Chef Keith Snow is going to show us one of his favorite recipes French green Lentils. This recipe is ideal for lunch or dinner.
French green lentils
1 Cup (16 tbs)
Classic french vinaigrette
1 Cup (16 tbs)
Cook green lentils by putting them in a pot with little chicken broth, salt and pepper and slowly simmer for about 30 minutes until they start to soften up.
To make a perfect egg poach
Use a low flat sauté pan to boil water for poaching eggs. Add salt and 1 tbsp plain white vinegar. Stir the water to mix.
Break the egg and keep it in a small bowl.
Now, if the water is boiling too high, lower the flame and give the water a little stir to create a little tornado in the pan.
Slip the egg slowly into the boiling water and stir the water a little bit.
Turn off the heat and use a clean tea towel to dry the egg poach. Take out the egg and place it against the towel and not on the towel for drying and you are ready to cook with it.
Take the cooked lentil in a bowl and dress it with little vinaigrette, salt and black pepper. Mix a little.
Use an old ramekin to present the dish. Fill the ramekin with the dressed lentil and turn it over a plate. Make the egg poach sit on top of the lentil. Drizzle some French vinaigrette and some chive and that is an awesome lunch.
If you are used to eating lentils only in soups and salads, then this recipe could be a refreshing change for your taste buds. Chef Keith Snow teaches how to turn lentils into a total delicacy with this easy-to-make dish. Just grab all the ingredients, pots and pans and get started!