Well, dear readers, WeddingBee has added a bevvy of new bloggers in the last couple of weeks, and as you might have guessed, none of them are me. I’m a little disappointed, but I have to admit–I’m sort of relieved too! Now I can blog when I HAVE something to blog about–no more stressing about posting often enough to impress Bee judges. AND! No more limiting myself to wedding topics….because while I do think about the wedding WAY TOO OFTEN, I also, surprisingly, think about other things.
This afternoon I was thinking about lentils. When I went to Seattle a few weeks ago, M and I had dinner with my sister, Bridesmaid C (hee hee, sounds like a gameshow…) and a friend of hers at Smith. It was uber-hip (being on Capitol Hill and all), and the menu was full of interesting things like marrow (yes, people, marrow. As in the inside part of the bone where blood cells are made). Being vegetarian, I am not much of a marrow eater. Neither were my friends, much to my dismay–I mean, what does marrow even LOOK like? But I had a really, really delicious lentil dish served with a piece of toast piled with goat cheese. Today what I was sitting at work, thinking about dinner, I remember that we had goat cheese from our last Costco run with Momma. Even BETTER, we had kale that needed to be used, and lentils. So I did my best to re-create my lentils from Smith. Here’s what I came up with:
1 1/2 c. french lentils
olive oil
2 cloves garlic
1/2 large onion (I used plain old white, ‘cuz that’s what I had)
1 1/c cups roughly chopped kale
vegetable broth
salt
pepper
balsamic vinegar
your favorite crusty bread
a soft, spreadable goat cheese
Rinse the lentils, then put them in a microwave-safe bowl, add just enough water to cover and microwave for 5 minutes. While the lentils are microwaving, heat a large saucepan/small stockpot over medium-low heat and add the olive oil. Mince the garlic and finely chop the onion, then add to the pot. Be sure to keep the heat low–you don’t want to burn the onion, but cook it until it’s translucent and the sweetness is starting to come out. For me, this takes about ten minutes. While the onion and garlic are cooking, de-stem the kale and chop into bite-size pieces. When the onion is done, add the kale, lentils, and about 1/2 a cup of vegetable broth to the pot. Bring to a boil, turn down to simmer, cover, and cook for 15ish minutes, until the lentils are the level of doneness you like. Be sure to check it every 5 or so minutes so all your cooking liquid doesn’t dry up. You want to keep just enough broth and/or water in the pot so that everything is cooking, but you’re not making soup. Unless you want to, then knock yourself out.
While the lentils are cooking, put your crusty bread under the broiler. When the top side starts to look toasty, take it out, flip it over, and slather some goat cheese on the uncooked side. Put your toasts back in the oven, cheese side up, for a few minutes. My goat cheese was fresh from the fridge, so I spread it around when I took my toasts out of the oven, but if you plan ahead you should be able to skip this step.
When the lentils are close to done, uncover and boil away any excess liquid. With a minute or two to go, add your balsamic vinegar. I added about 3 tablespoons to our lentils and it was pretty good–could have used a tiny bit more. I recommend going about 1 tablespoon at a time so you don’t end up with something inedible. Stir the vinegar in, cook for another two or three minutes, and serve in bowls with cheese toasts on the side (cheese toasts make an excellent vehicle for carrying lentils to your mouth, btw).