy Herb ButterDecember 18, 2011
Sometimes your day (and by “your day” I mean “my day”) consists of a little boy repeatedly unrolling the toilet paper, pulling stuff out the recycling bin, and methodically removing books from the shelves.
Or maybe you spend too much time on Facebook, too little time doing your hair, too much money on the heating bill and not enough on pedicures.
Perhaps you look in your pantry and see nothing except a bag of lentils.
Then you turn around and the little boy has a piece of kitty litter in his mouth. Again. Meanwhile, the kitty ate some kale out of your shopping bag and proceeded to throw it up all over the white carpet. Also the repair guy never came by like he was supposed to.
Well, shit. You’re not feeling very fancy today, are you?
It’s ok. Fancy is moments away.
Fancy Lentils with Tangy Herb Butter
Prepare Tangy Herb Butter first:
I’m sure any fresh herbs would do in place of chives and dill, or even dried herbs if that’s all you’ve got. If you’re hell bent on making this vegan, you could surely use olive oil instead of butter and still get tasty results.
5 Tbl. butter, softened
1 Tbl. chopped fresh dill
1 Tbl. chopped fresh chives
2 tsp. dijon mustard
2 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. black pepper
Mix ingredients and set aside.
Then make lentils:
1 cup lentils
4 cups water
1 large leek
1 Tbl. butter or olive oil
1 Tbl. lemon juice
salt and pepper, to taste
Combine lentils, water and salt and bring to a boil. Reduce heat and simmer until lentils are tender (about 25 minutes). Reserve 1/2 cup of cooking liquid. Drain the rest.
Wash leek by slicing lengthwise and chopping off stem. Open layers like pages of a book and run under water to rinse. Then thinly slice the white/light green part of the leeks crosswise. In a large skillet, heat butter over medium heat, then add sliced leeks. Cook until soft, about 8 minutes.
Add lentils with reserved cooking liquid and 3 Tbl. of prepared Tangy Herb Butter. Stir until well combined. Add lemon juice, salt and pepper to taste.
I served mine with salmon, but it would be delicious with any fish, chicken, or by itself. Use the extra butter for garnish. And don’t make me tell you again how butter is the kind of fat your body needs!
And hey, invite all the new mamas you know to get a little pick-me-up by sharing this recipe or inviting them to join my free New Mama Recharge program. After all, I’m not the only one picking kitty litter out of a kid’s mouth all day.