Food Is Not Your Enemy


Green Lentils and Spinach With Hard-Cooked Eggs and Toast

Here’s another dish I make regularly in my house, often at the request of my kids.

Serves 4.

1 cup green lentils, sorted and rinsed

Salt and freshly milled pepper

1 tablespoon extra virgin olive oil

2 to 3 tablespoons butter

2 onions, cut into 1/4-inch rounds

1 bunch spinach, leaves only, cut into 1-inch strips

1 garlic clove, minced or put through a press

4 large thin slices toast made from country bread

2 hard-boiled eggs

Put the lentils and 1 teaspoon salt in a saucepan with water to cover by 3 inches. Bring to a boil, then lower the heat and simmer until the lentils are tender, about 25 minutes. Drain, reserving the broth. Meanwhile, heat a tablespoon each olive oil and butter in a wide skillet over high heat. Add the onions and saute until they’re golden, about 10 minutes. Set them aside and add the remaining butter to the pan. Add the spinach, garlic, and a few pinches salt and cook until wilted.

Add the lentils to the pan with the spinach along with a little of the broth and an extra tad of butter if you like. Season with salt and pepper.

Make the toast and cut it into triangles. Peel and chop the eggs. Spoon the lentils into the middle of each plate. Cover with the onions and then the chopped egg. Add pepper and surround with the toasts.

(Recipe from “Vegetarian Cooking for Everyone” by Deborah Madison)

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