Javascript required
Skip to content Skip to sidebar Skip to footer
Home / Drunk Lentils with Crème Fraiche & Arugula

Drunk Lentils with Crème Fraiche & Arugula

Drunk Lentils from What's Gaby Cooking

What are drunk lentils you enquire? They are basically the best lentils out there. Tipsy Lentils with Crème Fraiche and Arugula are the perfect calorie-free vegetarian meal.

It all starts with onions and garlic, like most keen things, those are key to making a dish with lots of depth and flavor. After you've sautéed those, you're going to add in some fresh thyme and then some cooked lentils. Lentils actually don't have a stiff flavour profile, so information technology's fun to jazz them up a bit with this recipe.

Drunk Lentils from What's Gaby Cooking Step 1

Drunk Lentils from What's Gaby Cooking step 2

Drunk Lentils from What's Gaby Cooking step 3

Drunk Lentils from What's Gaby Cooking step 4

I like to permit the lentils, thyme and aromatics hang out for a chip before adding a glug or two of The Naked Grape'south Harvest Scarlet Blend. One time that is added, I permit information technology absorb into the lentils and really requite them some amazing flavor.

Drunk Lentils from What's Gaby Cooking step 5

Drunk Lentils from What's Gaby Cooking step 6

Drunk Lentils from What's Gaby Cooking step 7

Once the wine has been absorbed and distributed it'due south fantastic flavor to the lentils, I stir in a few tablespoons of crème Fraiche which is basically just a petty bit of fancy soured foam that won't curdle against the heat. It has an amazing fashion of bringing the correct amount of creaminess to whatever dish and it works perfectly on the tipsy lentils. One time that'south been incorporated, I add a squeeze of fresh lemon juice to burnish things upward and and then serve information technology over a bed of fresh arugula. It'southward brilliant, cheerful and tipsy! What's not to beloved most this!

Drunk Lentils from What's Gaby Cooking step 8

Drunk Lentils from What's Gaby Cooking step 9

final plated 2

Boozer Lentils with Crème Fraiche and Arugula

Course Dinner

Cuisine Mediterranean

  • 1 cup dried lentils
  • 2 tablespoons olive oil
  • 1 medium yellowish onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 sprig fresh thyme small leaves removed and the stem discarded
  • 1/2 loving cup The Naked Grape Cabernet Sauvignon
  • 3 tablespoons crème Fraiche or goat cheese if you prefer a tangier finish
  • i/ii lemon juiced
  • ii cups packed greens of your selection such equally arugula
  • Kosher salt and freshly ground black pepper

  • In a medium pot, cook the lentils co-ordinate to the packet directions. One time cooked, bleed off any excess water and set up the lentils aside.

  • In a large heavy bottomed skillet, estrus the olive oil over medium high oestrus. Add together the onions and sauté for three-four minutes until translucent. Add together the chopped garlic and sauté for one minute more than until just fragrant.

  • Add together the thyme leaves and the cooked lentils to the skillet and stir to combine.

  • Pour in The Naked Grape Cabernet Sauvignon and let the wine cook for almost five minutes until near all of the vino is absorbed into the lentils. Turn the heat off, and stir in the crème Fraiche or caprine animal cheese and fresh lemon juice. Flavor the dish with salt and pepper as needed. Let the lentils cool for about xv minutes.

  • Arrange the arugula on a large serving platter. Transfer the lentils on top of the arugula and gently toss to combine. Serve as needed.

v Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series

haswellrithand.blogspot.com

Source: https://whatsgabycooking.com/drunk-lentils-with-creme-fraiche-and-arugula/