Arugula, Burrata, and Lentils with Lemon

Sometimes what to make for dinner needs to stem from the question, "What do I want to eat for dinner." Now that seems obvious, but quite frankly what you are eating each evening is probably hinged on many other factors than that one simple question. Time is certainly a huge factor, then there are access to the ingredients, what everyone sitting at your table will actually eat, and any other dietary restrictions you may be under. This weekend though, I asked myself the question while at the market and this is the recipe that came out of it. Warm lentils spiked with vinegar and lemon, draped over fresh greens, with a heap of creamy burrata on top. That is what I want to be eating every meal right now. This will totally change and my kids may have only picked at the lentils (then ate chicken nuggets), but I am definitely going to keep asking myself the question if beauties like this come out of it. 

Arugula, Burrata, and Lentils with Lemon
Imperfect Polish 2017
makes 6-8 sides or 4 main dishes

1 cup lentils
juice of 1 lemon (or about 2 Tablespoons), plus some for serving
2 Tablespoons red wine vinegar
1 Tablespoon Dijon Mustard
olive oil
2 cloves of garlic, minced
1 bay leaf
1 cup chicken stock (or vegetable)
1/4 cup grated parmesan 
1 package of arugula or baby arugula
6 oz burrata, patted dry (you can used buffalo mozzarella as well)

Place the lentils in a heat safe bowl and cover with boiling water. Stir, then let stand for 15 minutes. Drain and set aside. 

Meanwhile, whisk together 2 tablespoons of lemon juice, vinegar, and mustard in a small bowl. Stream in 1/4 cup of olive oil while whisking. Salt and pepper to taste, then set aside. 

Place a large skillet over medium heat. Add 2 tablespoons of olive oil, then the garlic once hot. Cook for 30 seconds, then add the drained lentils. Stir to combine, then add the bay leaf, stock, and a bit of salt and pepper. Bring to a boil, then simmer for 20 minutes or until lentils are tender. Let cool for a bit, then add the parmesan cheese. Taste for seasoning, add salt and pepper if needed. 

To plate, place a pile of arugula on the plate. Top with some of the lentils, a portion of the cheese, a squeeze of lemon, and a few grinds of fresh pepper. 

To make in advance: Make the dressing and lentils up to a day before. Reheat the lentils over low heat on the stove. Then assemble as stated above. 


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