Tuesday, June 18 2013, 11:48 AM MDT
French Lentils with Escarole and Thyme
As Aired On March 25, 2013
Recipe Courtesy of Tres Hatch, miraclepilltruths.com
2 Tablespoons olive oil
2 cups lentils (about 12 ounces)
½ white onion, small dice
1 carrot, small dice
1 celery stalk, small dice
½ Anaheim Chile or other green Chile, ribs and seeds removed, small dice
2 teaspoons dried thyme
2 teaspoons fresh ginger (one knuckle worth), minced fine
1 tablespoon mustard seed
2 Bay leaves
1 large clove garlic, minced fine
Chicken stock (1 large can), or 1 tablespoon chicken bouillon paste and 4 cups water
Salt and pepper
Escarole (1/2 head), washed and roughly chopped
Plain, thickened whole-milk yogurt-for garnish (Recipe follows), OR use plain Greek Yogurt
1.) In a large heavy-bottomed pot heat enough olive oil to generously coat bottom of pan. Add lentils, diced onion, carrot, celery, and Chile. Sauté until beginning to brown-about 5 minutes.
2.) Add thyme, finely minced ginger, mustard seed, and bay leaf and garlic, and stir 30 seconds until garlic and ginger are fragrant. Add chicken stock and enough water to cover lentil mixture by 1-inch. Adjust seasoning with salt and pepper.
3.) Cover with a lid and simmer on medium low heat for 20 minutes. Stir occasionally. If mixture becomes dry add more chicken stock or water. When lentils are cooked but still slightly firm add escarole and stir to combine. When escarole is wilted serve with rice and a dollop of whole milk plain yogurt.
4.) Thickened Yogurt: Drain plain whole milk or low-fat yogurt in a fine mesh sieve or in a cheesecloth-lined strainer set over a bowl. Allow yogurt to drain for at least an hour and up to one day.
5.) Keep refrigerated while draining. Refrigerate in an airtight container for up to one week. Use in place of sour cream.
(Copyright 2013 Sinclair Broadcasting Group.)