Braised French Green Lentils Herbes De Provence

Braised French Lentils with Egg and PancettaV

Mangez bien.

On the other hand, should I start with the absolute best comfort food beyond pasta that I’ve had lately?  Certainly not as that is more involved than my veggie plate today.  Beautiful braised mixed French lentils, since I got lazy and tossed all the lentils into one jar, works rather well as you get a good combination of bean textures, French greens take a bit longer to cook, 40-50 minutes. I had six nice healthy leaves of Swiss chard left and decided to finish that off and in a classic way add a poached or fried egg to my dish.  I love my 6-minute egg so I’ll probably go that way.  A dusting of salt, pepper and a splash of white balsamic vinegar a perfect lunch.  Serve with a French Baguette and wedges of brie cheese.  A good white Bordeaux is what I chose for a wine.

Braised French Lentils with Egg and Pancetta IV

Braised French Green Lentils with Chard, Pancetta & Poached Egg

Serves 4 *Reserve 6 leaves red chard sliced into 1-inch wide ribbons (trim most of the tough red stem, but include 1-2 inches of the stems closest to the leaf) to add the last 10 minutes of braising time

2 tablespoons olive oil
2 slices thick cut bacon or pancetta, diced
½ medium red onion diced
1 small shallot, minced
3 medium carrots  diced
1 small celery heart and leaves minced
1 cup mixed French green and brown lentils
3 garlic cloves, minced
2 bay leaves
pinches of Herbes de Provence
3 sprigs fresh thyme, minced (if thyme is the young tender leaves mince the whole stems, if the stems are a bit tougher remove thyme leaves and mince)
2 cups vegetable or chicken broth
splashes of white wine to deglaze the sautéed vegetables
2 teaspoons white balsamic vinegar
Salt and freshly ground black pepper, to taste
1 or 2 poached or fried eggs per person (place over each serving of braised lentils)
2 tablespoons chopped parsley, for garnish

Sauté the bacon and remove crispy bits to paper towels, add the EVOO and all of the minced vegetables and herbs sauté until tender.  Deglaze with white wine, add lentils, broth and season with salt and pepper simmer until lentils are almost tender then add the chard and simmer until lentils are done.  Finish with a drizzle the vinegar and top with egg and parsley.